Cooking Quick Tips

• 4 tablespoons extra virgin olive oil
• 4 tablespoons butter
• 2 pounds mushrooms, cleaned, roughly chopped 
• 1 tablespoon miso paste
• 3/4 cup chopped onions
• 3 cloves chopped garlic
• 1 teaspoon kosher salt
• 1 sprig fresh tarragon
• 2 bay leaves
• 4 cups of favorite stock
• 1/2 cup (120 ml) full fat Greek yogurt
• 1/2 teaspoon freshly ground black pepper (more or less to taste)

1. Put about 1.5 pounds of mushrooms, onions, garlic, salt, tarragon, bay leaves, stock, and olive oil into slow cooker on low for 8 hours
2. Remove tarragon and bay leaves, then blend contents of slow cooker in blender or using immersion blender
3. Sautee remaining .5 pounds of mushrooms on medium heat with 2 tablespoons of butter until golden brown
4. Slurry miso paste in a small bowl with 2 tablespoons warm water - break up chunks
5. Add sauteed mushrooms, miso slurry, remaining butter, Greek yogurt, and black pepper to crockpot and stir thoroughly 
6. Adjust thickness of soup by adding more stock/water or reducing on high with lid off

•  2-½ cups hand-shredded Lion's Mane mushrooms (~½ lb)
• 1/2 cup + 2 tbsp Panko breadcrumbs
• 1/2 cup vegan Mayo
• 1 tbsp Old Bay
• 1/2 jalapeño pepper, seeded and minced
• 2 tbsp fresh dill, minced

1. Place the shredded Lion’s Mane mushrooms in a large mixing bowl. Add the panko breadcrumbs, vegan mayo, Old Bay seasoning, chopped jalapeño peppers, and dill. Stir everything together until well combined.
2. Stovetop Option: Heat 1 cup of avocado or olive oil in a large skillet over medium-high heat. Once the oil is hot (test by adding a small bit of the batter), carefully add 3-4 crab cakes to the skillet. Cook each side for about 5 minutes, or until golden brown and crispy. Repeat the process with the remaining batter.
   Air Fryer Option: Preheat the air fryer to 375°F (190°C). Lightly spray the basket with oil. Arrange the crab cakes in a single layer and cook for 10-12 minutes, flipping halfway through, until golden brown and crispy.
3. Once cooked, transfer the crab cakes to a plate lined with two paper towels to absorb excess oil. Serve with your favorite dipping sauces. 

For the Oyster Mushrooms:

• 2 cups oyster mushrooms (~½ lb roughly chopped or pulled apart))
• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 1 tsp each of chili powder, cumin, smoked paprika
• Juice of 1 lime

For the Avocado Crema:

• 1 avocado
• 1/4 cup vegan sour cream (or plain Greek yogurt for a non-vegan option)
• 1 tablespoon lime juice
• 1 tablespoon chopped cilantro
• 1 clove garlic

For the Tacos:

• 8 small corn tortillas (or flour tortillas)
• Optional toppings: diced red onion, salsa, sliced jalapeños, shredded lettuce, or shredded cabbage, lime wedges, cilantro, roasted corn

1. Prepare avocado crema by combining all crema ingredients n a food processor or blender until creamy
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the minced garlic and sauté for about 1 minute, until fragrant.
4. Add the chopped oyster mushrooms to the skillet and sauté for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and slightly crispy on the edges.
5. Sprinkle remaining mushroom ingredients over mushrooms and mix thoroughly.. Remove from heat.
6. Warm tortillas in a hot pan for 45 seconds on each side
7. Assemble tacos with a few spoonfuls of mushroom mix, a drizzle of avocado crema, and whatever optional toppings you desire