A healthy side dish great to prepare with assorted vegetables from your summer garden harvest! Ingredients 1 pint oyster mushrooms 1 medium zucchini 1 medium yellow squash 1 medium broccoli head 2 large carrots 6 cloves garlic 3 tablespoons balsamic vinegar 2 tablespoons olive oil 2 tablespoons fresh rosemary 2 tablespoons fresh thyme 1/2 teaspoon salt 1/4 teaspoon pepper Steps Preheat an oven to 400°F and line a baking sheet with parchment paper. Roughly chop the mushrooms a

An easy, vegetarian meal that can be made in under 30 minutes! Ingredients 2 pints oyster mushrooms 1 bell pepper 1 sweet onion 2 tablespoons olive oil 2 tablespoons taco seasoning 1/4 cup sour cream 1/4 cup salsa verde 1/2 lime 9 corn tortillas Toppings Pickled onions Cilantro Lime Wedges Sour Cream Steps Preheat the oven to 425°F and line 2 baking sheets with parchment paper. Use your hands to shred the mushrooms and add them to a baking sheet with 1 tablespoon of the oil a

A savory pastry stuffed with mushrooms and cheese, great for breakfast or dinner! Ingredients 2 sheets (1 pack) puff pastry 2 tablespoons butter 2 pints blue oyster mushrooms 4 cloves garlic 1 shallot 1/2 teaspoon salt 2 teaspoons fresh thyme 2 teaspoons fresh rosemary 1 ½ tablespoons balsamic vinegar 1 cup gorgonzola cheese* 1 egg Optional garnish: Flaky salt, pepper, cheese, herbs, balsamic glaze Steps Preheat the oven to 400F and line 2 large baking sheets with parchment p

An easy, protein-rich dinner that can be made in under 30 minutes! Ingredients 3 tablespoons high smoke point oil 1 block tofu 1 pint blue oyster mushrooms ½ pound stir fry vegetable 3 tablespoons minced garlic 3 tablespoon minced ginger 2-3 Thai chilis 6 tablespoons soy sauce 1 teaspoon rice vinegar ¼ cup honey 3 tablespoons corn starch Salt and pepper, to taste Steps Before cooking, press tofu for up to an hour to remove moisture and allow for better frying. Heat a tablespo

Though the Boston Mycology team has worked hard to craft a variety of recipes using a range of cuisines and cooking techniques, often the best inspiration comes from long-lost practices that dwindled in popularity due to extenuating circumstances. A more famous examples from history is garum, a fermented fish sauce popular in Roman, Carthaginian, and even Phoenician cuisines that fall out of fashion in the traditional sense but has seen revivals on a similarly global scale in