King and Bacon Kabobs

– 1 Carton of Gruger Family Fungi King Oyster mushrooms

– 12 ounces of bacon, cut into 1-inch pieces

– Salt & Pepper

– 1/4 cup teriyaki sauce

1. Cut mushrooms into 1-inch lengths,

2. Thread mushroom pieces onto metal or wooden
skewers, alternating with 1 to 2 pieces of bacon.

3. Place skewers directly on grill and cook at med-high.

4. Rotate often, sprinkle salt+pepper twice while grilling, after 5 minutes on grill, and after 10 minutes on grill.

5. Skewers are done when fully tender, browned and bacon is crisp, about 15 minutes total.

6. Brush with teriyaki glaze and cook for 30 seconds on each side. repeat until glaze is used up and serve immediately.


15 Minute Mushroom Stroganoff

– 1 tbsp oil

– 1 medium onion, diced

– 4 cloves garlic, minced

– Any ½ lb of Gruger Mushrooms

– 50ml vegetable stock

– 1 tsp smoked paprika & Black pepper

– 3 tbsp sour cream

– 4 tbsp fresh parsley, chopped

1. Heat the oil in a large frying pan, cook the onion, garlic and mushrooms over medium heat for 5-10 minutes. 

2. Add the vegetable stock, smoked paprika, and black pepper to taste.  Cook for a further 5 minutes.

3.  Just before serving, stir in the sour cream and half of the parsley, once heated, top with remaining parsley.

15min Mushroom Stroganoff

Lion’s Mane, Apples & Thyme

– 2 tablespoons salted butter

– 1 tart apple, cored and thinly sliced

– 1 Carton of Gruger Family Fungi Lions Mane Mushrooms

– A good pinch of minced Fresh Thyme

– 1/4 teaspoon ground white pepper

1. Heat the butter in a 12-inch skillet, over medium heat.

2.  Add the apple slices and cook, stirring frequently, until the apples just start to soften.

3. Add the mushrooms, thyme, and white pepper, and cook, stirring occasionally, until the mushrooms are soft.

4. Serve hot or at room temperature

Lions Mane Thyme

Rainy Day Blue Mushroom Soup

– 1 Carton of Gruger Family Fungi Blue Oyster Mushrooms

– 1 onion  

– 2 sticks of celery

– 3 cloves of garlic

– a few sprigs of fresh parsley & fresh thyme

– a splash of olive oil

– 1 liter organic chicken or vegetable stock

– 75 ml heavy cream

1. Heat olive oil in a large saucepan, sauté finely chopped onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, until softened.

2.  Pour in soup stock and bring to a boil over medium heat.  Turn the heat to low and simmer for 15 minutes.

3. Season to taste with salt and pepper, stir with immersion blender until smooth.

4. Pour in the cream, bring back to boiling, then turn off heat.

Blue Oyster Soup
Grated King Oyster

Pulled King Oyster Mushrooms

–  1 Carton of Gruger Family Fungi King Oyster Mushrooms

– 2 cloves of garlic, chopped

– 1 apple sliced thin

– 2 tbsp soy sauce

– 2 tsp paprika

– Cayenne and black pepper to taste

– ½ – ¾ cup of your favourite BBQ sauce

1. Slice Kings into thin strips or grate

2. Sauté Kings on high with oil until starting to brown

3. Turn the heat to medium, add apple & garlic. Saute       until apples soften and most moisture is gone.

4. Add remaining sauces and spices.  Stir until mixture is hot and thick.  Serve on buns with dressings or as is.

Grated King Oyster