Recipes

Green Chili with Lion’s Mane Mushrooms  

Ingredients

  • Lion’s Mane Mushrooms (dried) 1 oz
  • Water (boiling) 4 cups
  • Olive Oil (high temp) 1/2 cup
  • Onion (diced) 1 cup
  • Fire-Roasted Hatch Chiles (peeled, chopped) 3 medium
  • Poblano Peppers (chopped) 2 medium
  • Garlic (minced) 1 tbsp
  • Habanero (minced) 1 small (optional, for heat)
  • Chili Powder 1/4 cup
  • Cumin Seed (crushed) 1 tsp
  • Crushed Tomato 1 cup
  • White Wine 2 oz
  • Cornstarch Slurry (light solution) 1 tbsp
  • Green Onion (chopped) 1/4 cup
  • Salt 1 1/2 tsp
  • Pepper 1/3 tsp
  • Cherries (minced) 1 tbsp (optional—for balance)

Instructions

Rehydrate the Mushrooms

  1. Place Lion’s Mane in a bowl.
  2. Pour boiling water over and let soak for 15 minutes.
  3. Lift mushrooms out gently and rough chop. Set aside.

Build the Base

  1. In a wide pan, heat olive oil until smoking hot.
  2. Add chopped mushrooms and onions. Sauté until onions are transparent.
  3. Add Hatch chiles, and habanero (if using). Sauté for 3 minutes until peppers soften.

Spice & Simmer

  1. Add garlic, chili powder, and crushed cumin seed. Stir gently to bloom the spices—don’t scorch.
  2. Pour in 1½ to 2 cups reserved Lion’s Mane mushroom broth from rehydration. (Rich in umami, this broth is your secret depth-builder.)
  3. Add crushed tomatoes.
  4. Bring to a gentle boil, then reduce heat.
  5. Make light cornstarch slurry, temper some hot mixture into cornstarch, then add into chili, and incorporate quickly .
  6. Simmer for 3–5 minutes until the chili thickens with a silky texture.

Finish & Adjust

  1. Add green onions, salt, pepper, and cherries (if using).
  2. Sauté less than a minute. Taste and adjust seasoning.

Serve

Use as a main dish over rice or beans, stuff into tortillas, or pair with sour cream and cheese. Great for lunch service or next-day reheat.