Mushroom Recipes

There’s a fungus among us! At Bagley Farms Meat Market, we have the mushrooms you want to either replace the meat in your diet or complement that juicy steak you just grilled. Mushrooms have a perfect texture and umami flavor that allows them to take on the flavor of whatever marinade you like and hold up to grilling and frying. Our selection includes blue oyster, lion’s mane, morel, shiitake, and chestnut.

Mushrooms are a powerhouse of several vitamins and minerals, including Vitamin D, selenium, copper, thiamin, magnesium, and phosphorus. As a low-calorie source of fiber, protein, and antioxidants,

Mushrooms are not only tasty, but have amazing health benefits, including:

  • Boost the immune system
  • Lower blood pressure
  • Reduce sodium intake
  • Lower cholesterol
  • Decrease risk of cancer
  • Support weight loss
  • Supply vitamin D
  • Protect brain health (from dementia and Alzheimer’s Disease)
  • Maintain heart health
  • Improve gut health
  • Improve mood
  • Stop drinking and drug use*

Like cuts of beef, each type of mushroom has its own texture and flavor profile. Below each type is a healthy recipe to try.

Blue Oyster Mushrooms

  • Blue oyster mushrooms have a delicate seafood flavor, have a velvety texture, and are dense. When the whole block is seared, it produces a juicy, steak like entrée, complete with crispy edges.

Oyster Mushrooms and Romesco


One 16 oz. jar of roasted red peppers, drained

¼ cup sun-dried tomatoes, drained

2 garlic cloves, smashed

½ cup toasted almonds

1 tbsp. red wine vinegar

1 tsp. smoked paprika

½ tsp. sea salt

¼ tsp. cayenne pepper

½ cup olive oil

4 large oyster mushrooms or 8 small ones

2 tbsp. butter

Crunchy salt to finish

Fresh mint for garnish


Combine roasted red peppers, sun-dried tomatoes, garlic cloves, almonds, red wine vinegar, smoked paprika, sea salt, and cayenne pepper into a food processor. Pulse until combined, but coarse in texture.

Slowly stream in the olive oil as you pulse, until the mixture is smooth and creamy. Set aside or store in the fridge for up to 5 days, in the freezer for a month.

Heat a cast iron pan or large frying pan to just above medium heat. Add butter, when it sizzles it’s ready. Add mushrooms (do not crowd the pan) and cook for 4-5 minutes on each side, until crispy and golden brown. Remove.

Assemble! Scoop 2 tbsp. Romesco onto a plate. Using the side of the spoon, drag the Romesco across the plate, creating a crescent shape. Place your oyster mushroom on top and garnish with mint and crunchy salt. Enjoy

Lion’s Mane Mushrooms

  • Lion’s mane mushrooms not only have a seafood taste, but also mimic its tender texture, making it an excellent alternative for vegetarians or people allergic to seafood. Best prepared by dry sautéing until water releases and edges brown. Then add fat and spices.

Lion’s Mane Mushroom “Crab Cakes”


8 ounces Lion’s Mane mushroom

2 tablespoons mayo

1 teaspoon Dijon mustard

1 large egg

1 teaspoon Worcestershire sauce

1/4 cup diced sweet onions

1 tablespoon finely chopped fresh parsley plus more for garnish

1 1/2 teaspoons Old Bay seasoning

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/3 cup panko breadcrumbs

2 tablespoons olive oil for pan frying

Lemon wedges and tartar sauce for serving


Shred the Lion’s Mane mushroom to resemble lump crab meat. Transfer them to a large skillet with 2 tablespoons of water and pinch of salt.

Cook the mushrooms over medium heat, covered, stirring occasionally, for 5-10 minutes until all the water from the mushrooms has released. Set aside and allow the mushrooms to cool.

In a large bowl, add mayo, Dijon mustard, egg, Worcestershire sauce, onions, parsley, Old Bay seasoning, smoked paprika, salt, and pepper. Mix until combined. Set aside.

Once the Lion’s Mane has cooled, strain/squeeze out any excess moisture from the mushrooms. This will help avoid any soggy crab cakes.

Fold the mushrooms into the mixture until well combined. Stir in the panko breadcrumbs then form the mixture into 4 patties that are 1/2-inch thick. Set aside.

In a large skillet, heat olive oil at medium heat. Pan fry the patties for 3 minutes on each side until golden brown. Serve with lemon wedges and tartar sauce. Garnish with chopped parsley. Enjoy!

Morel Mushrooms

  • Morel mushrooms are among the most coveted mushrooms in the world, with only a short window at the beginning of each spring where they sprout up in wooded areas. Their taste is earthy and nutty and the texture is similar to tender meat, without being squishy or chewy.  They are best prepared by simply sautéing in butter.

Pasta with Morel Mushrooms


350 grams (12 oz) penne pasta gluten-free or regular

1 tablespoon butter

2 large shallots, finely chopped or 1 cup onion

1 clove garlic, minced

6 cups (500gms fresh) morel mushrooms (or substitute other mushrooms of your choice), rinsed and dried on a towel, long stems cut in half

2 tablespoons dry marsala wine or sherry

several sprigs fresh thyme or ½ teaspoon dried thyme

2 teaspoons Worcestershire sauce gluten-free if necessary

¾ teaspoon salt

¼ teaspoon pepper

¼ cup (60ml) heavy cream/whipping cream

1 teaspoon cornstarch

2 tablespoons Parmesan cheese

a drizzle of truffle oil – optional


Set a large pot of salted water on to boil for the pasta. When boiling, add the pasta and cook for the time recommended on the package for al dente pasta.

While the pasta is cooking, sauté the shallots and garlic in the butter until translucent, about 2 minutes. Add the whole morels and stems, marsala, thyme, Worcestershire sauce, salt, and pepper. Bring to a boil, reduce heat to medium-high, and cook for 5 minutes, occasionally giving the mushrooms a gentle stir. (At this point, if using regular mushrooms, you may need to add up to a cup of broth – enough to almost cover the mushrooms while they are cooking.)

In a small bowl or cup, stir together the whipping cream, cornstarch, and Parmesan cheese. Stir into the bubbling mushrooms and cook for one more minute.

Divide the pasta between plates and top each serving with a few spoonfuls of the morels in cream sauce. Drizzle each plateful with a bit of truffle oil, if desired.

Serves 4 as a main course, or 6 as an appetizer course.

Shiitake Mushrooms

  • Shiitake mushrooms have a rich, woodsy flavor, making them a perfect addition to simple pastas and pizzas or bolder dishes such as ramen and stir fry.

Shiitake Mushroom Ramen to-Go


2 tablespoons extra virgin olive oil

6 ounces shiitake mushrooms, sliced

4 tablespoons chicken bouillon paste or broth base

1 tablespoon low-sodium soy sauce

1 teaspoon Asian-style hot sauce (such as Sriracha)

2 cups shredded carrots

5 green onions, white and green portion sliced

8 ounces Asian noodles, cooked according to package directions

1 cup diced cucumber

½ cup chopped, fresh cilantro

four 16-ounce wide-mouth jars with lids

¾ cup boiling water for each jar, when ready to serve


Heat olive oil in a medium skillet over medium-high heat. Add mushrooms and cook until browned and tender, 8 to 10 minutes.

Stir bouillon paste, soy sauce and hot sauce in a small bowl. Spoon equal amount into bottom of each jar.

Divide carrots in two portions. Sprinkle ¼ cup of carrots into each jar. Top with an equal amount of green onions and remaining carrots. Add mushrooms to jars and top with 2 ounces of noodles.

Lastly, add ¼ cup of diced cucumber and 2 tablespoons of cilantro.

Store jars in the refrigerator for up to three days. When ready to serve, boil ¾ cup of water. Pour water into the jar. Stir well and enjoy.

Chestnut Mushrooms

  • Chestnut mushrooms have a slightly nuttier taste than shiitakes that snap when you bite into them because of their asparagus-like texture. They are particularly good seared with butter and garlic and used as a salad topping.


350 gram chestnut mushrooms

20 millilitre olive oil

20 gram unsalted butter

1 garlic clove

1 tablespoon chopped parsley

salt and pepper to taste


Clean the mushrooms with a brush and cut each mushroom into 6 wedges.

Slice or chop the garlic.

Place the pan on high heat. Once the pan is hot add a tablespoon of olive oil.

Add the mushrooms to the pan and roast them for at least 5 minutes without tossing them.

Add more olive oil if required and stir the mushrooms with a spoon without removing the pan from the heat.

Once they have browned, add the butter and season with salt and pepper.

When the butter has been absorbed by the mushrooms add the garlic and cook for another 5 minutes before you add the parsley.

Serve warm on a slice of toast or as a side.

Portobello Mushrooms

  • Portobello mushrooms are the most common after white button mushrooms and can be eaten raw or cooked. They have a rich, earthy, meaty, and brothy flavor.

30 Minute Portobello Mushroom Stir-Fry



0.67 cloves garlic (minced // 2 cloves yield ~1 Tbsp)

0.67 tsp minced ginger

1-1.33 Tbsp maple syrup (or agave nectar or coconut sugar)

0.17 tsp red pepper flake (more or less to taste)

1-1.33 Tbsp tamari (or soy sauce if not gluten-free // more or less to taste)

0.33 Tbsp sesame oil (toasted or untoasted)

1 Tbsp lime juice

0.33 Tbsp water


0.67 portobello mushrooms (~20 g each)

0.33 medium red bell pepper (thinly sliced)

0.33 cup chopped broccolini

0.33 cup chopped green onion (optional)

FOR SERVING optional

1.33 cups cooked brown rice or cauliflower rice

0.33 tsp sesame seeds


Cook rice (or cauliflower rice) if serving with stir-fry.

Next, wipe portobello mushrooms clean with a slightly damp towel (do not immerse in water or they will get soggy) and slice into thin strips.

Prepare marinade by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more ginger for brightness, lime juice for acidity, tamari for saltiness, red pepper flake for heat, or maple syrup for sweetness.

Add portobello mushrooms to a large shallow dish, such as a 9×13-inch baking pan, and top with marinade. Gently stir/toss to combine. Set aside to marinate for 10-12 minutes while you prep your vegetables. Toss occasionally to evenly coat.

Chop vegetables and set aside. Once portobellos have marinated, heat a large skillet over medium heat and add a bit of sesame oil. Then add only as many portobellos as will fit comfortably in the pan (see photo), and sauté for 2-4 minutes on each side or until golden brown and slightly seared. You may have to do this in two batches depending on the size of your pan.

Set portobellos aside and loosely cover to keep warm. Then add red pepper and broccolini to the pan and increase heat to medium-high. Sauté for 2-3 minutes, stirring frequently.

Add the green onion (optional) and any remaining portobello marinade and toss to coat. Cook for 1 minute. Then remove from heat and serve immediately. Cooking the vegetables for a short time on very high heat will give them a nice sear and prevent them from getting soggy.

Enjoy as is or with chili garlic sauce, sesame seeds, or a garnish of chopped green onion. Best when fresh, though leftovers keep in the refrigerator up to 2-3 days. Reheat in the microwave or the stovetop.

*Statement made on customer reports. Consult with your doctor before using mushrooms to treat addiction.