A growing collection of ways to put a basket of mushrooms to good use. Quick weeknight dinners, slow Sunday roasts, a few pickling experiments, and the staff favourites we make when nobody's looking.
Hand-torn lion's mane bound with Dijon, lemon, and Old Bay, crusted in cracker crumbs and fried golden. Eerily close to the real thing.
Dense, juicy, steak-like slabs with a 'medium-rare' beet-and-red-wine bleed. Cast iron and a good press do the work.
The crispiest "mushroom bacon" you'll ever make, stacked on sourdough with garlic aioli.
Hand-torn lion's mane bound with Dijon, lemon, and Old Bay, crusted in cracker crumbs and fried golden. Eerily close to the real thing.
Small chanterelle buttons slow-cooked with golden garlic, thyme, and a bright vinegar brine — sealed in a jar that keeps for months.
Beef chuck and pancetta braised with a four-mushroom medley — oyster, pioppino, chestnut, and morel. Tastes like Sunday, ready in an hour.
Pioppino's firm bite, a buttery wine sauce, Parmesan, and a slick of pasta water. Twenty-five minutes, one pan, no faff.
Chestnut's nutty bite asks for little — butter, shallot, a splash of dry white. Twenty minutes, weeknight perfection.
Buttermilk-marinated lion's mane, dredged in seasoned flour and shallow-fried until cracklingly golden. The pull is uncannily close to fried chicken.
Thick king oyster stems sliced into discs, scored, seared deeply golden, then bathed in nutty brown butter with garlic, capers, and lemon.
Two oyster clusters, a screaming-hot skillet, and a heavy press. Twenty minutes from cluster to steak.
Hand-torn oyster mushrooms braised in a deep chile adobo, dipped in red fat, and griddled crisp with cheese. The consommé comes with.
Pressed like steak, marinated in a sweet vegan fish-sauce glaze, fried crisp, then tossed in a sticky red garlic-chili lacquer.
A short Friday note: what we're picking, two recipe ideas, and the occasional kitchen confession. No spam, no upsells.