Cook like the restaurants do.

Ingredients

• 200g Lionsmane mushrooms, shredded by hand
• 1/2 cup panko breadcrumbs
• 1 egg, lightly beaten
• 1 tbsp dijon mustard
• 2 tbsp finely chopped parsley & chives
• Butter or oil for pan-frying
• Lemon aioli, to serve

Method

1. 1Sauté the shredded lion's mane in a dry pan over medium heat for 4–5 minutes to release moisture, then transfer to a bowl to cool.
2. 2Fold in panko, egg, dijon, and herbs. Season with salt and pepper. Let the mixture rest 5 minutes so the panko hydrates.
3. 3Form into 4 patties about 1 cm thick.
4. 4Heat butter in a non-stick pan over medium-high. Pan-fry the cakes 3–4 minutes per side until deeply golden and crisp.
5. 5Plate with lemon aioli and a wedge of lemon.

Ingredients

• 1 whole Lionsmane cluster (about 200g)
• 2 tbsp butter
• 2 garlic cloves, smashed
• 3 sprigs fresh thyme
• Flaky salt & pepper

Method

1. 1Heat a heavy skillet over medium-high with a drizzle of oil. Add the whole cluster and place a second heavy pan on top to press it flat.
2. 2Sear pressed for 4 minutes, until the underside is deeply caramelized. Flip, press again, and cook another 3 minutes.
3. 3Remove the top pan. Add butter, garlic, and thyme. Tilt the pan and baste the steak with the foaming butter for 1 minute.
4. 4Finish with flaky salt and cracked pepper. Slice and serve immediately.

Ingredients

• 200g King Oyster mushrooms
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tbsp soy sauce
• 1 tsp coarsely cracked black pepper
• Chopped chives, to finish

Method

1. 1Slice the stems into 2 cm thick rounds. Score each face in a fine crosshatch — this helps them sear and soak up sauce.
2. 2Heat olive oil in a skillet over medium-high until just smoking. Lay rounds in flat and don't move them for 3 minutes.
3. 3Flip, sear another 3 minutes until both sides are deeply browned.
4. 4Lower the heat. Add butter and soy. Swirl to coat, basting the medallions in the glaze for 30 seconds.
5. 5Finish with cracked pepper and chives.

Ingredients

• 200g King Oyster mushrooms
• 2 tbsp butter
• 1 cup fresh or frozen corn
• 1/4 cup cream
• 1 tbsp butter (for browning)
• Salt, pepper, micro herbs to garnish

Method

1. 1Blend corn and cream until silky smooth. Pass through a sieve, season with salt, and warm gently.
2. 2Cut stems into 2.5 cm rounds and score the tops in a shallow crosshatch.
3. 3Sear in butter over medium-high heat, 3 minutes per side, until both faces are mahogany brown.
4. 4Add the extra tbsp of butter to the pan and let it foam and brown to a nutty aroma, about 1 minute.
5. 5Spoon corn purée onto warm plates, arrange scallops, drizzle with brown butter, and finish with micro herbs.

Ingredients

• 300g Shiitake mushrooms, stems trimmed
• 3 tbsp butter, melted
• 1 tbsp white miso paste
• 1 tsp soy sauce
• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds

Method

1. 1Preheat the oven to 425°F (220°C).
2. 2Whisk melted butter, miso, and soy in a bowl until smooth. Toss the shiitake caps to coat thoroughly.
3. 3Spread cap-down on a parchment-lined sheet pan in a single layer.
4. 4Roast 12–15 minutes, until the edges crisp and the caps are deeply glazed.
5. 5Pile onto a plate and finish with scallions and toasted sesame seeds.

Ingredients

• 200g Shiitake mushrooms, sliced
• 1 thumb fresh ginger, sliced
• 3 garlic cloves, smashed
• 4 cups water or light vegetable stock
• 2 tbsp soy sauce
• 1 tbsp mirin
• Cooked noodles or greens, to serve
• Sliced scallions, to finish

Method

1. 1In a pot, lightly toast the ginger and garlic in a splash of oil over medium heat for 1 minute until fragrant.
2. 2Add the shiitake and cook 3 minutes until they begin to soften.
3. 3Pour in water or stock, soy, and mirin. Bring to a gentle simmer.
4. 4Simmer uncovered for 20 minutes to concentrate the flavor. Taste and adjust seasoning.
5. 5Ladle over noodles or greens in warm bowls. Finish with scallions.