Support your digestive system with a recipe our Apple-A-Day Microbiome Smoothie! We combine classic ingredients such as apples, peanut butter and cinnamon with Host Defense® Microbiome powder to make this mouth-watering, tummy-loving smoothie.* Our Microbiome powder is a blend of organic mushroom mycelium, herbs, and shelf-stable probiotics that soothes the intestinal tissue, supports a balanced immune response, and encourages a strong presence of probiotic microflora.*  Turkey Tail supports beneficial microflora in the digestive and gastrointestinal ecosystem, and Marshmallow Root and Bu ..read more

From Delicia Ambrosino. WHERE'S THE BEEF? Oddly enough, the Portebello mushroom has a flavor reminiscent of beef. Therefore I use it for many different dishes where I may want to cut down on the usage of beef or eliminate it all together. Take for example the following: Portebello Burger--A nice thick slice of schroom pan fried or grilled and topped with all the fixin's on a grilled roll. Spaghetti sauce--here I use a large package of Portebellos chopped but not too finely as they will shrink some. I use only 1/4 pound ground beef and 1/4 pound hot sausage cause I'm a carnivore. Use more schro ..read more

From George Egger. Cultivated oyster mushrooms usually get picked at just the right size, but wild ones sometimes not. So here's what I do on those occasions when I find a few hand-sized (or larger) caps (assuming that the bugs haven't found them yet!): Cut out the tough base of the stems. Lay the caps (gill side up) on a buttered baking sheet. Top each with a thin slice of ham. Top that with a generous amount of grated cheddar or jack cheese. Sprinkle liberally with seasoned breadcrumbs. Drizzle with olive oil. Bake until the cheese melts and is slightly browned on top. Serve them still sizzl ..read more

From Maria. 8 oz. baby portabellas washed and thin sliced 1 small onion diced 4 tblspns. (+1 tblspn. if needed) butter or margarine 2 tblspns. fresh chopped parsley 2 tblspns. flour 2 tblspns. water salt and pepper to taste Melt butter in large saucepan. Sautee onions till translucent. Add mushrooms and parsley to pan with sautéed onions. Simmer until mushrooms are soft. While mushrooms are done and still simmering, mix flour and water together until smooth. Add mixture to pan with mushrooms. Keep stirring until the mushroom mixture becomes lightly thickened. Salt and pepper to ..read more

From Loni, FP Customer Service Representative. I have only been lucky enough to make this a few times in my life, mostly due to the rarity of Sparassis crispa, aka the Cauliflower mushroom. This mushroom has a unique firmness reminiscent of noodles and can be soaked and rinsed to clean. I like to then cut into Cauliflower like chunks. This recipe is a fairly simple one and for best results should be slow cooked overnight. 2-4 lbs fresh Cauliflower mushrooms 16 oz kimchi ½ cup peas 20 oz can crushed pineapple 32 oz chicken or vegetable broth 1 egg, well beaten Chili paste, bl ..read more

From Chris of Virginia. Mix well 3 tbsp. of Sesame oil with 2 tbsp. of soy sauce. Use a basting brush to paint the mixture into the gills of Shiitake mushrooms. Bake at 350 until tender (about 20 minutes). Have a favorite mushroom recipe? Share it here ..read more

From Loni, FP Customer Service Representative. Oyster mushrooms are common and abundant in nature as well as here at the FP farm. One creative way to use Oysters and other mushrooms is by crisping them up in the oven. You can store them easily in a jar and use them on salads, soups, potatoes, eggs, pizza, sandwiches, pasta or just eat them solo. I personally love Dill, but many other herbs can be used to flavor your chips. 2 cups fresh de-stemmed silver dollar sized Oyster mushrooms (Pearl, Pink or Blue) 1¼ Tbsp. extra virgin olive oil Dill, minced onion, garlic (all can be dried or ..read more

From Katrina, FP Customer Service Representative. Approximately 1 dozen corn tortillas (how many you need depends on how thick you stuff them) ⅔ lb of any organic ground meat (beef, turkey or 2 cups of nuts such as walnuts soaked in water overnight and drained, then ground in Cuisinart or blender to a “ground meat” consistency) ⅔ cup mushrooms (Shiitake and Maitake have been used so far with great success!) ½ cup onion, white or yellow 2 tbsp of cumin powder 1 medium or large sized can of enchilada sauce 8 cloves garlic 2 tsp sea salt 1–3 tbsp of red chili powder (season to your taste) Stir ..read more

From Loni, FP Customer Service Representative. Like our ancestors, I find drying to be the best method for preserving mushrooms. However, I find that cooking them before drying makes for a delicious quick snack. Thinly slice Chanterelles and marinate over night in your favorite teriyaki or BBQ sauce. Slowly cook the marinated Chanterelles on medium-low in a large skillet for around 45 minutes, adding more marinade as the fungal waters evaporate. Once they are thoroughly cooked put them in the dehydrator over night and add things like black pepper, sesame seeds, ginger, green onions or chili fl ..read more

From Katie, General Manger, Life Box™ / Planted Planet Productions. 12 eggs, well beaten 9 slices white or wheat* bread, crusts removed, cut into ½" squares 6 tbsp butter (4 tbsp cut into cubes, and 2 reserved for cooking mushrooms) 3 cups milk 6 scallions 1 cup chopped spinach ¼ cup chopped green pepper 2 tbsp chopped pimento 1 clove garlic, chopped 1 lb fresh maitake or shiitake, chopped 2 cups (8 oz) shredded cheddar cheese 1 tsp salt ¼ tsp pepper Sauté garlic and maitake in 2 tbsp butter. Cook until soft and just golden brown. Combine all ingredients in a large bowl and blend well ..read more