Recipes
Cooking with cultivated mushrooms
Real recipes for the species in our strain library. Crab cakes from lion's mane, vegan scallops from king trumpet, mushroom bacon from pink oyster. Each entry pairs back to the strains you'd grow to make it. Cross-link with SavedRecipe for full meal-planning workflow.
King Trumpet 'Scallops'
Cross-section the stem. Sear like a scallop. Receive applause.
King trumpet (Pleurotus eryngii) has a thick, dense, pearly-white stem that — when sliced into 1-inch rounds and seared in a screaming-hot skillet — has the exact texture and visual appearance of seared bay scallop. This is the showpiece dish of vegan-pivot cooking. Made well, it fools omnivores. Made poorly, it's just sliced mushroom. The difference is technique: dry surface, hot pan, no movement.
Serves 2 · 20 min hands-on
Open recipe →
Pink Oyster Mushroom 'Bacon'
Sliced thin. Seared crisp. Indistinguishable in a BLT.
Pink oyster mushroom (Pleurotus djamor) has a natural smoky-savory aroma that, when prepared thin and crisp, lands somewhere between bacon and seaweed. Marinated briefly in soy + maple + smoked paprika, then seared until the edges shatter, this is the most accessible vegan pivot for omnivores. Pairs with eggs at breakfast, on a BLT at lunch, crumbled over salad at dinner.
Serves 4 · 20 min hands-on
Open recipe →