Burger topping or mix-in
1. Chop up some peppers, onions and mushrooms. Any other veggie could work here too.
2. Lay them on a piece of foil, and cook them on the grill. We have a top grate to our grill for things that don't want to be in the flame and we use that. You could also just use the cooler side. The idea is to give it a slower roasting to soften and cook. 
This makes a great topping for burgers, or any meat or fish. Throw it onto a salad, in tacos, over toast, in rice or a pasta dish. Pretty much anywhere!

 Seasoned Mushroom Fillets or Patties
1. Slice a Lion's Mane mushroom, King Oyster or Black Pearl Oyster into fillets or patties. One of us liked them cut into 1/2" thick slices, for a nice meaty bite. Both of us enjoyed the thinner 1/4" slices. You just stack a few on top of each other. Thinner slices will also cook a bit faster.
2. Spray or drizzle some olive oil, or your oil/fat of choice on both sides.
​3. Sprinkle a seasoning of your choice on both sides.
       Some ideas: Blackened seasoning blend
                                 Bada Bing Bada Shroom Sprinkle
                                 Rise 'n Shine Sprinkle
                                 simple salt and pepper, garlic,
                                 or any other herb
4. Lay the slices on the grill and grill for about 8 minutes, depending on the thickness and your grill.
Serve them in a sandwich in place of meat, or along with other sides like potato salad, rice and grilled veggies, or corn on the cob.
Pictured is a blackened lion's mane over escarole and lettuce with a mayonnaise dressing (though I forget what kind), and garnished with violet flowers.

Marinated Grilled Oysters (or any other style of  mushroom)
1. Make a marinade, or pull a vinaigrette dressing or marinade from the fridge or cupboard. To make the one we used, whisk together 1/4 cup apple cider vinegar, 1/2 cup olive oil, 3T water, and 1 1/2 t Bada Bing Bada Shroom Sprinkle. A sesame soy ginger vinaigrette was also a delicious choice.
2. Cut just the very end off the mushroom cluster, maintaining the clusteriness, or if using lion's mane, or larger mushroom, slice as in the previous recipe. 
3. Place the mushrooms in a bowl or baking dish and pour some of the marinade over the top and try to coat as much of the mushroom as you can by turning and rubbing them around a bit. You could use a plastic bag too. 
4. Let marinate for at least a few minutes. Mushrooms soak up liquid pretty quick. We let it sit for an hour or two as we had a cocktail and enjoyed the back yard.
5. Toss them on the grill. It will flare up a bit, but that's where the good char comes from! Cook them for about 8 minutes flipping and turning as needed.
6. Remove from the grill and let sit a few minutes before slicing or chopping. 
We've used these in a sandwich, alongside pierogies (one of those nights when you look and that's about all you have in the fridge), in tacos and on salad. It's like eating a tender steak!
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Tips
If the lion’s mane is still quite wet, you can squeeze some water out, but this gets messy. Be careful not to brown the lion’s mane, as you want it to have the feel of crab. Roasting is another option, I tend to overdo it with roasting, so I prefer the stovetop.

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Dressing Ideas
A simple tartar sauce always works.
Sometimes I mix sour cream and mayonnaise (both or one or the other) with a bit of sriracha to make it as spicy as you want.
My newest experiment was ½ buttermilk, ½ mayonnaise and a teaspoon or so of Rise n Shine Sprinkle
An avocado/ goddess dressing might work too.

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2. While mushrooms are roasting, toast up pine nuts.
KEEP AN EYE ON THEM!!!
They go from not done to burnt in seconds!
We placed them in our toaster under the toast setting for 3-5 minutes. Our toaster is old and weak, so keep watch!
Shake them up periodically, since the outside nuts will toast up first.
Put them aside.

1. Place a Dutch Oven over med-hi heat.
Add mushrooms and 1-2T of the broth or soup stock.
The mushrooms will begin to shed their moisture, and when it's evaporated (about 3 minutes), add your oil or butter of choice and continue to sautee mushrooms for another 3 minutes. 
This trick allows for the mushrooms to release their moisture while preventing them from sticking to the pan. It eliminates the need to keep adding oil as they absorb it so aggressively!

2. Add the chopped onions, celery, carrots, pepper and potatoes and sautee another 3 minutes or so.
​3. Add garlic and stir another 1 minute or so until fragrant.
4. Lower heat and add tomato and soup stock.
5. Add thyme sprigs and bay leaf. We also threw in some astragalus root sticks for an immune booster.
6. Bring to a boil
7. Lower to a simmer, cover and simmer 30 minutes or so, or until potatoes are cooked through.

I took a picture with the clock in it, so I'd remember what time it started and have a good idea how long it simmered. I failed to capture a picture of the finished pot. I'll work on this. It's so much better to cook with a glass of wine or a cocktail and with a friend. Things get away sometimes.

Add salt and pepper if needed. Ours didn't need much since the soup stock we used has soy sauce and spices already added. If you can't get some of our stock, you might want to add hot pepper flakes as well. Keep in mind the potatoes really mellow things out.
Garnish with some fresh chopped parsley if you're not one of those people who don't like parsley. 

This recipe served 2 very hungry people with a grilled cheese on the side, and 2 servings to 1 more person who decided not to share with person number 4 because it was so good!