Dried Lion's Mane Mushrooms, 2 oz.

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Submerge in water, let soak, drain, and pat dry. Proceed with food prep and cooking as you would with fresh mushrooms.

Looking for recipes? Check out a couple of our favorite food bloggers for mushroom recipes:

Alan Bergo at ForagerChef.com

Alan Bergo is James Beard Award winning chef whose focus is, as you may have guessed, foraged foods. As a result, he cooks up a huge range of mushrooms including many that are also cultivated. If you are a true mushroom lover, you absolutely have to try his recipes! Check out his Lion's Mane Crab Cakes, Oyster Mushroom Soup with Soba Noodles (also good with Chestnut mushrooms), or Crispy Baked Oyster Mushrooms (great with those delicate Golden Oysters).

Nisha Vora at RainbowPlantLife.com

One of the best cooking blogs out there and, believe it or not, it's vegan! She makes vegan dishes that are more flavorful than you can believe. If you're trying to cut down on (or eliminate) meat consumption, you've got to give her recipes a try! Check out her Mushroom Stroganoff or her Mushroom Risotto.

Need more recipes? Check out over 300 recipes on the Mushroom Council website:

https://www.mushroomcouncil.com/recipes/

General Mushroom Cooking Tips

Depending on what type of mushrooms you're cooking, the cooking times may vary, but the concepts are the same. Whether you're cooking button mushrooms, oyster mushrooms, or lion's mane, these tips will help you make the most out of your mushroom dishes.

1. Experiment with different mushroom varieties:

There are various types of mushrooms available, each with its own unique flavor and texture. Consider the recipe you are preparing and select a mushroom variety that complements the other ingredients. For example, blue oyster mushrooms have a meatier texture that holds up well and can be used as a flavorful alternative to the ubiquitous button mushroom, whereas lion's mane mushrooms have a flavor and texture similar to crab, and is often used as a substitute for crab, shrimp, or lobster.

2. Clean mushrooms properly, if at all:

If you've grown your mushrooms at home from a grow box, you can probably skip this step altogether. Otherwise, use a soft brush or paper towel to gently remove any dirt or debris. Avoid washing them under running water to preserve their natural flavor and prevent them from becoming soggy.

3. Considerations for cutting:

The size and shape of mushrooms can greatly impact the final dish. Lion's mane mushrooms are often sliced into "steaks" or torn into shapes resembling lump crab meat. Likewise, king trumpet mushroom stems can be sliced into medallions and used as a substitute for sea scallops. Oyster mushrooms can be torn away from the base of the bunch, as shown below, or the entire bunch can be sliced up including the base. For some varieties, you may want to discard the denser base of some stems. 

4. Cook Mushrooms on High Heat:

Mushrooms contain a high water content, and cooking them on high heat helps to evaporate the moisture quickly. This allows the mushrooms to develop a rich, savory flavor and a desirable texture. Sautéing or stir-frying mushrooms in a hot pan with a little oil or butter is a great way to achieve this. Others sear on a higher heat first and then turn the heat down to medium finish cooking.

5. Enhance the Flavor:

Mushrooms have a naturally earthy and umami flavor, but you can enhance their taste by adding complementary ingredients. Garlic, onions, herbs, and spices are excellent choices to pair with mushrooms. Additionally, a splash of soy sauce, balsamic vinegar, or a sprinkle of Parmesan cheese can elevate the flavor profile of your dish.