3 Ways to Add the Magic of Mushrooms to Your Diet

Food & Drink Health & Wellness
By: Mike Dunn | Kristina Guerrero Posted: 4:41 PM, Oct 5, 2021 Updated: 5:14 PM, Oct 5, 2021

You’ve probably had button mushrooms on pizza or in a salad — but look deeper in the produce aisle and you’ll find some fabulous fungi that offer more than just flavor! Jaden Rae of SteamyKitchen.com shares three mushroom-based recipes and their benefits.

1. Lion’s Mane Crab Cakes


6 ounces fresh lion’s mane mushrooms
12 Ritz crackers (½ sleeve)
1 egg, beaten
⅓ cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon Old Bay Seasoning
1 tablespoon minced fresh parsley (or 1 tsp dried parsley flakes)
1 teaspoon liquid aminos (like Bragg’s) or soy sauce
Few dashes of hot sauce (like Tabasco)
2 tablespoons cooking oil
4 lemon wedges
Tartar Sauce (optional)


Remoulade Sauce Recipe
1/2 cup mayonnaise
2 teaspoons dijon mustard
2 tablespoons minced sweet gherkins, pickles or sweet relish
1 teaspoon pickle juice (or lemon juice)
1-2 teaspoons Cajun or Creole seasoning (or your favorite dried herb seasoning)
½ teaspoon minced fresh garlic (or generous pinch of garlic powder)



1. With your fingers, shred the lion’s mane mushrooms to resemble crabmeat, and add to a
large bowl. To the bowl, add crushed Ritz crackers (I just use my hands to crumble.) Add
the egg, mayonnaise, dijon mustard, Old Bay, parsley, liquid aminos and hot sauce. Mix
thoroughly. Divide the mixture into four and use your hands to form patties.

2. To make the Remoulade Sauce, in a medium sized bowl, combine all ingredients.

3. Heat a nonstick skillet over medium-high heat and drizzle in the cooking oil. When oil is
shimmering, carefully add the patties. Cook and flip periodically, until both sides are
browned and crispy, about 8 minutes total.

4. Serve with lemon wedges and Remoulade Sauce.

2. Chestnut Mushrooms Omelette


3 eggs
1 ½ tablespoons creme fraiche
4 ounces chestnut mushrooms, cleaned and trimmed
2 tablespoons water
1 1/2 tablespoons butter
Generous seasoning of salt
Freshly ground pepper
2 tablespoons minced fresh parsley
¼ cup shredded cheese of your choice
Drizzle of your favorite creamy hot sauce (optional)



1. In a bowl, beat the eggs with the creme fraiche.

2. Heat a non-stick skillet over medium-high heat. When hot, add the mushrooms
and the water. Cook the mushrooms in the water for 1-2 minutes, until just
starting to wilt, but not completely softened. Chestnut mushrooms will take 2
minutes, thinner, more delicate mushrooms will only take 1 minute. Do not
overcook the mushrooms.

3. Add in the butter, and saute the mushrooms until just tender. Turn the heat to
medium. Add in the egg/creme fraiche mixture. Use a spatula to gently scramble
the eggs. The eggs should cook slowly to retain its silky, light texture. Cook until
just set. Sprinkle with shredded cheese. Season with salt, pepper and fresh
parsley. Drizzle with hot sauce, if desired.

3. Chaga Tea

Grind up a chaga mushroom in a mortar and pestle, put the grounds in a
reusable fabric tea bag and steep in hot water. You can also add Chaga to coffee since it has a
coffee-like flavor.