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Washing Mushrooms

Things To Make With Mushrooms

ITYS LLC embodies inclusion and responsiveness, addressing the demand for fresh, locally grown produce and producing for the communities we serve. Together, we cultivate a future where nourishment and empowerment flourish hand in hand. Our dedication to this cause is unwavering, and our approach is nothing short of innovative.

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01

Oyster Mushroom Stir-Fry

Instructions:

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.

  2. Add the sliced oyster mushrooms and stir-fry for about 3-4 minutes until they begin to brown and release their moisture. Remove from the pan and set aside.

  3. In the same pan, add a bit more oil if needed. Add the sliced bell pepper and onion, and stir-fry for 2-3 minutes until they start to soften.

  4. Add the minced garlic and grated ginger, and stir-fry for another 30 seconds until fragrant.

  5. Return the cooked oyster mushrooms to the pan and mix well with the vegetables.

  6. Pour in the soy sauce and oyster sauce, and toss everything together until well coated. Cook for an additional 1-2 minutes.

  7. Season with salt and pepper to taste.

  8. Serve the stir-fry over cooked rice, and garnish with chopped green onions.

Ingredients:

  • 200g oyster mushrooms, cleaned and sliced

  • 1 bell pepper, thinly sliced

  • 1 small onion, thinly sliced

  • 2 cloves garlic, minced

  • 1-inch piece of ginger, grated

  • 2 tablespoons soy sauce

  • 1 tablespoon oyster sauce

  • 1 tablespoon vegetable oil

  • Salt and pepper to taste

  • Green onions, chopped (for garnish)

  • Cooked rice (for serving)​

02

Oyster Mushroom Risotto

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Ingredients:

  • 1 cup Arborio rice

  • 200g oyster mushrooms, cleaned and sliced

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 4 cups vegetable broth, heated

  • 1/2 cup dry white wine (optional)

  • 1/4 cup grated Parmesan cheese

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • Fresh parsley, chopped (for garnish)

Instructions:

  1. In a large skillet or deep saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

  2. Add the minced garlic and oyster mushrooms, and cook for about 5 minutes until the mushrooms are browned and tender. Remove half of the cooked mushrooms and set them aside for garnish.

  3. Add the Arborio rice to the skillet and stir well to coat with the oil and mushrooms. Cook for 1-2 minutes until the rice is slightly translucent.

  4. If using, pour in the white wine and cook until it's mostly absorbed by the rice.

  5. Begin adding the hot vegetable broth, one ladle at a time, stirring constantly. Allow each addition of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

  6. Stir in the butter, grated Parmesan cheese, and reserved cooked mushrooms. Season with salt and pepper to taste.

  7. Garnish with fresh chopped parsley before serving.

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03

Oyster Mushroom and Spinach Stuffed Portobello Mushrooms:

Instructions:

  1. Preheat the oven to 375°F (190°C).

  2. Place the portobello mushrooms on a baking sheet, gill-side up.

  3. In a large skillet, heat the olive oil over medium heat. Add the chopped oyster mushrooms, onion, and garlic. Cook for about 5-7 minutes until the mushrooms are tender and the onions are translucent.

  4. Add the chopped spinach to the skillet and cook for another 2-3 minutes until wilted.

  5. Remove the skillet from heat and stir in the breadcrumbs and Parmesan cheese. Season with salt and pepper to taste.

  6. Spoon the mixture into the hollowed-out portobello mushrooms, pressing down gently.

  7. Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the stuffing is golden brown.

  8. Serve hot, optionally garnished with additional Parmesan cheese and fresh herbs.

Ingredients:

  • 4 large portobello mushrooms, stems removed

  • 200g oyster mushrooms, chopped

  • 2 cups fresh spinach, chopped

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1/2 cup breadcrumbs

  • 1/2 cup grated Parmesan cheese

  • 2 tablespoons olive oil

  • Salt and pepper to taste

04

Oyster Mushroom & Spinach Quesadillas:

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Ingredients:

  • 200g oyster mushrooms, cleaned and sliced

  • 2 cups fresh spinach, chopped

  • 1 small onion, finely chopped

  • 1 red bell pepper, thinly sliced

  • 1 cup shredded cheese (cheddar, mozzarella, or your choice)

  • 4 large flour tortillas

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • Sour cream and salsa (for serving)

Instructions:

  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sliced oyster mushrooms. Cook for about 5-7 minutes until the mushrooms are tender and slightly browned.

  2. Add the chopped spinach and sliced bell pepper to the skillet. Cook for another 2-3 minutes until the vegetables are wilted.

  3. Season the mixture with salt and pepper to taste.

  4. Place a tortilla in a dry skillet over medium heat. Sprinkle a portion of the shredded cheese on one half of the tortilla.

  5. Spoon a portion of the mushroom and spinach mixture over the cheese.

  6. Fold the tortilla in half, covering the filling, and press down gently with a spatula.

  7. Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.

  8. Remove from the skillet and repeat with the remaining tortillas and filling.

  9. Cut the quesadillas into wedges and serve with sour cream and salsa.

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05

Lion's Mane Mushroom Tacos

Instructions:

  1. Heat the olive oil in a skillet over medium heat. Add the shredded lion's mane mushrooms and sauté for about 5-7 minutes until they start to turn golden brown.

  2. Season the mushrooms with smoked paprika, cumin, salt, and pepper. Continue to cook for another 2-3 minutes, allowing the flavors to meld.

  3. Warm the taco shells or tortillas according to package instructions.

  4. Assemble the tacos by placing a spoonful of the seasoned lion's mane mushrooms onto each shell. Top with avocado slices, salsa, shredded lettuce, and chopped tomatoes.

  5. Optionally, add a dollop of sour cream on top.

  6. Serve with lime wedges for an extra burst of flavor.

Ingredients:

For the mushroom filling:

  • 200g lion's mane mushrooms, shredded

  • 2 tablespoons olive oil

  • 1 teaspoon smoked paprika

  • 1 teaspoon cumin powder

  • Salt and pepper to taste

For assembling:

  • Small taco shells or tortillas

  • Avocado slices

  • Salsa (your choice)

  • Shredded lettuce

  • Chopped tomatoes

  • Sour cream (optional)

  • Lime wedges

06

Lion's Mane Mushroom & Parmesan Roast:

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Ingredients:

  • 200g Lion's Mane mushrooms, whole or sliced

  • 2 tablespoons olive oil

  • 1/4 cup grated Parmesan cheese

  • Salt and pepper to taste

  • Optional: a sprinkle of dried thyme or rosemary

Instructions:

  1. Preheat your oven to 375°F (190°C).

  2. Place the Lion's Mane mushrooms on a baking sheet.

  3. Drizzle olive oil over the mushrooms, making sure they are well coated.

  4. Sprinkle grated Parmesan cheese evenly over the mushrooms.

  5. Season with salt and pepper to taste, and add dried thyme or rosemary if desired.

  6. Roast in the preheated oven for about 15-20 minutes, or until the mushrooms are tender and the cheese is golden and slightly crispy.

  7. Remove from the oven and let them cool slightly before serving.

  8. Serve as a side dish or on top of salads or sandwiches.

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