Modern Mushroom Co. | Idaho's Gourmet and Functional Mushrooms

A vegan alternative to crab cakes with a meaty, seafood-like flavor.

1. Shred Lion’s Mane into small pieces.

2. Mix with breadcrumbs, mayo, mustard, and seasoning.

3. Shape into patties, chill for 30 mins, and pan-fry until golden.

A creamy soup showcasing the unique texture of Bear's Head mushrooms.

1. Sauté Bear's Head with onions and garlic.

2. Add vegetable broth and simmer.

3. Blend half the soup for creaminess, then garnish with parsley and serve.

A creamy pasta dish with a mild, savory flavor.

1. Sauté Blue Oyster mushrooms with garlic and thyme.

2. Add cream and Parmesan, then toss with cooked pasta.

3. Garnish with parsley and serve hot.

Vibrant fajitas with smoky, savory Pink Oyster mushrooms.

1. Sauté Pink Oyster mushrooms with bell peppers, onions, and fajita seasoning.

2. Serve on warm tortillas with guacamole and sour cream.

A creamy, savory risotto highlighting the delicate flavor of Pearl Oysters.

1. Sauté Pearl Oyster mushrooms and onions in butter.

2. Add Arborio rice and stir until coated.

3. Gradually add broth, stirring constantly, and finish with Parmesan cheese.

A quick, nutritious stir-fry with branching oyster mushrooms.

1. Sauté Branch Oyster mushrooms with broccoli and carrots.

2. Add soy sauce, ginger, and sesame oil.

3. Serve over steamed rice.

A fluffy omelet filled with nutty, golden mushrooms.

1. Sauté Golden Oyster mushrooms with spinach.

2. Pour beaten eggs over the mixture and cook until set.

3. Fold and serve with toast.

Thick slices of King Trumpet mushrooms grilled like steaks.

1. Slice King Trumpet mushrooms lengthwise.

2. Marinate in olive oil, garlic, and soy sauce.

3. Grill or pan-sear until golden brown and tender.

A fresh, colorful salad with sautéed Valentine Oyster mushrooms.

1. Sauté Valentine Oyster mushrooms lightly in olive oil.

2. Toss with mixed greens, cherry tomatoes, and balsamic vinaigrette.

A savory bowl with Shiitake mushrooms and teriyaki sauce.

1. Sauté Shiitake mushrooms with garlic and teriyaki sauce.

2. Serve over steamed rice, topped with sesame seeds and green onions.

Large Portobello caps stuffed with a cheesy herb mixture.

1. Hollow out Portobello caps and drizzle with olive oil.

2. Stuff with a mix of breadcrumbs, cheese, and herbs.

3. Bake at 375°F for 20 minutes.

A creamy, cheesy gratin with nutty Chestnut mushrooms.

1. Sauté Chestnut mushrooms and layer in a baking dish.

2. Top with cream and shredded cheese.

3. Bake at 375°F until golden brown and bubbling.

Thin Enoki mushrooms wrapped in vegetables and rice paper.

1. Wrap Enoki mushrooms, shredded carrots, and cucumbers in rice paper.

2. Serve with soy sauce or peanut dipping sauce.

An earthy pizza topped with Velvet Pioppino mushrooms.

1. Spread pizza dough with tomato sauce and cheese.

2. Add sautéed Velvet Pioppino mushrooms and bake at 400°F until crust is golden.