Lion's Mane Karaage (Recipe 1 of 11)
Ingredients
- Lion's Mane mushroom
- Chile Salt
- Miso
- Mayo
Instructions
- Prepare Lion's Mane: Cut the Lion's Mane mushroom into bite-sized pieces.
- Fry the Mushroom: Fry the Lion's Mane until golden and crispy.
- Season: Sprinkle with chile salt.
- Serve: Serve with miso mayo.
Smoked Salmon Tartlet (Recipe 2 of 11)
Ingredients
- Smoked Salmon
- Caper Cream Cheese
- Dill
Instructions
- Prepare the Base: Use a tartlet shell or create a base from bread or crackers.
- Mix Cream Cheese: Combine cream cheese with capers.
- Assemble Tartlet: Spread the caper cream cheese mixture onto the base.
- Add Salmon: Top with smoked salmon.
- Garnish: Sprinkle with fresh dill.
Slow Roast Portobello Shawarma (Recipe 3 of 11)
Ingredients
- Portobello Mushrooms
- Harissa
- Tzatziki
- Tomato Salad
Instructions
- Roast Portobello Mushrooms: Slow roast portobello mushrooms until tender.
- Slice Mushrooms: Slice the roasted portobello mushrooms thinly.
- Assemble Shawarma: Serve the sliced mushrooms in a wrap or pita bread.
- Add Toppings: Top with harissa, tzatziki, and tomato salad.
Black Pearl Sashimi (Recipe 4 of 11)
Ingredients
- Black Pearl Mushrooms
- White Soy Sauce
- Yuzu
- Shallot
Instructions
- Prepare Mushrooms: Thinly slice Black Pearl mushrooms.
- Make Sauce: Combine white soy sauce, yuzu juice, and finely chopped shallot.
- Assemble Sashimi: Arrange the sliced mushrooms on a plate.
- Drizzle Sauce: Drizzle the sauce over the mushrooms.
- Serve: Serve immediately.
King Oyster Scallop in Bacon (Recipe 5 of 11)
Ingredients
- King Oyster Mushrooms
- MyBacon (or other vegan bacon)
- Agave
- Whole Grain Mustard
Instructions
- Prepare King Oyster Mushrooms: Slice king oyster mushrooms into scallop-like shapes. Score the top to resemble a scallop.
- Prepare Bacon: Cook the MyBacon (or vegan bacon) until crispy.
- Sear Mushrooms: Sear the mushroom scallops in a pan until golden brown and tender.
- Glaze: Brush the mushroom scallops with a mixture of agave and whole grain mustard during the last minute of cooking.
- Assemble: Serve the glazed mushroom scallops topped with crumbled bacon.
Wild Mushroom Dumplings (Recipe 6 of 11)
Ingredients
- Wild Mushrooms
- Shallot Butter Broth
- Crème Fraiche
- Mala Sauce
Instructions
- Prepare Dumpling Filling: Sauté wild mushrooms and finely dice. Season to taste.
- Assemble Dumplings: Fill dumpling wrappers with the mushroom mixture and seal.
- Cook Dumplings: Cook the dumplings in a shallot butter broth until tender.
- Serve: Serve the dumplings in the broth, topped with crème fraiche and a drizzle of mala sauce.
Nana’s Chicken’ & Rice Soup (Mushroom Version) (Recipe 7 of 11)
Ingredients
- King Oyster Shreds (or other mushroom shreds)
- Split Rice
- Parmesan (vegan optional)
- Broth (chicken or vegetable)
Instructions
- Prepare Rice: Cook split rice according to package directions.
- Sauté Mushrooms: Sauté king oyster shreds (or other mushroom shreds) until tender.
- Combine Ingredients: In a pot, combine cooked rice, sautéed mushrooms, and broth.
- Simmer: Simmer until flavors meld.
- Serve: Serve hot, topped with vegan parmesan (optional).
BBQ Mushroom Plate (Burnt Ends) (Recipe 8 of 11)
Ingredients
- Mushrooms (suitable for burnt ends, such as king oyster or maitake)
- BBQ Sauce
- Pickles
- Onion
- White Bread
Instructions
- Prepare Mushrooms: Cut mushrooms into cubes for burnt ends.
- Smoke or Bake: Smoke or bake the mushroom cubes until tender.
- Sauce: Toss with warm BBQ sauce.
- Serve: Serve with pickles, onion, and white bread.
Wicked Fried Chicken (WFC) - Mushroom Version (Recipe 9 of 11)
Ingredients
- Mushrooms (clusters, such as oyster mushrooms)
- Slaw
- Mashed Potatoes
- Gravy (vegan)
Instructions
- Prepare Mushrooms: Break oyster mushrooms (or similar) into clusters.
- Batter and Fry: Batter and fry the mushroom clusters until golden brown and crispy.
- Serve: Serve with slaw, mashed potatoes, and vegan gravy.
Lion's Mane Steak & Potatoes (Recipe 10 of 11)
Ingredients
- Lion's Mane Mushroom
- Peppercorns
- Garlic Herb Butter (vegan)
- Potato Pave
Instructions
- Prepare Lion's Mane: Cut Lion's Mane into steak-like portions.
- Sear Mushroom: Sear the mushroom steaks in a pan with peppercorns until browned.
- Add Butter: Add garlic herb butter during the last few minutes of cooking.
- Serve: Serve with potato pave.
Chocolate and Berries Dessert (Recipe 11 of 11)
Ingredients
- Berry Mousse
- Salted Chocolate
- Wicked Ice Cream (vegan)
Instructions
- Assemble Dessert: Layer berry mousse, salted chocolate pieces, and scoops of Wicked ice cream.
- Serve: Serve chilled.
Video Description
Get ready for an exciting adventure as we take you behind the scenes of an extraordinary 11-course Chef's Table Tasting Menu Dinner held at the Wicked Kitchen Event Space in Austin, Texas. This exclusive event brought together local Mushroom Growers, CEOs, media personalities, and even the founders of Hot Luck Fest. Our mission for the evening? To showcase the incredible versatility of mushrooms as the star and leading role, proving that they deserve the spotlight in any meal, be it at a restaurant or at home in your very own dining table.
As lifelong chefs and brothers who have dedicated ourselves to the culinary arts, and mastered the art of plant based cooking. We made the conscious decision to exclude animal products from our cooking and eating habits many years ago. We believe in the power of plant-based cuisine and its ability to nourish and satisfy. We want to empower you to take charge of your cooking endeavors, allowing you to be the master of your own kitchen. And when you find yourself short on time or simply not in the mood to cook, fear not! We have the perfect solution for you at https://wickedkitchen.com/ – a haven of chef crafted, delicious convenience and pure plant-based pleasure.
So, buckle up and get ready to embark on this mouthwatering journey where mushrooms take center stage, proving that they are the rising stars of the culinary world and belong on every home cook and chef's table. It's a story you won't want to miss!
Huge thank you’s to:
The Mushroom Council: https://www.mushroomcouncil.com/
HIFIMYCOLOGY: https://www.hifimyco.com/
SMALL HOLD: https://smallhold.com/
KITCHEN PRIDE: https://www.kitchenpride.com/
MyBacon: https://myforestfoods.com/
WICKED KITCHEN COOKIE DOUGH ICE CREAM: https://wickedkitchen.com/
Thank you https://www.briannalight.com/ for the great photos.
Introducing the Most Exclusive Mushroom Dinner We’ve Ever Done, to Date: A Remarkable Culinary Experience and we did it for FREE! We created an extraordinary gastronomic journey unlike any other as we unveiled an exquisite feast featuring the finest and most sought-after mushrooms from around the world with most of the mushrooms grown locally by amazing Farmers and Mushroom growers.
00:00 Intro
00:19. King Scallop’ n Bacon Prep and test
00:43 Shroom Demi and Soup Prep
01:15 Mushroom Brisket
01:54 BBQ Burnt Ends
02:02 Lions Mane Kara’age
02:12 Smoked Salmon’ Tartlets
02:22 Portobello Shawarma 2 Bite Tacos
02:29 Black Pearl Sashimi
02:39 King Oyster Scallop’ n MyBacon
02:45 Mushroom Dumplings
02:56 Nana’s Chicken’ Rice Soup
03:09 Wicked Fried Mushroom Bucket Meal - Plated
03:23 Mushroom Canelones
03:37 Lions Mane Mushroom Bleeding Steaks
03:52 Wicked Dessert
04:08 Photo collage
SARNO’S & SHROOMS DINNER Menu
PASSED
Lions Mane Karaage
Chile Salt, Miso, Mayo
Smoked Salmon Tartlet
Caper cream cheese. Dill
Slow Roast Portobello Shawarma
Harissa, Tzatziki, Tomato Salad
PLACED
Black Pearl Sashimi
White Soy. Yuzu. Shallot
King Scallop in Bacon
Agave whole grain mustard
Wild Mushroom Dumplings
Shallot Butter Broth. Crème Fraiche. Mala Sauce
Nana’s Chicken’ & Rice Soup
King Shreds. Split rice. Parmesan
BBQ Plate
Burnt Ends. Warm Sauce. Pickles. Onion. White Bread
WFC (Wicked Fried Chicken)
Fried Clusters. Slaw. Mashed. Gravy
Lions Mane Steak & Potatoes
Peppercorns. Garlic Herb Butter. Potato Pave
Chocolate and Berries
Berry mousse. Salted chocolate. Wicked ice cream
A captivating blend of flavors, textures, and aromas meticulously crafted The Wicked Kitchen team. The best part: this extraordinary dining experience came with no price tag! We managed to create an exclusive event that defies convention and delivers an unparalleled evening of culinary delight, all at no cost to guests for a truly unique and unforgettable mushroom extravaganza that left everyone in awe. It's our passion project to help support all veg and especially Mushrooms grow and become more available in the US, U.K. and across the globe. You can help by asking your local grocer to carry more varieties of mushrooms.
Thank you or supporting..
#Mushrooms #plantbased #tasty #vegan