• 1/2 cup flour

• 2 eggs

• panko (or bread crumbs, or a mix of both)

• 1lb lions mane mushroom

• cooking oil (I like avocado oil)

• 1/2 tsp paprika

• pinch of salt

• a bit of pepper

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• BBQ dipping sauce

First tear the lions mane into pieces about the size of 2 bites. In a bowl, mix the flour, paprika, salt, pepper, garlic powder, and onion powder. In a 2nd bowl, scramble the eggs (a small splash of water in the eggs can help coat them). In a 3rd bowl add the panko or bread crumbs. Put the lions mane in the 1st bowl, then 2nd, then 3rd, making sure to fully coat it in each bowl.  Place on a plate or platter until you have enough to fry or have prepped them all.

Heat the cooking oil in a pot or fryer to 350F. 

Fry the lions mane for about 2-3 minutes until golden. Dip in BBQ sauce and enjoy, these are my favorite way to eat lions mane.

• Bao Buns (steamed)

• 1Lb Oyster mushroom (Blue or Brown)

• Small jar of kimchi

• Asian pickled vegetables

• 2 tbsp sesame oil

• 2 tbsp soy sauce

• 1 tsp rice vinegar

• 4 tbsp hoisin sauce

• 1 tsp cornstarch, dissolved into a small amount of water

This recipe calls for 'Bao Buns', they can often be found in your local Asian grocery freezer. You prep the bao buns in a steamer. Also some good kimchi and pickled veggies can be picked up while at the Asian store, and they really complete these.

Mix the sauce in a small bowl or sauce cup by adding the 2 tbsp soy sauce, 1 tsp rice vinegar, 4 tbsp hoisin sauce, and the 1 tsp of cornstarch slurry.

Prep the oyster mushrooms according to the size of your bao buns, this is often 2-4inch length sections of mushroom. Heat 2tbsp of sesame oil in a pan on medium high heat (I use about 60% heat on my gas stovetop). Cook the oyster mushrooms in the oil for about 7 minutes or until they start to brown. Then add the sauce to the pan and cook for another 2-3min.

Fill the warm soft bao buns with mushrooms, kimchi, and pickled vegetables.  These are sure to be a favorite once you have tried them.

• 1-2 Lbs Oyster Mushrooms (any oyster)

• 4 cups Arborio rice

• 2 boxes Chicken stock (or vegetable stock)

• 1 cup fresh parmesean

• 1 cup chopped onion

• 1/2 cup chopped carrots

• 1/2 cup chopped celery

• 1/2 cup peas

• 1/2 stick butter

• pinch of thyme or rosemarry

• 2 tsp salt

• Black pepper

You will need a big pan for this recipe. Chop and cook mushrooms in 1/4 stick of butter and salt on med-high heat for about 5 minutes. Then add onions and let cook for another 3 minutes. Next add the other 1/4 stick of butter and let melt, then add the rice. You want to slightly toast the rice for 2-3 minutes while stirring before you start adding chicken stock. Then slowly add 1-2 cups of stock at a time and let the rice cook slow. After the first or second round of adding stock is a good time to add the carrots, celery, and peas. Continue to add a cup of stock at a time until the rice is soft. Add spices like thyme or rosemary, add black pepper, and then then use 1/2 cup of the parmesean cheese to stir into the dish, and 1/2 to cover it. Creamy dreamy risotto.

• 14g dried Cordyceps Militaris mushrooms

• 2.5 -3 qt water

• 4-5 whole star anise

• handful of anise seed

• 3-5 cinnamon sticks

• 1 vanilla bean (or add a splash of vanilla at end)

• 10 green cardamom pods

• 2" cut of ginger

• 10 whole pepper corns

• 10 whole allspice

• 3 spoonful of brown sugar

• 2 handful of black tea

With 2.5-3qts of water in a pot, add all the dry ingredients EXCEPT BLACK TEA (wait till later to add the tea) and bring the pot to a slow simmer, then turn down the heat just a tad bit so that it only bubbles every once in a while. Steep this mixture of spices and mushroom for 20-30 minutes. Then add black tea and steep with the tea for 3-5minutes. Use a strainer to pour this and transfer the liquid it into another pot. Once strained you can put this into a container, this is your chai concentrate. To serve, mix 50/50 chai concentrate with oat milk and heat. If you want it to taste like candy, you can add a spoonful of sweetened condensed milk.

• 1 Banana

• Yogurt

• Protein shake mix

• Frozen berries

• Kale and or spinach

• 2-4g dried cordyceps militaris mushrooms

• 2-4g dried lions mane mushrooms

• Water (or yerba mate for an energy smoothie)

I like freshly powdered dried mushrooms, I turn dried mushrooms into powder with a coffee grinder before I add them to the blender for a smoothie. 

Add a whole banana, a scoop or two of yogurt, handfull of frozen berries, handfull of spinach or kale, powdered dried mushrooms, protein powder, then add water to the 28oz level on the blender.  You can also substitute in Yerba Mate in place of water if you enjoy the caffeine. 

There are many things you can add to this smoothie. A few ideas are: avacado, MCT oil, collagen powder, etc.

This will mostly fill a big 32oz cup, or can be shared between 2 16oz glasses.

• Burger buns

• 1Lb Lions mane mushroom

• Butter or cooking oil

• BBQ sauce

• Red or white onion

Using lions mane to make a BBQ pulled pork style sandwich is easy and delicious. Start with around 1Lb of fresh lions mane mushroom. You will find that tearing it into little shreds is quite easy as the mushroom has a texture perfect to rip into shreds like a pulled pork.

Once shredded add a small bit of butter or cooking oil to a pan on medium-high heat. Cook the shredded mushrooms in the pan until they start to brown, this takes about 7-9min. This makes them perfect to soak up all the flavor and bbq sauce.  Turn the heat down to medium and add some salt, pepper, and plenty of your favorite BBQ sauce and let cook for another 3-4minutes. 

Complete the sandwich by putting on a bun and adding some slices of onion.