Recipes and photos by Zach Papaleoni of Spore to Fork
Spring is a time for new beginnings and, as many of us know, it’s tough to break the habit of using exorbitant amounts of butter and heavy cream to accentuate and carry the flavors of your mushrooms. Let us all follow Nature’s lead this year and turn over a new leaf! We think we’ve nailed down a few recipes here that do a great job of utilizing our homegrown mushrooms in more health-conscious ways.
All of the mushrooms used for these recipes were grown in a BoomRoom II grow tent using mushroom fruiting block kits.
King Trumpet Mushroom Deviled Eggs
Ovo-Vegetarian | Gluten-free
Yield: 2 servings
Calories per Serving: 150
Prep time: 30 minutes
Cook time: 10 minutes
King Trumpet (aka King Oyster) mushrooms and fresh herbs take these light and fluffy deviled eggs to the next level!
Ingredients
• 6 hard-boiled eggs, peeled and halved
• 1 cup King Trumpet Oyster mushrooms, cleaned and sliced ¼” thickness
• 1 tablespoon olive oil
• 2 tablespoons light mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Chopped chives for garnish
Method
1. Place the halved hard-boiled eggs on a serving plate or tray, carefully remove the yolks and place them in a mixing bowl.
2. In a small skillet, heat olive oil over medium heat. Add mushrooms and cook until crispy and golden brown (about 5-7 minutes). Season with salt and pepper, remove from heat and set aside.
3. Mash the egg yolks with a fork until smooth. Add mayonnaise, Dijon, lemon juice, salt, and pepper. Mix until well combined.
4. Spoon or pipe the egg yolk mixture back into the halved egg whites then top each egg with a few crispy King Oyster, garnish and serve.
Nameko Mushroom Summer Rolls
Vegan | Gluten-free
Yield: 2 rolls
Calories per Serving: 300
Prep time: 10 minutes
Cook time: 15-20 minutes
Fun, crunchy and absolutely bursting with flavor, these summer rolls will knock your socks off!
Ingredients
• 1 tablespoon cooking oil
• 6 oz Nameko mushrooms, ¼” slices
• 1 bunch scallions, whites cut in 3” sections, greens thinly sliced
• 1 cup carrots, 3” julienne
• 2 cups chopped kale
• 1 tsp + 2 tbsp soy sauce
• Seedless cucumber, 8 3” long thin slices
• 2 rice paper wrappers
• 1 tbsp seasoned rice vinegar
• 1 tbsp roasted peanuts, chopped
• Chili flakes to taste
• Dash of sesame oil
Method
1. Heat cooking oil in a medium-sized skillet over medium/high heat. Add mushrooms and scallion whites and sauté for 5-7 minutes until tender and browned, even slightly charred. Add 1 tsp soy sauce, stir quickly to coat then remove items from pan and set aside (don’t wash the skillet!).
2. Add water to the same skillet (enough to submerge the kale and carrots) and bring to a simmer. Add kale, carrots and blanch for 1 minute. Drain and set aside.
3. Fill a separate large bowl with warm water. Dip rice paper wrappers into the water for about 15-20 seconds (1 at a time) until they become soft and pliable, then place them onto a clean work surface. A plastic cutting board works well.
4. Place mushrooms in a line across the center of the wrapper, top with remaining ingredients and seal the wraps (fold the bottom of the rice paper wrapper over the filling, then fold the sides inward, and roll tightly to enclose the filling).
5. Prepare dipping sauce in a small bowl by whisking remaining soy sauce, seasoned rice vinegar, chili flakes, peanuts, a dash of sesame oil and a few sliced scallion greens.
Lemon Herb King Trumpet Oyster Mushrooms with Palm Noodles
Vegetarian | Gluten-free
Yield: 4 servings
Calories per Serving: 190
Prep time: 15 minutes
Cook time: 20 minutes
This is the #1 most widely accepted use of King Trumpet Oyster mushrooms, and rightly so. It’s like seafood, only better!
Ingredients
• 1lb King Trumpet mushroom stems, 1” rondelles
• 1 lemon, zested and juiced
• 4 cloves garlic, finely minced
• 2 tbsp olive oil
• 4 tbsp chopped fresh herbs (such as parsley, thyme, rosemary etc.)
• 1 tbsp dijon mustard
• 1 ½ tsp salt
• ¾ tsp freshly ground black pepper
• 1 tbsp unsalted butter
• 1 8oz package hearts of palm noodles, drained and rinsed
• 2 tbsp grated Italian cheese
Method
1. Whisk lemon juice, garlic, olive oil, 3 tbsp herbs, dijon, salt and pepper together in a large bowl. Add the mushrooms and toss to coat. Place in the refrigerator for 30-60 minutes.
2. Heat a large non-stick skillet over medium-high heat. Once hot, add the marinated mushrooms and sauté until they are tender and golden-brown on one side. Add butter, lower heat to medium, flip mushrooms and continue to cook until golden-brown on the other side.
3. Once the mushrooms are cooked, toss them with the palm noodles until the noodles are heated through.
4. Plate mushrooms and palm noodles, top with additional herbs and grated Italian cheese for garnish.
Mason Jar Blue Oyster Mushroom Soup
Vegan | Gluten-free
Yield: 1 thirty-two oz. jar
Calories per Serving: 200
Prep time: 15 minutes
Cook time: 10 minutes
This super-quick and easy soup is not just healthy and fun to make - and you can’t beat the ease of clean-up for this one!
Ingredients
• 1 tsp fresh garlic, minced
• 1 tsp fresh ginger, minced
• 4 oz dry rice noodles
• 3 oz Blue Oyster mushrooms, 1” julienne
• 2 oz Napa cabbage, 1” julienne
• 2 oz green beans, 1” bias cut
• 1 radish, julienne
• 1 oz carrot, 1” julienne
• 2 tbsp red miso paste
• 2 cups water
• Chili spice to taste
• Soy sauce to taste
• Chives (we used wild garlic shoots)
Method
1. In a 1-quart mason jar, layer garlic, ginger, mushrooms, rice noodles, cabbage, beans, radish and carrot. Top with chili spice, soy sauce (we use 1 tbsp) and miso paste.
2. In small pot, heat water to a boil then pour the water into the mason jar. Loosely place lid on top and let sit 10 minutes.
3. Using oven mitts, pour contents of jar into a large soup bowl, mix, top with chives and enjoy!
Spicy Shiitake Mushroom Lettuce Wraps
Vegan (optional) | Gluten-free
Yield: 4 servings
Calories per Serving: 250
Prep time: 15 minutes
Cook time: 15 minutes
These lettuce wraps surprisingly burst with flavor. This is a fresh spring and summer recipe to share with friends and family.
Ingredients
• 2 tbsp cooking oil
• 12 oz Shiitake mushrooms, stems removed, small dice
• 4 oz Lion's Mane mushrooms, pulled or cut into bite-sized pieces
• 1 small red onion, chopped small
• 1 long hot pepper, thinly sliced (remove seeds for less heat, if desired)
• 2 green onions, thinly sliced (whites and greens separated)
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce (use your favorite brand, not all are vegetarian)
• 1 tbsp pure maple syrup
• 6-8 large green lettuce leaves, washed and dried
Method
1. Heat cooking oil in a large skillet or wok over medium-high heat. Add red onion and hot peppers. Sauté for 2-3 minutes until softened. Add scallion whites and cook for an additional 1-2 minutes.
2. Add mushrooms to the skillet and cook for 5-7 minutes until they are tender and slightly crispy.
3. In a small bowl, whisk together soy sauce, Worcestershire sauce, and maple syrup.
4. Pour the sauce mixture over the mushrooms and vegetables in the skillet. Stir well to coat evenly and let it simmer for 2-3 minutes until the sauce thickens slightly.
5. Remove the skillet from heat.
6. To serve, spoon the mixture into individual lettuce leaves. Garnish with additional scallion greens.
Grow your own mushrooms to use in these recipes!
Have questions about our low-cal mushroom recipes? Please feel free to connect with us @sporetofork on Instagram with any questions or feedback. At Spore to Fork, we truly believe that the mushrooms we cook deserve the same level of care and respect in the kitchen that they receive during the growing process. Tag us when you try our recipes and we’ll give you a shout out!