• Open-Faced Lion's Mane Breakfast Sandwich

    Brought to us by chef and dietitian Adriene Worthington, @t_rex_stomp, this  Open-Faced Lion's Mane Bacon and Egg breakfast sandwich is as tasty as it is unique.

  • Mushroom Crostini

    Jenny Meanwell snagged some mushrooms from our New Year's "Get and Give" and prepared this delicious appetizer for her New Year's Eve festivitie...
  • Vegan Mushroom Hoppin' John

      Fat Moon Farm loves this creative twist on a Hoppin' John. Seema, @seemabites on Instagram, swaps bacon for Fat Moon mushrooms to make this clas...
  • Korean Japchae Noodles

    Need a new favorite noodle recipe? This flavorful and nutritious Korean Japchae Noodle recipe comes from Christine Moon, or @teeniemoonforaging on...
  • Hot Pot with Fresh Mushrooms

    Using mushrooms from our New Year's "Get and Give" program, Kathy whipped up this scrumptious hot pot for her New Year's festivities. A big thank ...
  • Mushroom-Maple Shortbread Cookies

    These cookies stole the show and won 'Most Creative' at the annual Cookie Swap! Start with basic shortbread recipe, cut into the shape of a mushroom, and frost with a maple-flavored glaze. Top with our crispy, sweet Maple-Glazed Mushroom Bits. Essentially a vegetarian maple-bacon donut!
  • Pickled Mushrooms

    Flavored with vinegar, herbs, and aromatics, this is a delicious way to preserve surplus mushrooms.
  • Savory 'Shroom Spread

    A staple in many European countries, this go-to light lunch is one of my British husband's favorites. Paired with tea (of course), this mushroom spread on toast is a delicious and nutrient packed snack.
  • Vegetable Shawarma

    Our friend and mushroom ambassador Lisa Engel shared this delicious recipe with us. Vegetarian and flavorful! Vegetable Shawarma 1 cup Lion's Mane...
  • Mushroom Miso Soup

    Whether it's COVID or just a regular flu/cold bug that's got you down, you might be in need of a warm, healing bowl of soup. We've combined all the flavor of broth with hearty shiitake mushrooms and some nutrient-dense, winter spinach from Farmer Dave's CSA.
  • Spring Focaccia

    We love it when you can eat your artwork! Here is a beautiful way to celebrate spring. We decorated this pan of focaccia bread with cultivated and foraged mushrooms as well as the earliest, edible spring greens from the garden and from our Farmer Dave CSA share. The focaccia recipe was taken from one of our old, favorite cookbooks, Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert. 
  • Kim's Favorite Cheesy Mushroom Puffs

    This easy, addictive recipe is a toasty, snackable appetizer that can be made ahead. My whole family is now obsessed with this snackable, bite-sized appetizer and gobbles these puffs up right out of the oven