Fall 2025 | Cover Story

Mushrooms on the Menu

Finely shred lion’s mane in food processor using pulse setting, or shred by hand, until it reaches a crab-like texture. Place shredded mushroom in cheesecloth and squeeze out as much excess moisture as possible. Mix together with all remaining ingredients in a bowl and form into patties. Add oil to frying pan, and sauté cakes over medium heat for a few minutes on each side until nicely browned.

Enjoy with lemon and your favorite aioli sauce!

Heat half the oil in frying pan over medium-high heat. Add mushrooms and ½ teaspoon salt; sauté for not more than 5 minutes. Remove from heat and set aside.

In another large frying pan, sauté onions in remaining oil on medium heat until softened. Add garlic, herbs, rice, and remaining ½ teaspoon salt, stirring for 1 minute. Add wine, stirring until wine has almost evaporated. Stir in 1 cup of broth, and add mushroom and cheese at the same time. Continue to add remaining broth, 1 cup at a time, as previous broth is absorbed into the rice.

Stir frequently until rice is done to your liking and the mixture has reached the desired consistency, adding more water if needed. Garnish with more cheese, parsley, and a drizzle of top-shelf olive oil.

Melt butter in large pan or Dutch oven. Sauté onion/shallot until softened. Add mushrooms and sauté for 5 minutes before adding garlic, herbs, salt, and pepper. Sauté for another minute. Add sherry and stir until evaporated. Remove from heat and set aside ¼ of this mixture, keeping it warm. Add broth and cream to the remaining ¾ of the mushroom sauté, and purée to a consistency of your liking, using a blender or immersion blender. Continue cooking on low, stirring frequently, until fully heated. Ladle into bowls, garnish with reserved mushrooms and parsley, and enjoy!