Fresh gourmet mushrooms, grown to order for Northern Illinois chefs and families.

You'll need

• 8 oz King Blue Oyster, torn into strips
• 1 tbsp cooking oil
• 2 tbsp butter
• 2 garlic cloves, smashed
• A few sprigs of thyme (optional)
• Salt, pepper and a squeeze of lemon

Steps

1. Heat the oil in a skillet over medium-high heat. Add the mushrooms in one layer and press them flat with a spatula.
2. Leave them alone for 4 to 5 minutes until the bottoms are deep golden, then flip and cook 3 to 4 minutes more.
3. Add the butter, garlic and thyme. Spoon the melted butter over the mushrooms for a minute or two.
4. Season with salt and pepper, squeeze on some lemon and serve right away.

You'll need

• 8 oz King Blue Oyster, torn into bite-size pieces
• 2 tbsp butter
• 1 garlic clove, minced
• 4 slices crusty bread
• 2 tbsp grated parmesan
• Salt, pepper and chopped parsley

Steps

1. Toast the bread and set it aside.
2. Melt the butter in a skillet over medium-high heat. Add the mushrooms and cook 6 to 8 minutes, stirring a few times, until golden and tender.
3. Add the garlic and cook 1 minute more. Season with salt and pepper.
4. Pile the mushrooms on the toast and top with parmesan and parsley.

You'll need

• 8 oz King Blue Oyster, torn into strips
• 2 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper

Steps

1. Heat the oven to 425°F and line a sheet pan with parchment.
2. Toss the mushrooms with the oil, garlic powder, paprika, salt and pepper.
3. Spread them out in one layer with space between pieces so they crisp instead of steam.
4. Roast 20 to 25 minutes, flipping halfway, until browned and crispy at the edges. Serve as a side or snack.

You'll need

• 4 oz Golden Oyster, torn into small pieces
• 1 tbsp butter
• 4 eggs, beaten with a pinch of salt
• Chopped chives
• Toast, for serving

Steps

1. Melt the butter in a nonstick pan over medium heat. Add the mushrooms and cook 3 to 4 minutes until tender and lightly browned.
2. Turn the heat to low and pour in the eggs.
3. Stir slowly until the eggs are just set and still soft.
4. Top with chives and serve on toast.

You'll need

• 6 oz Golden Oyster, torn into small pieces
• 2 tbsp cooking oil, divided
• 2 eggs, beaten
• 2 cups cooked rice, cold (day-old works best)
• ½ cup frozen peas and carrots
• 2 green onions, sliced
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil

Steps

1. Heat 1 tbsp oil in a large skillet over medium-high heat. Scramble the eggs until just set, then move them to a plate.
2. Add the remaining oil and the mushrooms. Cook 3 to 4 minutes until tender and lightly browned.
3. Add the rice and peas and carrots. Stir-fry 4 to 5 minutes until the rice is hot.
4. Stir in the soy sauce, sesame oil, eggs and green onions and serve.

You'll need

• 8 oz Golden Oyster, chopped
• 2 tbsp butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp flour
• 3 cups chicken or vegetable broth
• ½ cup heavy cream
• A pinch of dried thyme
• Salt and pepper

Steps

1. Melt the butter in a pot over medium heat. Add the onion and cook 5 minutes until soft.
2. Add the mushrooms and garlic and cook 4 to 5 minutes until tender.
3. Sprinkle in the flour and stir for 1 minute, then slowly stir in the broth and add the thyme.
4. Simmer 15 minutes, stir in the cream, and season with salt and pepper.

You'll need

• 8 oz Pink Oyster, torn into strips
• 2 tbsp cooking oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp smoked paprika
• Salt
• 6 small tortillas, warmed
• Shredded cabbage, lime, cilantro and sour cream for topping

Steps

1. Heat the oil in a skillet over medium-high heat. Add the mushrooms in one layer and press them flat.
2. Cook 8 to 10 minutes, flipping once, until the edges are crispy. The pink turns golden orange as it cooks. That's normal.
3. Sprinkle on the spices and a pinch of salt and toss for 30 seconds.
4. Fill the tortillas and add your toppings.

You'll need

• 6 oz Pink Oyster, torn into strips
• 2 tbsp cooking oil
• A pinch of smoked paprika
• Salt
• 4 slices bread, toasted
• Mayonnaise
• Lettuce and sliced tomato

Steps

1. Heat the oil in a skillet over medium-high heat. Add the mushrooms in one layer and press them flat.
2. Cook 8 to 10 minutes, flipping once, until crispy and golden.
3. Sprinkle with paprika and a pinch of salt.
4. Spread mayo on the toast and layer the lettuce, tomato and crispy mushrooms.

You'll need

• 8 oz Pink Oyster, torn into strips
• 1 tbsp cooking oil
• 1 bell pepper, sliced
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp rice vinegar
• Cooked rice, for serving

Steps

1. Heat the oil in a skillet over medium-high heat. Cook the mushrooms 6 to 8 minutes until browned.
2. Add the bell pepper and cook 2 to 3 minutes until crisp-tender.
3. Add the garlic and cook 30 seconds.
4. Stir in the soy sauce, honey and vinegar, toss to coat, and serve over rice.

You'll need

• 1 lb Lion's Mane, cut into 1-inch-thick slabs
• 2 tbsp cooking oil
• 2 tbsp butter
• 2 garlic cloves, smashed
• Salt, pepper, parsley and lemon

Steps

1. Put the slabs in a dry skillet over medium heat. Press them down with a heavy pan for 4 to 5 minutes per side to squeeze out the water.
2. Add the oil and turn the heat to medium-high. Sear 3 to 4 minutes per side until deep golden.
3. Add the butter and garlic and spoon the butter over the steaks for a minute.
4. Season with salt and pepper, then top with parsley and a squeeze of lemon.

You'll need

• 8 oz Lion's Mane, shredded by hand
• 1 tbsp butter
• 1 egg
• ⅓ cup panko breadcrumbs
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp seafood seasoning
• 1 green onion, finely chopped
• 2 tbsp cooking oil
• Lemon wedges

Steps

1. Cook the shredded mushroom in a dry skillet over medium heat for 5 to 6 minutes until the water cooks off. Add the butter and cook 2 minutes more. Let it cool for 5 minutes.
2. Mix the mushroom with the egg, panko, mayo, mustard, seasoning and green onion.
3. Shape into 6 small patties.
4. Heat the oil over medium heat and fry the cakes 3 to 4 minutes per side until golden and hot through. Serve with lemon.

You'll need

• 8 oz Lion's Mane, torn into bite-size pieces
• 1 tbsp cooking oil
• 2 tbsp butter
• 1 garlic clove, minced
• 2 tbsp grated parmesan
• Salt, pepper and parsley

Steps

1. Cook the pieces in a dry skillet over medium heat for 5 minutes, pressing gently to release the water.
2. Add the oil, turn the heat to medium-high, and cook 5 minutes until golden.
3. Add the butter and garlic and cook 1 minute.
4. Toss with parmesan, salt, pepper and parsley.

You'll need

• 8 oz Shiitake, stems removed, caps sliced
• 1 tbsp cooking oil
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• Green onions and rice for serving

Steps

1. Heat the oil in a skillet over medium-high heat. Add the shiitake and cook 5 to 6 minutes, stirring now and then, until browned and fully cooked.
2. Add the garlic and ginger and cook 1 minute.
3. Stir in the soy sauce and sesame oil.
4. Serve over rice with green onions. Save the stems in the freezer for soup broth.

You'll need

• 4 oz Shiitake, stems removed, caps sliced
• 4 cups water or vegetable broth
• 3 tbsp white miso
• 7 oz firm tofu, cubed
• 2 green onions, sliced

Steps

1. Bring the water or broth to a simmer. Add the shiitake and simmer 8 to 10 minutes until fully cooked.
2. Add the tofu and warm through for 2 minutes.
3. Turn the heat to low. Whisk the miso with a ladle of the hot broth, then stir it back into the pot. Don't let it boil.
4. Top with green onions and serve.

You'll need

• 8 oz Shiitake, stems removed, caps thinly sliced
• 1½ tbsp cooking oil
• 1 tsp soy sauce
• Salt

Steps

1. Heat the oven to 400°F and line a sheet pan with parchment.
2. Toss the slices with the oil and soy sauce.
3. Spread them out in one layer.
4. Roast 20 to 25 minutes, flipping halfway, until browned and crispy. Salt lightly. Great on salads, rice bowls or baked potatoes.

You'll need

• 8 oz Chestnut mushrooms, base trimmed, clusters pulled apart
• 8 oz pasta
• 3 tbsp butter or olive oil
• 3 garlic cloves, sliced
• ¼ cup grated parmesan
• Parsley, pepper and a pinch of red pepper flakes

Steps

1. Boil the pasta in salted water. Save a cup of the pasta water before draining.
2. While it cooks, heat the butter in a large skillet over medium-high heat. Add the mushrooms and cook 6 to 8 minutes until golden.
3. Add the garlic and red pepper flakes and cook 1 minute.
4. Toss in the pasta, parmesan and a splash of pasta water until glossy. Top with parsley and pepper.

You'll need

• 8 oz Chestnut mushrooms, base trimmed, clusters pulled apart
• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, diced
• 1 cup arborio rice
• ½ cup white wine (optional)
• 4 cups warm chicken or vegetable broth
• ½ cup grated parmesan
• Salt and pepper

Steps

1. Heat the oil and 1 tbsp butter in a wide pan over medium-high heat. Cook the mushrooms 6 to 8 minutes until golden, then set them aside.
2. Add the onion and cook 4 minutes until soft. Stir in the rice for 1 minute, then add the wine and stir until absorbed.
3. Add the broth a ladle at a time, stirring often and waiting until each addition is absorbed, about 20 minutes total, until the rice is creamy and tender.
4. Stir in the mushrooms, remaining butter and parmesan. Season and serve.

You'll need

• 3 oz Chestnut mushrooms, base trimmed
• 1 tbsp butter
• 3 eggs, beaten with a pinch of salt
• 2 tbsp shredded Swiss or Gruyère
• Chopped chives

Steps

1. Melt the butter in a nonstick pan over medium heat. Cook the mushrooms 5 to 6 minutes until golden, then push them to one side.
2. Pour in the eggs and cook, gently lifting the edges, until almost set.
3. Spoon the mushrooms and cheese over half of the omelet.
4. Fold it over, cook 30 seconds more, and top with chives.

You'll need

• 8 oz Pink Lion's Mane, cut into thick slices
• 1 tbsp cooking oil
• 3 tbsp butter
• A few sage leaves (optional)
• Salt, pepper and lemon

Steps

1. Press the slices in a dry skillet over medium heat for 4 minutes per side to release the water.
2. Add the oil and sear over medium-high heat for 3 minutes per side until golden.
3. Add the butter and sage and cook until the butter turns nutty brown, spooning it over the mushrooms.
4. Season with salt, pepper and a squeeze of lemon.

You'll need

• 8 oz Pink Lion's Mane, shredded by hand
• 2 tbsp cooking oil
• 1 tsp chili powder
• ½ tsp cumin
• Juice of 1 lime
• Salt
• 6 small tortillas, warmed
• Shredded cabbage, cilantro and sour cream

Steps

1. Cook the shredded mushroom in a dry skillet over medium heat for 5 minutes until the water cooks off.
2. Add the oil and cook over medium-high heat 6 to 8 minutes until browned and crispy at the edges.
3. Add the chili powder, cumin, lime juice and a pinch of salt and toss for 30 seconds.
4. Fill the tortillas and top with cabbage, cilantro and sour cream.

You'll need

• 8 oz Bear's Head, shredded by hand
• 1 tbsp butter, plus more for the buns
• 2 tbsp mayonnaise
• 1 small celery stalk, finely diced
• 1 tsp lemon juice
• Salt, pepper and chopped chives
• 2 hot dog buns or soft rolls

Steps

1. Cook the shredded mushroom in a dry skillet over medium heat for 5 to 6 minutes until the water cooks off. Add the butter and cook 2 to 3 minutes until lightly golden. Let it cool.
2. Mix the cooled mushroom with the mayo, celery, lemon juice, salt and pepper.
3. Butter and toast the buns in the skillet.
4. Fill the buns and top with chives.

You'll need

• 8 oz Bear's Head, torn into bite-size pieces
• 6 oz linguine
• 3 tbsp butter
• 2 garlic cloves, sliced
• Zest and juice of ½ lemon
• Parmesan, parsley and pepper

Steps

1. Boil the pasta in salted water. Save ½ cup of the pasta water before draining.
2. Meanwhile, cook the mushrooms in a dry skillet over medium heat for 5 minutes, then add 2 tbsp butter and cook 5 minutes until golden.
3. Add the garlic and remaining butter and cook 1 minute.
4. Toss in the pasta, lemon and a splash of pasta water. Top with parmesan, parsley and pepper.

You'll need

• 6 oz Coral Tooth, pulled into small clusters
• ½ cup flour
• 2 tbsp cornstarch
• ¾ cup ice-cold sparkling water
• Cooking oil, for frying
• Salt
• Soy sauce, for dipping

Steps

1. Heat 1 inch of oil in a heavy pot to 350°F.
2. Whisk the flour, cornstarch and sparkling water until just combined. A few lumps are fine.
3. Dip a few clusters at a time and fry 2 to 3 minutes, turning once, until crisp and light golden.
4. Drain on a paper towel, salt right away, and serve with soy sauce.

You'll need

• 4 oz Coral Tooth, pulled into small pieces
• 1 tbsp butter
• 4 eggs, beaten with a pinch of salt
• Chopped chives
• Toast, for serving

Steps

1. Melt the butter in a nonstick pan over medium heat. Add the mushrooms and cook 4 to 5 minutes until tender and lightly golden.
2. Turn the heat to low and pour in the eggs.
3. Stir slowly until the eggs are just set.
4. Top with chives and serve on toast.

You'll need

• 1 lb King Trumpet, stems cut into 1-inch rounds
• 1 tbsp cooking oil
• 2 tbsp butter
• 1 garlic clove, smashed
• Salt, pepper, parsley and lemon

Steps

1. Lightly score a crosshatch on both flat sides of each round.
2. Heat the oil in a skillet over medium-high heat. Sear the rounds 3 to 4 minutes per side until deep golden.
3. Add the butter and garlic and spoon the butter over the rounds for a minute.
4. Season with salt and pepper and top with parsley and a squeeze of lemon.

You'll need

• 8 oz King Trumpet, sliced lengthwise ¼ inch thick
• 1 tbsp cooking oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 garlic clove, minced
• 1 tsp grated fresh ginger
• Rice and sesame seeds, for serving

Steps

1. Heat the oil in a skillet over medium-high heat. Sear the slices 3 minutes per side until golden.
2. Mix the soy sauce, honey, vinegar, garlic and ginger.
3. Pour the sauce into the pan and simmer 1 to 2 minutes, turning the slices until glazed.
4. Serve over rice with sesame seeds.

You'll need

• 8 oz Maitake, pulled into large clusters
• 2 tbsp olive oil
• Salt and pepper
• Lemon, for serving

Steps

1. Heat the oven to 425°F and line a sheet pan with parchment.
2. Brush the clusters all over with oil and season with salt and pepper.
3. Roast 20 to 25 minutes until the frilly edges are deep brown and crisp.
4. Finish with a squeeze of lemon.

You'll need

• 8 oz Maitake, pulled into bite-size clusters
• 1 tbsp cooking oil
• 1 tbsp butter
• 1 tbsp soy sauce
• 2 eggs
• Cooked rice and sliced green onions

Steps

1. Heat the oil in a skillet over medium-high heat. Cook the maitake 6 to 8 minutes, pressing down, until browned and crispy.
2. Add the butter and soy sauce and toss to coat.
3. Fry the eggs in the same pan until done the way you like.
4. Serve the mushrooms and eggs over rice with green onions.