Recipe Friday: Mush Ado About Nothing, a 2023 Food Trend

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!

To make the brown butter, melt 4 tablespoons of butter in a small saucepan over medium heat. Swirl the butter in the pan as it begins to foam and continue to cook about 2 to 3 minutes. When brown specks start to appear in the butter remove it from the heat and set aside.

Slice the mushroom into 1-inch thick rounds, for 12 total mushroom scallops.

Melt the remaining tablespoon of butter in a large cast iron skillet over medium-high heat. Add the thyme sprigs and stir them around the flavor the butter.

Add the mushroom scallops. Spoon half of the brown butter over the scallops and cook 3 to 5 minutes, until the bottoms are golden brown. Flip and spoon the remaining brown butter over the top of each. Cook 3 to 5 more minutes, until tender.

Sprinkle with salt, pepper, and thyme leaves before serving.

Toast the walnut pieces over medium-high heat in a large, dry skillet. Stir often and cook for 3 minutes, or until you begin to smell their nutty aroma. Remove from the heat and transfer the nuts to a bowl to cool.

Add the olive oil to the skillet and return it to medium heat. Add the onions. Cook, stirring often for 1 minute. The onion will begin to turn golden brown in spots as it cooks in the oil. Stir in the mushrooms and cook for about 2 minutes. They will soften and shrink, but still have a somewhat firm bite. Stir in the walnuts and cook for another 30 seconds.

Remove the skillet from the heat and add the lemon juice, salt, and pepper. Stir well and let cool to room temperature.

Transfer the rice to a large bowl. Add the mushrooms. Toss to mix the ingredients. Sprinkle with chives before serving at room temperature or chilled.

Preheat oven to 350 degrees.

In a large bowl, add the meat, mushroom and remaining 10 ingredients. Mix until well combined.

Place mixture into 7 x 5 inch loaf baking pan or shape into free form loaf and place on a parchment lined sheet pan. Place into preheated oven and bake for 45 minutes.

In a small bowl, combine milk and cornstarch; set aside.

In a large skillet, melt butter over high heat. Add the mushrooms and onions; cook and stir over moderate heat until the mushrooms are golden, about 10 minutes.

Add the flour and stir to coat, cook for 5 minutes. Stir in beef broth and bring to a simmer and add Worcestershire sauce.

Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.

Taste for seasoning and adjust to taste with salt and pepper.

Place a large pot of generously salted water onto boil. Cook pasta until al dente. Reserve ¼ cup pasta water. Drain pasta. Set aside.

In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems. Cook for approximately 5-6 until softened. Stir as necessary.

Add mushroom caps, cream and season with salt and pepper. Continue cooking additional 4-5 minutes.

Add cheese and drained pasta. Stir to combine. If sauce is too thick add some of the reserved pasta water.

Garnish with additional cheese if desired.

Heat a large pot over medium heat.

Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms have softened, 4-5 minutes.

Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf and broth. Bring to a boil over high heat, then reduce heat to low and simmer.

Add lasagna noodles and cook, stirring often, until softened, about 15 minutes. Remove from heat and remove bay leaf.

Stir in the heavy cream and spinach until wilted, 2-3 minutes.

Divide between bowls and top with a dollop of ricotta and a sprinkle of mozzarella.