Wild & Cultivated Mushroom Recipes

Puffball Mushroom soup

By Kristin Bickell, Local Food Manitoulin


Prep Time: 10 min


Cooking Time: 60 min



  • 10 cups of puffball mushroom, chopped into bite size pieces (oyster mushrooms are also delicious in this recipe)

  • 2 medium onions, chopped
  • 2 T butter, 2 T grapeseed oil
  • 9 cups chicken broth
  • 1.5 tsp fresh or dried thyme leaves
  • 4 large garlic cloves, minced
  • 3 T flour
  • 3 T butter
  • 1 cup half n half cream or coconut cream
  • Seasoned with salt and pepper


  1. On medium-high heat, saute onion in butter and oil until translucent, add minced garlic and continue to cook for 1-2 min.
  2. Add mushroom and cook until softened (chopped puffball or torn oyster to bite sized pieces).
  3. Add thyme towards end of cooking mushroom.
  4. Add chicken broth and bring to boil.
  5. While warming up broth use a separate pot to melt butter and whisk in flour, then add cream and whisk until smooth.
  6. Combine, cover, and simmer for 30 mins.


Simple Fried Mushrooms

By Shane O'Donnell, Heartwood Mushrooms


Prep Time: 5 min


Cooking Time: 10 min



  • Mushroom of choice (this works exceptionally well with morel, oyster, lion's mane, shaggy mane and chicken of the woods)

  • Butter, coconut oil, or other high-heat oil
  • Salt (optional)






  1. Chop or tear mushroom in strips.
  2. Heat a frying pan on high heat
  3. Toss in the mushrooms. Give them a flip & stir every 20-30 seconds until they have sweat a bit, reduced in size and are becoming browned on the outside. This usually takes about 3-8 minutes, just keep an eye on it.
  4. Add your butter, coconut oil or other high-heat oil. Great time to add a pinch of salt.
  5. Fry and toss for 1-2 minutes, until the outside becomes a nice brown and crisps a little.
  6. Serve in a bowl as a side dish, put it on burgers, garnish a soup or, if you are like me, eat it straight out of the pan!



By Heartwood Mushrooms

Total Time: 45 minutes


Serves: 6



  • 1lb oyster mushrooms
  • 3 medium onions, red or white
  • 2 cans full fat coconut milk
  • 1 tbsp high heat cooking oil (canola, grapeseed, avocado)
  • 4 garlic cloves
  • 3 tbsp stock powder
  • 2 bay leaves
  • 1 tbsp thyme
  • 1/2 tsp coriander
  • 1 tsp soy sauce
  • 1 tsp balsamic vinegar
  • 1 cup water (for consistency)
  • salt and pepper to taste


  1. Heat a large soup pot on medium/high until shiny and you can feel the heat (if it's smoking you've gone too far)
  2. Toss in your shredded mushrooms, and sauteé for ~5 mins until reduced in size and starting to get some color. Don't be afraid to add a bit more oil if they start to stick.
  3. Reduce heat to medium, add in diced onions and sauteé for an additional 5 mins, until onions are translucent
  4. Add in diced garlic and bay leaves, 2 more minutes
  5. Add in thyme, coriander and stock powder, stir in a give about 30 seconds
  6. Pour in your coconut milk, soy sauce and water, bring to a very gently simmer for ~10 mins to let the flavours get to know each other.
  7. Take off the heat, take out your bay leaves and blend some or all of your soup. My preference is full creamy, but you can reserve half or 2/3rds if you prefer something chunky.