Spinach and Cheese Stuffed Shiitake

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Bake Shiitake gill side up for 15 minutes at 375.

Cook fresh spinach and drain any excess liquid. Add salt and pepper to taste, olive oil and a splash of red wine vinegar. Set aside.  Take out shiitakes and place spinach mixture on the shiitake (gill side up). Top with slices or shredded cheddar cheese.  Bake again for 15 minutes. Seems like a lot of cooking. Don't worry, Shiitake can take it. ENJOY!!!

Shiitake is very versatile, so feel free to add any of your favorite 'stuffing'.  We've topped shiitakes with pulled pork and cheese, crushed tomato and cheese....the possibilities are endless! 

What you'll need:

• 1/2 lb ground beef
• 1 lb shiitakes
• taco seasoning (use 1/3 of the package) 
• 1/4 cup water 
• shredded cheddar cheese
• avocado (optional)
• salsa 
• butter or olive oil 
• flour tortillas 

Remove stems from shiitakes and discard. Dice the shiitakes into small pieces, Place shiitakes in large saute pan with 1 tb butter (or olive oil)  and cook for about 10 mins. 

In a separate saute pan, cook the ground beef until done (no longer pink). Add the taco powder and water. Stir in the cooked shiitakes, Heat through.

Place flour tortilla in hot pan to slightly brown. This should only take a 1-2 mins.

Now it's time to assemble your Shiitaco!

Place warmed flour tortilla on the plate. Add about 2 large spoonfuls of shiitake taco meat, top with shredded cheese, avocado, salsa or your favorite toppings. 

 Vegetarian Shiitacos -  omit the ground beef and use all Shiitake! 

These shiitake meatballs have NO meat! That's right, all shiitake, no meat. These are delicious!  I've served these to real meat eaters and they didn't know the difference.  

What you'll need:

1 lb shiitakes (ground) 

1 egg

1/2 cup  4 C bread crumbs (or your favorite brand) 

1/3 cup Parmesan cheese 

2/3 cup oats (ground into a powder - quick cook or regular are fine)

salt and pepper to taste

oregano or other spices to taste

1-2 tbs olive oil 

1 large can Pastene crushed tomato (or your preferred tomato sauce) 

Remove stems from shiitakes and discard. Place shiitakes  in food processor and grind until finely chopped. Place ground shiitakes into a dry skillet and cook over low heat for about 15 mins.  This removes any excess water.  You do not want to over brown the shiitakes. After about 15 mins, remove the ground shiitake, Set aside.  

Grind the oats in the food processor until fine.  

In large bowl, place the ground shiitake, ground oats, Parmesan cheese, breadcrumbs, salt, pepper and any additional seasoning you like.  Add 1 egg, Mix until all ingredients are incorporated. 

To make the 'meatballs', use a small cookie scoop to shape the meatballs. If you want perfect 'balls' wet your hands with a little water and roll between your palms. 

In medium size skillet, add about 2 tbs olive oil to the plan. Set heat to medium heat and start adding the shiitake balls. Brown on all sides, turning with a spoon. 

Place canned tomato into a deep skillet or large sauce pan.  Once the shiitake balls are brown on all side, place them in the sauce.  

Let simmer for about  40-45  mins. Be careful to mix sauce and shiitake balls gently as they are a little bit more tender.  

Yield about 25 balls per 1 lb ground shiitake. 

Serve with pasta, or in rolls as a sandwich.

Enjoy Lions Mane in its purest form! 

What's you'll need:

• Lions Mane mushroom
• butter
• salt
• dipping sauces

Slice the lions mane into 1/2" slices.  Add to medium heat skillet.  Cook until lightly brown adding a little butter at the end of cooking time.  Sprinkle with a little salt and serve. 

Try dipping in your favorite dipping sauce  or bbq sauce!  

So tender and delicious! Give it a try! So good for you too! 

  Recipe courtesy of Ivy T, Seekonk, MA

What you’ll need: 

· 1/2 pound Lion’s Mane Mushroom

· 2 tbs olive oil

· 2 cloves garlic

· 2 tbs Greek yogurt 

· 1 tsp soy sauce

· 1 cup bread crumbs

· 1/4 cup diced onion

· 1 egg

· splash red wine vinegar

· 2-3 tbs fresh chopped parsley

· 1 tsp smoked paprika

· lemon juice from 1/4 lemon

· 3-4 tbs olive oil for cooking the cakes

· Salt and Pepper to taste

For the remoulade sauce:

· 1/4 cup non or low-fat Greek yogurt

· 2 tbs Dijon mustard 

· 1 tsp smoked paprika

· juice of 1/4 lemon

· Dice Lion’s Mane mushroom into large pieces. Toss in olive oil and roast in oven, with garlic at 350 degrees for 30-40 mins. Turn halfway through. (Note: the mushrooms will shrink)

· Place mushroom and garlic mixture in food processor and pulse into small chunks.

· In a separate bowl mix whisk together the egg, soy sauce, Greek yogurt, lemon, chopped parsley, salt and pepper.  Add breadcrumbs, onions and mushroom mixture.

· Use an ice cream scoop or tablespoon to measure equal portions of crab cakes. Form into cakes with your hands. 

· Heat olive oil in non-stick pan on medium heat and fry until lightly browned on both sides.

· Finish with a touch of sea salt

· For sauce: Using a whisk, mix yogurt, mustard, paprika, lemon juice and salt and pepper.