Ingredients:

• 1 pre-made pie crust
• 2 cups of chopped Lion’s Mane mushrooms
• 1 cup of chopped spinach
• 1 onion, diced
• 4 cloves of garlic, minced
• 4 eggs
• 1 cup of milk
• 1 cup of shredded Gruyere cheese
• 2 tablespoons of olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the diced onion and minced garlic, and cook until soft and fragrant, for about 3-4 minutes.
4. Add the chopped Lion’s Mane mushrooms to the skillet and cook for 5-7 minutes until they are lightly browned and tender.
5. Add the chopped spinach to the skillet and cook until wilted, for about 1-2 minutes. Season with salt and pepper to taste.
6. In a separate bowl, whisk together the eggs and milk until well combined.
7. Add the shredded Gruyere cheese to the bowl and stir to combine.
8. Place the pre-made pie crust into a 9-inch pie dish.
9. Spread the cooked mushroom and spinach mixture evenly into the pie crust.
10. Pour the egg and cheese mixture over the mushroom and spinach mixture.
11. Bake the quiche for 35-40 minutes or until the filling is set and the crust is golden brown.
12. Let the quiche cool for a few minutes before slicing and serving. Enjoy!

• Ingredients:
  • 2 cups of sliced Lion’s Mane mushrooms
  • 1 head of broccoli, cut into florets
  • 1 red bell pepper, sliced
  • 2 cloves of garlic, minced
  • 2 tablespoons of soy sauce
  • 1 tablespoon of cornstarch
  • 1 tablespoon of honey
  • 1 tablespoon of vegetable oil
  • Salt and pepper, to taste
  • Sesame seeds and chopped green onions for serving
• Instructions:
  1. In a small bowl, whisk together the soy sauce, cornstarch, honey, and 1/4 cup of water until well combined.
  2. Heat the vegetable oil in a large pan or wok over high heat.
  3. Add the sliced Lion’s Mane mushrooms to the pan and stir fry for 2-3 minutes until lightly browned and crispy.
  4. Add the broccoli florets and sliced red bell pepper to the pan, and continue stir frying for 3-4 minutes or until the vegetables are tender-crisp.
  5. Add the minced garlic to the pan and stir fry for another 30 seconds or until fragrant.
  6. Pour the soy sauce mixture over the vegetables and stir to coat. Cook for another minute until the sauce thickens and coats the vegetables.
  7. Season with salt and pepper to taste. Serve hot, garnished with sesame seeds and chopped green onions.

• Ingredients:
  • 2 cups of diced Lion’s Mane mushrooms
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 cup of Arborio rice
  • 3 cups of vegetable broth
  • 1/2 cup of grated Parmesan cheese
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • Salt and pepper, to taste
• Instructions:
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and minced garlic, and cook until soft, for about 3-4 minutes.
  3. Add the diced Lion’s Mane mushrooms to the pot and cook for 5-7 minutes until they release their moisture and are lightly browned.
  4. Add the Arborio rice to the pot and stir well to coat with the onion and mushroom mixture.
  5. Gradually add the vegetable broth, 1/2 cup at a time, stirring frequently until the liquid is absorbed before adding more. Continue cooking and stirring until the rice is tender and creamy, for about 25-30 minutes.
  6. Remove the pot from heat, and stir in the butter and Parmesan cheese until well combined. Season with salt and pepper to taste.
  7. Serve hot, garnished with additional grated Parmesan cheese and chopped fresh parsley, if desired.

• Ingredients:
  • 2 cups of diced Lion’s Mane mushrooms
  • 1 block of firm tofu, diced
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 tablespoons of soy sauce
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of sesame oil
  • Salt and pepper, to taste
  • Rice or noodles for serving
• Instructions:
  1. In a bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Add the diced tofu and let it marinate for 15 minutes.
  2. Heat some oil in a large pan over medium-high heat.
  3. Add the diced onion, minced garlic, and diced Lion’s Mane mushrooms to the pan. Cook until the vegetables are soft, for about 5-7 minutes.
  4. Add the marinated tofu to the pan and stir fry for another 5-7 minutes or until the tofu is heated through.
  5. Season with salt and pepper to taste. Serve hot over rice or noodles.

• Ingredients:
  • 2 cups of sliced Lion’s Mane mushrooms
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 2 tablespoons of oil
  • 1 tablespoon of fajita seasoning
  • 4 tortillas
  • Guacamole, salsa, and sour cream for serving
• Instructions:
  1. Heat the oil in a large pan over medium-high heat.
  2. Add the sliced onion and bell pepper and saute for 3-5 minutes until they start to soften.
  3. Add the sliced Lion’s Mane mushrooms and fajita seasoning and continue cooking for 5-7 minutes or until the vegetables are tender.
  4. Warm the tortillas in a separate pan or microwave.
  5. Assemble the fajitas with the mushroom and veggie mixture, guacamole, salsa, and sour cream. Serve hot.

• Ingredients:
  • 2 cups of diced Lion’s Mane mushrooms
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 tablespoons of butter
  • 3 cups of vegetable broth
  • Salt and pepper, to taste
• Instructions:
  1. In a large pot, melt the butter over medium heat.
  2. Add the diced onion, minced garlic, and diced Lion’s Mane mushrooms. Cook until the onions and mushrooms are soft, for about 5-7 minutes.
  3. Add the vegetable broth to the pot and bring it to a boil. Lower the heat to a simmer and let it cook for 15-20 minutes.
  4. Use an immersion blender or transfer the soup to a blender and blend until smooth.
  5. Season with salt and pepper to taste. Serve hot with croutons or bread.