Gourmet mushrooms, grown to order for local chefs and home cooks.

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

• 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

• 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

• 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 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

• 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.