Recipes and photos by Zach Papaleoni of Spore to Fork
Summertime calls for parties and, according to yours truly, parties need at LEAST two components: great food and great mushrooms! This set of recipes utilizes high quality homegrown mushrooms from North Spore’s Fruiting Blocks and Spray & Grow Kits in a BoomRoom II grow tent except for wild-foraged chicken of the woods. I hope you thoroughly enjoy my take on some great classics all hooked up with a mushroomy twist!
Buffalo King Oyster Mushrooms
Vegetarian | Vegan Optional
Yield: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Lets start off with a savory twist on classic chicken wings with our delicious Buffalo King Oyster Mushrooms, perfect for both vegans and non-vegans alike. Coated in a flavorful blend of spices and fried to perfection, these mushroom “wings” are then tossed in a tangy hot sauce and topped with crumbled blue cheese. Serve them with a side of creamy blue cheese dressing for a mouthwatering appetizer or main dish that's sure to impress!
Ingredients
• 12 oz king trumpet oyster mushrooms, cut into wing-shaped pieces
• 2 cups all-purpose flour
• 2 cups water
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup Frank's RedHot sauce (or your preferred hot sauce)
• 4 tablespoons vegan butter (or regular butter)
• Pure olive oil, enough to fill pan 1-½”
• Chopped parsley (for garnish)
• Crumbled blue cheese (for garnish, omit if vegan)
• Blue cheese dressing (vegan or conventional)
Recipe
1. In a mixing bowl, combine the flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk until smooth.
2. Dip each mushroom slice into the batter, ensuring it is fully coated.
3. Heat the olive oil in a large skillet over medium-high heat. Add the battered mushroom slices to the skillet, ensuring they are not overcrowded. Cook for 3-4 minutes on each side until golden brown and crispy. Transfer the cooked mushrooms to a plate lined with paper towels to drain excess oil.
4. Melt the butter over low heat on the stovetop or in a Pyrex cup in the microwave then whisk in the hot sauce until well combined.
5. Toss the mushrooms with the sauce gently in a large mixing bowl, plate, garnish and serve with blue cheese dressing.
Golden Oyster Mushroom “Crab” Dip
Vegetarian | Gluten-free
Yield: 6-8 servings
Prep time: 15-20 minutes
Cook time: 45 minutes
Next we indulge in the rich, earthy flavors of a golden oyster mushroom dip which tastes so similar to crab dip that it will blow your mind. This perfect blend of creamy cheeses, aromatic spices, and golden oyster mushrooms is truly satisfying in every possible way. Whether you're hosting a gathering or simply treating yourself, this savory dip pairs wonderfully with bread, crackers, or fresh vegetables. Easy to prepare and even easier to enjoy, it's sure to become a favorite in your recipe collection.
Ingredients
• 12 oz golden oyster mushrooms, chopped
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp butter
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon vegetarian Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Bread, crackers, or vegetables for serving
Recipe
1. Preheat your oven to 400°F.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped mushrooms and cook until they are tender and any liquid they release has evaporated.
3. Add the onion, garlic and butter to the skillet and cook until the onion is translucent, about 3-4 minutes. Remove from heat and set aside.
4. In a large bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth.
5. Add the lemon juice, Worcestershire sauce, Old Bay seasoning, cheddar cheese, Parmesan cheese, and parsley then fold in the mushroom mixture, and season with salt and pepper to taste.
6. Transfer the mixture to a greased baking dish and spread it out evenly.
7. Bake for 25-30 minutes, or until the dip is bubbly and golden brown on top and serve with your favorite bread, crackers or vegetables.
Lion's Mane Mushroom Satay
Vegan | Gluten-free
Yield: 4 servings
Prep time: 45+ minutes
Cook time: 15 minutes
Elevate your appetizer game with this Lions Mane Mushroom Satay, a delightful vegan and gluten-free dish that's as nutritious as it is delicious. Perfect for any gathering, this recipe showcases the unique texture and flavor of lions mane mushrooms, marinated in a fragrant blend of soy sauce, coconut milk, and spices, then seared to perfection. Paired with a creamy, savory peanut sauce, each bite promises a burst of umami and a hint of spice, making it an irresistible starter. Quick to prepare and cook, this dish is sure to impress both vegan and non-vegan guests alike.
Peanut Sauce Ingredients
• 1/2 cup peanut butter
• 1 cup coconut milk
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar or palm sugar
• 1 tablespoon lime juice
• 1 clove garlic, minced
• 1 teaspoon chili paste or hot sauce (optional, for heat)
• Water as needed to thin the sauce
Satay Ingredients
• 12oz lions mane mushrooms, cut into bite-sized pieces
• Bamboo skewers, soaked in water for 30 minutes
• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 2 tablespoons coconut milk
• 2 tablespoons lime juice
• 2 tablespoons brown sugar or palm sugar
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• Cayenne powder to taste (we use ½ tsp)
• Fresh Thai chiles (to taste)
Recipe
1. Gently heat peanut sauce ingredients over low heat and stir to combine. Remove from heat and set aside.
2. For the satay, in a bowl, mix together soy sauce, coconut milk, lime juice, brown sugar, garlic, coriander, turmeric, cumin, and cayenne. Add the mushrooms to the marinade, ensuring they are well-coated. Cover and place in refrigerator for at least 30 minutes, preferably 1-2 hours.
3. Preheat a grill or sauté pan to medium-high heat. Thread the mushrooms onto the skewers and brush them lightly with vegetable oil.
4. Sear the skewers for about 3-4 minutes on each side, or until the mushrooms are tender and slightly charred. Remove from the grill and set aside.
5. Arrange the satay on a serving platter. Drizzle with some peanut sauce and serve the remaining sauce on the side for dipping. Garnish with chopped fresh cilantro, Thai chiles and lime wedges.
Shiitake Mushroom Skewers
Yield: 4 servings
Prep time: 45+ minutes
Cook time: 10-20 minutes
Next we're diving into a delectable appetizer that captures the essence of Chinese cuisine with a modern twist: Shiitake Mushroom Skewers. Perfectly tender and subtly charred, these skewers are a burst of flavor with every bite, thanks to a rich marinade of soy sauce, balsamic vinegar, honey, and fresh thyme. Whether you're preparing for a cozy family dinner or an elegant gathering, these skewers are sure to impress. Get ready to transform simple ingredients into a culinary masterpiece!
Ingredients
• 1 lb fresh shiitake mushrooms, stems removed
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1 tbsp honey (or sweetener of choice)
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• Salt and pepper to taste
• Wood skewers (soaked in water for at least 30 minutes to prevent burning)
Recipe
1. In a large bowl, mix together the olive oil, soy sauce, vinegar, honey, garlic, thyme, salt, and pepper. Add mushrooms to the bowl, tossing them gently to ensure they are well coated with the marinade. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours for more intense flavor.
2. Prepare an open wood fire and allow the flames to die down until you have a bed of hot coals or fire up your grill to medium heat.
3. Thread mushrooms onto the skewers and place on grate over the hot coals (or on the grill). Grill for about 10-15 minutes, turning occasionally, until the mushrooms are tender and slightly charred.
4. Remove the skewers from the fire and let them cool for a few minutes before serving.
We plated ours up over a purple bean purée with quinoa and quick-blanched garlic scapes but they’re absolutely fantastic any way you do it!
Mushroom Scarpaccia
Vegetarian
Yield: 8 servings
Prep time: 15 minutes
Cook time: 30-35 minutes
Lastly, I’m incredibly excited to share a unique twist on a lesser-known Italian dish called scarpaccia. This hearty and flavorful appetizer features a delightful mix of roasted mushrooms, kale, and red onion, all baked into a crispy, golden crust. This dish combines the earthiness of mushrooms with the freshness of herbs and a touch of sharp Italian cheese. Serve it warm or at room temperature, drizzled with a refreshing Lemon Basil Drizzle and marinara, for an appetizer that's sure to satisfy. Let's dive in!
Ingredients
• 1 lb mushrooms, thinly sliced (we used golden oyster mushrooms and chicken of the woods)
• 1 medium red onion, fine julienne
• 8 oz kale, thinly sliced
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup milk
• 1/4 cup extra virgin olive oil (plus more for roasting)
• 2 large eggs
• 1/2 cup sharp Italian cheese (we use Parm, but that will often cancel the “vegetarian” notation at the top)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• ¼ cup marinara sauce
Lemon Basil Drizzle Ingredients
• 1 cup fresh basil leaves, finely chopped
• ½ cup extra virgin olive oil
• 1 lemon, ¼” round slices
• Salt and pepper to taste
Recipe
1. Preheat your oven to 400°F.
2. Spread the mushrooms on a baking sheet. Drizzle with a bit of olive oil, and season with salt and pepper. Roast for about 15-20 minutes, or until they are golden brown and slightly crispy. Remove from the oven and let cool slightly in a separate vessel.
3. Clean pan then line with parchment paper.
4. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper. In another bowl, combine the milk, olive oil, and eggs. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Next, fold in the mushrooms, kale, and red onion. Stir in the Parmesan cheese, chopped parsley, and thyme.
5. Pour the mixture onto the prepared baking sheet, spreading it out into an even layer. Drizzle the top with a bit more olive oil. Bake for 30-35 minutes, or until the scarpaccia is golden brown and the edges are crispy.
6. Allow the scarpaccia to cool slightly before cutting it into squares. Serve warm or at room temperature topped with Lemon Basil Drizzle (below) and a side of marinara.
Lemon Basil Drizzle
1. Add all ingredients to a mason jar, stir and let stand at room temperature until use.
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!