1. Sautéed Mixed Mushrooms with Garlic and Herbs

Perfect for: A quick side dish or pasta topping.

Ingredients:

  • 200g mixed mushrooms (Lion’s Mane, Oyster, Shiitake, Chestnut Enoki)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pan over medium heat.
  2. Add garlic and cook until fragrant (about 30 seconds).
  3. Add the mushrooms and sauté for 5-7 minutes until tender and golden.
  4. Season with salt, pepper, and fresh parsley. Serve immediately.

2. Mushroom and Kale Stir-Fry

Perfect for: A quick, nutritious weeknight meal.

Ingredients:

  • 150g mixed mushrooms (Lion’s Mane and Oyster work great)
  • 2 cups Tuscan kale, chopped
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp olive oil (Regans Ridge)
  • 1 tsp grated ginger
  • 1 tsp sesame seeds

Instructions:

  1. Heat olive oil in a wok or skillet over medium-high heat. Add ginger and cook for 30 seconds.
  2. Add the mushrooms and stir-fry for 4-5 minutes.
  3. Toss in kale and soy sauce, cooking for another 3-4 minutes until wilted.
  4. Drizzle with sesame oil and sprinkle with sesame seeds before serving.

3. Creamy Shiitake Mushroom Soup

Perfect for: A light, comforting lunch or starter.

Ingredients:

  • 200g Shiitake mushrooms, sliced
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 3 cups vegetable stock
  • 1 cup unsweetened almond milk (or regular milk)
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot. Sauté onion and garlic until softened.
  2. Add mushrooms and cook for 5-6 minutes until golden.
  3. Pour in vegetable stock and bring to a simmer for 10 minutes.
  4. Blend half the soup for a creamy texture, then stir in almond milk. Adjust seasoning and serve warm.

4. Enoki and Vegetable Noodle Bowl

Perfect for: A light yet filling lunch or dinner.

Ingredients:

  • 100g Chestnut Enoki mushrooms
  • 200g rice noodles or soba noodles
  • 1 carrot, julienned
  • 1 cup spinach leaves
  • 2 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp spring onions, chopped

Instructions:

  1. Cook noodles according to package instructions and set aside.
  2. Heat sesame oil in a skillet, then lightly sauté Enoki mushrooms for 2-3 minutes.
  3. In a bowl, mix soy sauce and rice vinegar. Toss the noodles, mushrooms, carrot, and spinach in the sauce.
  4. Garnish with spring onions and serve warm or cold.