Shiitake and Pearl Oyster Mushrooms

Ingredients

• Shiitake and Oyster Mushrooms (dried, 50/50) 2 oz
• Water (hot) 8 cups
• Olive Oil 3 oz
• Onions (diced) 6 cups
• Celery (diced) 6 cups
• Assorted Potatoes (diced) 12 cups
• White Wine 4 oz
• Flour ½ cup
• Milk or Milk Substitute 8 oz
• Kosher Salt to taste
• Black Pepper (coarse) to taste

Instructions

Rehydrate Your Mushrooms

1. Place dried mushrooms in a bowl and cover with hot water.
2. Let soak for 15–20 minutes until tender.
3. Strain through fine mesh, reserve liquid.
4. Rough chop mushrooms and set aside.

Build Flavor

5. Heat olive oil in a large soup pot over med- low.
6. Add onions and cook until soft and transparent.
7. Add celery and continue cooking until fragrant.
8. Add chopped mushrooms and sauté 3–4 minutes.
9. Season lightly with salt and pepper as you go.

Add Body

10. Add diced potatoes and stir to coat with vegetables.
11. Pour in white wine and cook until reduced by half.
12. Sprinkle flour over mixture, stir well to form roux; cook 1 minute.
13. Gradually add reserved mushroom liquid and remaining water, stirring to avoid lumps.
14. Simmer gently until potatoes are tender and broth thickens slightly.

Finish & Adjust

15. Stir in milk or substitute off heat.
16. Taste and adjust salt and pepper.

Serve

ENJOY!!

Pearl Oyster Mushrooms

Ingredients

• Dried Pearl Oyster Mushrooms 2 oz
• Water (hot) 2 pints
• Olive Oil 2 oz
• Yellow Onion (diced) ½ med
• Garlic (minced) 1 Tbsp
• White Wine 3 oz
• Flour ? cup
• Kosher Salt 1 Tbsp
• Black Pepper ½ tsp
• Green Onion (chopped) ¼ cup

Instructions

Rehydrate Your Mushrooms

1. Place dried mushrooms in a bowl and cover with hot water.
2. Let soak for 15–20 minutes until tender.
3. Strain through fine mesh, reserve liquid.
4. Rough chop mushrooms and set aside.

Build Flavor

5. Heat olive oil in a large sauté pan over med- low.
6. Add onion and cook until caramelized and transparent.
7. Add garlic and chopped mushrooms, sauté 3–4 minutes.
8. Season with salt and pepper as you go.

Deglaze & Thicken

9. Add white wine and reduce by half.
10. Sprinkle flour and stir to form roux; cook 1 minute.
11. Add reserved mushroom liquid gradually.
12. Simmer gently until soup thickens and coats the spoon.

Finish & Adjust

13. Stir in green onion off heat.
14. Add Milk, 1/2 and 1/2, or vegetarian substitute to your preference.
15. Taste and adjust salt and pepper.

Serve

ENJOY!!

with Shiitake Mushrooms in a Ginger-Bourbon Sauce

Ingredients

• Dried Shiitake Mushrooms – 1 oz
• Boiling Water – 3 cups
• Light Olive Oil – 2 tsp
• Raw Sugar – 1 tbsp
• Onion, diced – 1 large
• Garlic, minced – 2 cloves
• Ginger, minced – 1 tbsp
• Salt & Pepper – to taste
• Bourbon – ¼ cup (for sauce)
• Flour – 1 tbsp
• Reserved Mushroom Broth – ~3 cups
• Habanero Peach Brats – 4
• Bourbon – ¼ cup (for brats)
• Water – ¼ cup (for brats)
• Brat Pan Juices

Instructions

Rehydrate Mushrooms

1. Place dried shiitake mushrooms in a bowl.
2. Cover with boiling water (3 cups), press down to submerge.
3. Soak for 15 minutes until tender.
4. Drain and reserve soaking liquid (~3 cups); roughly chop mushrooms.

Sauté Aromatics

5. In a saucepan, heat olive oil and raw sugar over medium-low.
6. Add onion, garlic, and ginger; season with salt and pepper.
7. Cook until translucent and lightly caramelized, about 20–25 minutes.
8. Stir in chopped mushrooms and sauté for 3–4 minutes.

Deglaze & Build Sauce

9. Deglaze with ¼ cup bourbon and reduce completely.
10. Sprinkle in flour and stir to form a roux; cook for 1 minute.
11. Add reserved mushroom broth, scraping pan bottom for flavor.
12. Simmer until slightly thickened and glossy.

Cook Brats & Combine

13. In a separate pan, brown brats over medium-low heat, turning to sear all sides (8–10 minutes).
14. Add ¼ cup bourbon and ¼ cup water to brat pan; cover and simmer until internal temperature reaches 160°F (about 5–7 minutes).
15. Strain or pour brat juices into the mushroom- bourbon sauce; stir gently to incorporate.

Serve

Spoon sauce over the brats and garnish with fresh herbs or charred peach slices for extra depth and visual contrast.

with Portabella Mushrooms in a Green Chili Sauce

Ingredients

• Dried Portabella Mushrooms – 1 oz
• Boiling Water – 3 cups
• Light Olive Oil – 2 tsp
• Raw Sugar – 1 tbsp
• Onion, diced – 1 large
• Garlic, minced – 2 cloves
• Ginger, minced – 1 tbsp
• Green Chilis, diced – ½ cup
• Cumin Seed, crushed – 1 tsp
• Chili Powder – 1 tsp
• Flour – 1 tbsp
• Reserved Mushroom Liquid – ~3 cups
• Jalapeño Cheddar Brats – 4
• Brat Pan Juices

Instructions

Rehydrate Mushrooms

1. Place dried portabella mushrooms in a bowl.
2. Cover with boiling water and press to submerge fully.
3. Soak for 15 minutes until tender.
4. Drain, reserving the liquid (~3 cups); roughly chop mushrooms.

Build Chili Base

5. Heat olive oil and raw sugar over medium-low heat.
6. Add onion, garlic, ginger, green chilis, cumin, and chili powder.
7. Season lightly; cook until translucent and aromatic (20–25 minutes).
8. Add chopped mushrooms and sauté for 3–4 minutes.

Thicken Sauce

9. Sprinkle in flour and stir to form a roux; cook for 1 minute.
10. Pour in reserved mushroom broth, scraping the bottom of the pan.
11. Simmer until sauce thickens and flavors meld.

Cook Brats & Combine

12. In a separate pan, brown brats on all sides over medium-low heat (8–10 minutes).
13. Strain or pour brat juices into the sauce and stir to incorporate.

Serve

Spoon sauce over the brats and garnish with sliced chilis or fresh herbs for a spicy, savory finish.

with Porcini Mushrooms in a Tomato-Basil-Cream Sauce

Ingredients

• Dried Porcini Mushrooms – 1 oz
• Boiling Water – 3 cups
• Light Olive Oil – 2 tsp
• Raw Sugar – 1 tbsp
• Shallots, minced – ½ cup
• Rehydrated Porcini Mushrooms, chopped
• White Wine – ¼ cup
• Flour – 1 tbsp
• Reserved Porcini Liquid – ~3 cups
• Crushed Tomato – 1 cup
• Cream – ½ cup
• Fresh Basil, chopped – 2 tbsp
• Red, White, and Blue Brats – 4
• Brat Pan Juices

Instructions

Rehydrate the Mushrooms

1. Place dried porcini mushrooms in a bowl.
2. Cover with boiling water (3 cups), press down with a spoon to submerge fully.
3. Soak for 15 minutes until tender.
4. Drain and reserve the soaking liquid; roughly chop the mushrooms.

Caramelize Aromatics

5. Heat olive oil and raw sugar over medium-low heat.
6. Add minced shallots, season lightly, and cook until translucent, about 20–25 minutes.
7. Stir in chopped mushrooms and sauté for 3–4 minutes.

Deglaze and Build Sauce

8. Deglaze the pan with white wine and reduce fully until almost dry.
9. Sprinkle in flour and stir to form a roux; cook for 1 minute.
10. Pour in reserved mushroom liquid and crushed tomato.
11. Simmer gently until sauce thickens slightly.
12. Remove from heat and stir in cream.
13. Fold in chopped basil for brightness.

Cook & Combine Brats

14. In a separate pan, brown brats over medium-low heat, turning to sear all sides (8–10 minutes).
15. Strain or pour brat juices into the sauce and stir to integrate.

Serve

Layer brats in warm bowls and ladle mushroom- basil-cream sauce over the top. A flag-waving fusion perfect for late summer gatherings.

Ingredients

• Dried Shitake Mushrooms – 2 oz
• Hot Water – 6 cups
• Light Olive Oil – ¼ cup
• Onions, small dice – 4 oz
• Garlic, minced – 2 tbsp
• Ginger, minced – 2 tbsp
• Salt – 1 tbsp
• Black Pepper – ½ tsp
• Fresh Pineapple, minced – ½ cup
• Crushed Tomato – ½ cup
• Cream Sherry – ½ cup
• Soy Sauce – ½ cup
• Corn Starch – 2 oz
• Cold Water – ½ cup
• Green Onion, sliced – ½ cup

Instructions

Rehydrate Mushrooms

1. Place dried shitake mushrooms in a bowl.
2. Cover with hot water, pressing down with a spoon to submerge.
3. Soak until tender, approximately 15–20 minutes.
4. Remove mushrooms and reserve the soaking liquid.
5. Roughly chop the mushrooms.

Build the Flavor Base

6. Heat oil in a saucepan over medium heat.
7. Add mushrooms, onions, garlic, ginger, salt, and pepper.
8. Sauté until lightly caramelized.

Integrate Sweet & Tangy Elements

9. Add pineapple and crushed tomato to the pan.
10. Sauté briefly to caramelize the fruit and intensify flavor.
11. Deglaze with cream sherry and soy sauce.
12. Add reserved mushroom broth and simmer for 3–5 minutes.

Thicken and Finish

13. In a separate bowl, whisk corn starch with cold water until smooth.
14. Temper the mixture by adding some hot broth; stir thoroughly.
15. Incorporate the tempered slurry into the saucepan and mix well.
16. Simmer for 3–5 minutes, stirring until the sauce thickens.
17. Fold in sliced green onions just before serving.
18. Taste and adjust seasoning with salt and pepper.

Serve

Pairs beautifully with grilled tofu, seared pork, or roasted vegetables. A fusion-forward finish with depth and brightness.

with Sautéed Oyster Mushrooms, Onions, Peppers & Lager Beer

Ingredients

• Oyster Mushrooms, chopped into strips – 8 oz
• Light Olive Oil – 2 tsp
• Onion, julienned – 1 large
• Assorted Peppers, julienned – 1 cup
• Garlic, minced – 2 cloves
• Lager Beer – 1 cup
• Brat Pan Juices – to taste
• Wisconsin Beer Brats – 4

Instructions

Prep Vegetables

1. Chop oyster mushrooms into long strips.

Sauté Base Aromatics

2. Heat olive oil over medium-low heat in a large pan.
3. Add onion, peppers, and garlic; season lightly.
4. Cook until softened and translucent, about 15– 20 minutes.

Add Mushrooms & Deglaze

5. Stir in chopped oyster mushrooms and sauté 3–4 minutes until fragrant.
6. Pour in lager beer and any brat pan juices; scrape up fond from bottom of pan.
7. Simmer until liquid reduces by half and sauce begins to glaze vegetables.

Finish with Brats

8. Return brats to the pan, nestling them into the sauce.
9. Cover and simmer until internal temperature reaches 160°F (about 5–7 minutes).

Serve

Plate brats smothered in mushroom-pepper lager sauce. Pair with pretzel rolls and a crisp local pilsner for the full Wisconsin experience.

Portabella Mushrooms

Ingredients

• Dried Portabella Mushrooms 2 oz
• Water (hot) 6 cups
• Olive Oil 2 tbs
• Yellow Onion (diced) 4 oz
• Garlic (minced) 2 cloves
• Patty Pan Squash (sliced) 16 oz
• White Wine 1/2 cup
• Heavy Cream 1 cup
• Kosher Salt 1 tsp
• Black Pepper 1/2 tsp

Instructions

Rehydrate Your Mushrooms

1. Place dried mushrooms in a bowl and cover with hot water.
2. Let soak for 15–20 minutes until tender.
3. Strain through fine mesh, reserve liquid.
4. Rough chop mushrooms and set aside.

Build Flavor

5. Heat olive oil in a large sauté pan.
6. Add onion and cook until translucent.
7. Add garlic and chopped mushrooms, sauté 3–4 minutes.
8. Add squash and season with salt and pepper.
9. Cook until squash is just tender.

Deglaze & Simmer

10. Add white wine and reduce by half.
11. Add reserved mushroom liquid and heavy cream.
12. Simmer gently until sauce thickens and coats the squash.

Finish & Adjust

13. Taste and adjust salt and pepper.

Serve

ENJOY!!

Ingredients

• Dried Porcini Mushrooms – 2 oz
• Hot Water – 6 cups
• Olive Oil or Clarified Butter – ? cup
• Onions, small dice – 4 oz
• Garlic, minced – 2 tbsp
• Ginger, minced – 2 tbsp
• Salt – 1 tbsp
• Black Pepper – ½ tsp
• Dry Red Wine – ½ cup
• Flour – ¼ cup
• Worcestershire Sauce – 1 tbsp
• Dijon Mustard (optional) – 1 tbsp

Instructions

Rehydrate Mushrooms

1. Place dried porcini mushrooms in a bowl.
2. Pour hot water over them, enough to fully submerge. Push down with a spoon if needed.
3. Let soak until tender, about 15–20 minutes.
4. Remove mushrooms and reserve the liquid.
5. Roughly chop the rehydrated mushrooms.

Sauté Base Vegetables

6. Heat oil or butter in a saucepan.
7. Add chopped mushrooms, onions, garlic, ginger, salt, and pepper.
8. Sauté until vegetables are caramelized and aromatic.

Deglaze & Thicken

9. Deglaze pan with dry red wine.
10. Simmer 3–5 minutes until reduced and oil separates.
11. Remove pan from heat and stir in flour gently to prevent clumping.

Finish with Umami

12. Slowly pour in reserved mushroom broth, leaving behind sediment at the bottom of the bowl.
13. Add Worcestershire sauce and Dijon mustard, if using.
14. Simmer 3–5 minutes until flavors meld and sauce thickens slightly.
15. Taste and adjust seasoning with salt and pepper.

Serve

Perfect over grilled meats, roasted vegetables, or as a punchy base for a savory tart.

Ingredients

• Dried Blue Oyster Mushrooms – 2 oz
• Hot water – 6 cups
• Light olive oil or clarified butter – ¼ cup
• Shallots, minced – 6 oz
• Garlic, minced – 2 tbsp
• Salt – 1 tbsp
• Black pepper – ½ tsp
• White wine – 1½ cups
• Heavy cream – to taste

Instructions

Rehydrate Your Mushrooms

1. Place dried mushrooms in a bowl.
2. Pour hot water over them, enough to submerge. Push down with a spoon.
3. Let rehydrate until tender, about 15–20 minutes.
4. Remove mushrooms and set aside the liquid.
5. Rough chop the mushrooms.

Build the Base

6. Heat oil in a saucepan.
7. Add mushrooms, shallots, garlic, salt, and pepper.
8. Sauté until lightly caramelized.

Deglaze & Reduce

9. Deglaze the pan with white wine.
10. Add ½ of the reserved mushroom broth.
11. Simmer for 5–10 minutes until liquid reduces and oil becomes prominent.

Finish with Cream

12. Shake the heavy cream container to incorporate its full fat content.
13. Add desired amount of cream to the pan.
14. Reduce for 10–15 minutes to achieve desired thickness, stirring and checking often to avoid burning.
15. Taste and adjust salt and pepper as needed.

Serve

Delicious as a sauce over pasta, vegetables, or proteins!

Pearl Oyster Mushrooms

Ingredients

• Dried Pearl Oyster Mushrooms 1 oz
• Water (hot) 3 cups + extra for soaking
• Olive Oil 2 tbs
• Basmati Rice 1 1/2 cups
• Yellow Onion (diced) 1 small
• Garlic (minced) 3 cloves
• Hatch Chilis (seeded and chopped) 2
• Crushed Tomatoes 1 cup
• Madeira Wine 1/2 cup
• Kosher Salt 1 tsp
• Fresh Basil (chopped) 1/4 cup

Instructions

Rehydrate Your Mushrooms

1. Put dried mushrooms in a bowl and cover with hot water. Push down gently.
2. Let soak for 20 minutes until tender.
3. Strain through fine mesh, reserve liquid.
4. Rough chop mushrooms and set aside.

Toast the Rice

5. Heat olive oil in a medium saucepan.
6. Add rice and stir until lightly golden and aromatic.
7. Remove rice and set aside.

Build Flavor

8. In the same pan, add onion and sauté until translucent.
9. Add garlic and Hatch chilis, cook until fragrant.
10. Add chopped mushrooms and sauté 2–3 minutes.
11. Deglaze with Madeira wine and reduce by half.

Simmer

12. Add crushed tomatoes, reserved mushroom liquid, and salt. Bring to a simmer.
13. Add toasted rice, stir once, cover, and reduce heat.
14. Cook 15–18 minutes until rice is tender and liquid is absorbed.

Finish & Adjust

15. Remove from heat and let sit covered for 5 minutes.
16. Fluff with fork, fold in fresh basil.
17. Adjust salt if needed.

Serve

ENJOY!!

Porcini and Lion's Mane Mushrooms

Ingredients

• Porcini Mushrooms 1/3 oz
• Lion's Mane Mushrooms 2/3 oz
• Water (boiling) 4 cups
• Olive Oil (high temp) 1/2 cup
• Onions (diced) 2 med.
• Tomatoes (diced) 2 large
• Garlic (minced) 1 tbs
• Cumin Seed (crushed) 1/2 tsp
• Chili Powder 1/4 cup
• Salt 1 1/2 tsp
• Pepper 1/3 tsp
• Madera Wine 2 oz
• Black Beans 12 oz
• Cocoa Powder (optional) 2 tsp
• Green Onions (chopped) 1/4 cup

Instructions

Rehydrate Your Mushrooms

1. Start by putting the dried mushrooms in a bowl, add the boiling water on top and push it down and toss gently in the water, let rehydrate for 15 minutes.
2. (Porcini are wild harvested and may have some remaining sand or grit, this will float to the bottom of our broth.)
3. After 15 minutes we're gonna take out our mushrooms from the liquid, being careful to not disturb the bottom of the broth.
4. Put the mushrooms on a cutting board and rough chop them.

Build Flavor

5. In a pan, put oil, and heat till smoking hot. add in your mushrooms and onions, sauté till the onions are transparent.
6. Add in your cumin and chili powder, do not burn!
7. Add in your 1/2 of the Madera wine, and reduce down.
8. Add in your garlic, tomatoes, some of your salt and pepper, a little more oil, and sauté until the tomatoes are soft (3–5 min.).

Integrate Ingredients

9. Add in your beans, crush 20% with the back of a large spoon.
10. Add 50% of your broth from rehydration (decant— pour gently off the top, careful not to disturb the sediment), then simmer for 5 min.

Finish & Adjust

11. Add in your green onions, sauté for less than a minute before serving.
12. Adjust your Salt and Pepper.

Serve

Serve with shredded cheese, sour cream, Pico de Gallo, Tortillas, ETC...
ENJOY!!

Ingredients

• Dried Blue Oyster Mushrooms – 2 oz
• Water, hot – 6 cups
• Olive oil or clarified butter – 2 cups
• Onions – 6 oz
• Red peppers – 6 oz
• Orange pepper – 6 oz
• Yellow pepper – 6 oz
• Zucchini – 6 oz
• Summer Squash – 6 oz
• Garlic, minced – 4 tbsp
• Salt – 1 tbsp
• Black pepper – ½ tsp
• Madeira wine – ½ cup
• Crushed tomato – ½ cup
• Fresh basil, chopped – to taste
• Parmesan/Romano cheese (optional)

Instructions

Rehydrate Your Mushrooms

1. Put dried mushrooms in a bowl.
2. Pour hot water over the top, enough to cover. Push down with a spoon.
3. Let rehydrate until tender, approximately 15–20 minutes.
4. Remove mushrooms from liquid and set broth aside.
5. Rough chop the mushrooms.

Build Flavor

6. Pour oil into a saucepan and heat.
7. Add mushrooms, onions, peppers, zucchini, squash, garlic, salt, and pepper.
8. Stir-fry or sauté to caramelize the vegetables.

Integrate Ingredients

9. Add Madeira wine to deglaze the pan.
10. Add ½ cup of reserved mushroom broth.
11. Sauté 3–5 minutes until squash is tender.

Finish & Adjust

12. Mix in chopped basil right at the end for full flavor.
13. Taste and adjust salt and pepper if needed.
14. Serve hot with grated Parmesan or Romano cheese if desired.

Serve

Valentine, Golden, and Pearl Oyster Mushrooms

Ingredients

• Valentine Oyster 1/3 oz
• Golden Oyster 1/3 oz
• Pearl Oyster 1/3 oz
• Water (boiling) 4 cups
• Olive Oil (high temp) 1/2 cup
• Onions (diced) 3/4 cup
• Garlic (minced) 1 tbs
• Ginger (minced) 1 tsp
• Salt 1 1/2 tsp
• Pepper 1/3 tsp
• Sherry Wine 2 oz
• Soy Sauce or Tamari 1 1/2 oz
• Sesame Oil 1–2 tsp
• Green Onions (chopped) 1/4 cup

Instructions

Rehydrate Your Mushrooms

1. Start by putting the dried mushrooms in a bowl, add the boiling water on top and push it down in the water a little bit, let rehydrate for 15 minutes.
2. After 15 minutes we're gonna take out our mushrooms from the liquid and put them on a cutting board and rough chop them.

Build Flavor

3. In a pan, put oil, and heat till smoking hot. add in your mushrooms and onions, sauté till the onions are transparent.
4. Add in your garlic, ginger, some of your salt and pepper and sauté a few minutes.
5. Add in your 1/2 of the sherry wine, and reduce down.

Integrate Ingredients

6. Add in your rice, and a little more oil and sauté a few minutes more.
7. Add in your remaining sherry, soy sauce, and sesame oil.

Finish & Adjust

8. Add in your green onions, sauté for less than a minute more.
9. Adjust your Salt and Pepper.

Serve

ENJOY!!

Blue & Yellow Oyster Mushrooms

Ingredients

• Blue Oyster Mushrooms (dried) 1/2 oz
• Yellow Oyster Mushrooms (dried) 1/2 oz
• Water (boiling) 4 cups
• Olive Oil (high temp) 1/2 cup
• Onion (diced) 1 cup
• Bell Peppers (any color, diced) 1 cup
• Zucchini (half-moons) 1 cup
• Summer Squash (half-moons) 1 cup
• Garlic (minced) 1 tbsp
• Tomato (chopped) 1 large
• White Wine 2 oz
• Fresh Basil (chopped) 1/4 cup
• Salt 1 1/2 tsp
• Pepper 1/3 tsp

Instructions

Serve

Use as a side, taco filling, or light main over rice or beans. You can garnish with extra basil or a squeeze of lemon if you like.