BBQ Pulled Italian Oysters

Tear ½ lb Italian oyster mushrooms into strips. Sauté in 1½ tbsp butter over medium heat until golden and crispy on the edges. Season with: ¾ tsp smoked paprika, ½ tsp garlic powder, and fresh cracked pepper. Cook until deeply caramelized, then toss with about ⅓ cup of your favorite BBQ sauce until sticky and coated. Pile onto buns, tuck into tacos, or top your favorite salad.

Lion’s Mane “Lobster” Rolls

Ingredients:

Lion’s Mane “Lobster": 1 lb Lion’s mane mushrooms
, 2 tbsp butter
, 2 cloves garlic (crushed)
, ½ tsp pre-ground black pepper
, ½ tsp salt
, 3 white ends of scallions (chopped).

Key Lime Aioli: ½ cup mayonnaise
, 1–2 tbsp fresh key lime juice
, 1 small garlic clove (minced)
, and a pinch of salt. 

To Assemble
: 4 split-top brioche hot dog buns
, butter (for toasting
), butter lettuce leaves
, 2 cups diced avocado
, and green onions (green parts only, thinly sliced).

Instructions:

Tear mushrooms into large chunks. Melt butter in a skillet over medium heat. Add mushrooms, crushed garlic, salt, black pepper, and scallion whites. Cook 5–8 minutes until golden and lightly crisp. Remove from heat and cool slightly. In a bowl, stir together mayonnaise, key lime juice, garlic, and salt. Gently fold lion’s mane mushrooms into the aioli. Fold in diced avocado and sliced green onions. Butter and toast buns until golden. Line buns with butter lettuce, fill generously with the mushroom mixture, and serve immediately.

Italian Oyster Crostinis

Ingredients:

1/2 lb Italian oyster mushrooms (torn), 1 small baguette (sliced), 2 tbsp olive oil (divided), 1 tbsp butter, 2 cloves garlic (minced), 1 small shallot (finely minced), 1 tsp thyme leaves, salt and black pepper (to taste), 1/2 cup whole milk ricotta, lemon zest (to taste), and balsamic glaze.

Instructions:

Toast the bread: brush the baguette slices with 1 tbsp of olive oil and toast until golden. Whip the ricotta: mix the ricotta with lemon zest, salt, and pepper until smooth and fluffy. Cook the mushrooms: heat remaining tbsp of olive oil and butter in a skillet over medium heat. Sauté shallot until soft, add garlic and thyme, then mushrooms. Cook until tender and lightly caramalized. Assemble: spread a thin layer of whipped ricotta on each toast, lightly drizzle with balsamic glaze, then top with mushroom mixture.