Mushroom Powder Recipes
Use Terra's Table Shiitake powder to increase the nutrition and flavor of everything you make from convenience foods to made-from-scratch recipes.
Add to convenience foods such as Take and Bake Pizzas, Pre-made hummus, Pesto, Salad dressings, Cream based dips, Bottled spaghetti sauce. Use in recipes from breads to meat coatings to sauces to smoothies.
Add to convenience foods such as Take and Bake Pizzas, Pre-made hummus, Pesto, Salad dressings, Cream based dips, Bottled spaghetti sauce. Use in recipes from breads to meat coatings to sauces to smoothies.
Tahini Swirl Brownies with Chaga Mushroom Powder
(IMMUNE-BOOOSTING & GRAIN-FREE + VEGAN OPTION)
Servings: 12-16 pieces
1 1/4 cups cooked, well-rinsed and drained black beans (15 oz can organic beans or start from scratch)
8 chopped Medjool dates
1 tsp vanilla extract
1/3 cup cocoa powder OR cacao
2 tbsp Terra’s Table chaga mushroom powder, optional
1/8 tsp salt
2 tbsp organic sunflower oil
2 tbsp toasted sesame oil
2 medium eggs
2/3 cup dark chocolate chips, 70% or higher
1/4 cup tahini (sesame seed paste)
2 tbsp date syrup or grade B maple syrup
1 egg
Instructions:
1. Preheat the oven to 350F. Completely line a square 8″ x 8″ baking tin with parchment paper so that some hangs over the edges. I like to scrunch the paper up until soft and smooth it into the pan. This way it molds to the tin’s shape.
2. Add 2 tbsp hot water to the dates and blend with an immersion blender or Vitamix till smooth. Place everything except the chocolate chips and topping ingredients into a high-speed blender or food processor and blend until completely smooth. Stir in the chocolate chips with a spoon and pour into the lined baking tin.
3. Mix the tahini, beaten egg and maple syrup until it makes a thick, gooey “batter”. Add by spoonfuls onto the brownie mix and swirl with a skewer or sharp knife. Bake in the preheated oven. For fudgy brownies, bake for 16 minutes.For cakey brownies bake for 18 minutes.
4. Individual ovens may vary, so have a feel at 15 minutes – for fudgy it should give slightly when pressed in the middle. Allow to cool for about 15 minutes before pulling out by the edges of the paper and cutting into small bars or squares.
Store in a lidded container in the fridge and eat within five days.
Adapted from the recipe https://kelliesfoodtoglow.com/2016/09/15/tahini-swirl-chocolate-brownies-immune-boosting-and-grain-free-vegan-option/
Whipped Mushroom Butter
1/4 cup organic butter, salted and softened
1 TBSP Power Blend mushroom powder
Place butter in a bowl on the counter until soft (approxmately 3 hours) Add the mushroom powder and whip with the whisk attachment of a hand mixer until blended. You can also mix by hand with a whisk until blended. Delicious served on warm bread, whipped potatoes, fish, veggies or anywhere you would add plain butter.
Seasoned Edamame
Edamame is usually frozen. It comes either in the shell or shelled and either precooked or ready to be boiled. Any form of edamame will work in this recipe.
Place 1 package (prepared and ready to eat) edamame in a gallon ziploc plastic bag. Add 1 tsp salt and 1 TBS mushroom powder to edamame. Toss the bag until the seasoning is evenly spread. Can serve warm or cool.
Pumpkin Mushroom Spice Muffins
1C organic unbleached flour
1C organic whole wheat pastry flour
½ tsp salt
3 tsp baking powder
1 ½ tsp power blend mushroom powder
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
¼ tsp nutmeg
3 T melted butter or coconut oil
¼ C honey
1 egg
2/3 C milk
1C pureed pumpkin
¾ C chopped pecans
Preheat oven to 350˚. Grease muffin tin.
Mix dry ingredients and nuts together in a bowl. Mix Butter or oil, honey, egg, milk and pumpkin together in a separate bowl.
Add the wet ingredients to the dry, mixing until dry ingredients are just moistened.
Spoon the mixture into the greased muffin tin, filling until almost full.
Bake 20 to 30 minutes or until the muffins are lightly browned and a toothpick inserted in the center comes out clean. If using a mini-muffin pan, bake 15 minutes or until the muffins are lightly browned and a tooth inserted in the center comes out clean.
Remove from the oven and let rest 5 minutes before removing from the tin
2016 © Copyright Terra’s Table
Shiitake Lemon Hummus
Ingredients
2 15oz cans chickpeas, drained and rinsed
3 cloves of garlic minced
1/3 cup tahini
¼ cup lemon juice, freshly squeezed
1/3 cup extra virgin olive oil
½ tsp cumin
1 tsp Terra’s Table Shiitake or Power Blend mushroom powder
1 tsp sea salt
1 Tbsp fresh parsley, finely chopped
Place everything except the parsley in a blender or food processor. Process until smooth, adding water or additional lemon juice if needed to produce a smooth puree.
Garnish with parsley.
Serve at room temperature or chilled.
Shiitake Cornbread
Ingredients
1 C cornmeal
1 C white whole wheat flour
2 tsp Terra’s Table Shiitake mushroom powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 T honey
3 T melted butter
1 C buttermilk
2 eggs, lightly beaten
Preheat oven to 350˚
In a large bowl, stir together the cornmeal, flour, mushroom powder, baking powder, soda and salt.
In another bowl melt the butter and whisk together with the honey, buttermilk and then eggs. Make a well in the dry ingredients and pour the buttermilk mixture in. Mix until dry ingredients are just moistened.
Pour mixture into a greased 8 X 8 inch pan. Bake for 15 to 18 minutes until browned and a toothpick inserted in the center comes out clean.
Whole Grain Mushroom Bread
ingredients
1 T rapid rise yeast
1 C whole wheat bread flour
1 2/3 C white whole wheat flour
1/3 C Teff flour*
2 T wheat germ
2 T powdered shiitake mushrooms
1/2 C milk
½ to ¾ C room temp water
¼ C honey
1 T oil such as pecan, avocado, grapeseed (or butter)
¼ tsp baking soda
1 tsp salt
1/3 C pumpkin or other seeds or chopped nuts
For bread machines add the ingredients in order given. I like to make dough in the bread machines dough only cycle. Punch the risen dough down and form it into a loaf. Place it in an oiled loaf pan. Cover it with a towel and let rise for 30 minutes or until it does not spring back when pressed with a finger. Bake in a 350˚ oven for about 40 minutes. It is done when it sounds hollow when thumped.
With out a bread machine: Combine dry ingredients in a large bowl. Combine wet ingredients in a medium bowl. Add the wet to the dry and mix well. Turn dough out onto a floured surface and knead until smooth and elastic. Place in oiled bowl and turn over to oil entire ball. Cover with a towel and let rise in a warm place until dough does not spring back when pressed with a finger. About an hour. Form into a loaf as above.
*Teff is a tiny Ethiopian grain, high in fiber, protein and iron. It is one of my favorite bread additives for its nutrition, taste and color. Any whole grain flour may be substituted for the Teff flour.
Garden Fresh Kale Pesto
Ingredients
3 C chopped kale
1/3 C walnuts
2 cloves garlic
1/2 C grated parmesan cheese
1/4 – 1/2 C extra-virgin olive oil
1 tsp lemon juice (optional)
1 tsp shiitake mushroom powder
1/4 tsp Himalayan pink salt (or to taste)
Pepper to taste
Directions:
Into a food processor place the kale, mushroom powder, salt and pepper. Pulse until finely chopped. Add walnuts, garlic, parmesan cheese, and lemon juice (if using) Pulse to combine.
Slowly pour in the olive oil, pulsing to incorporate. Start with 1/4 to start and add to 1/2 cup for more creamy consistency.
Transfer the pesto to a bowl. Yield: 1 cup pesto. If serving over pasta, use approximately 1/2 cup for 1 pound pasta.
Can toast the walnuts for a variation on flavor. Can substitute Power Blend Mushroom Powder for Shiitake Powder.
Shiitake Lentil Stew
Ingredients
2 Bratwurst sausage links, sliced or cubed
1 Onion, chopped
1/2 C Fresh Shiitake Mushrooms, sliced
1 small butternut squash, raw, finely chopped
10 small lunchbox sweet peppers or 2 bell peppers, any color
6 medium tomatoes, cut in quarters
1 C fresh greens, celery leaves, kale, Swiss chard, or mixture
1/4 C fresh parsley or 1 ½ Tbs dried parsley
Cayenne pepper, approx. 1 inch, seeded (optional)
2 cloves garlic
1 quart organic chicken broth
1 TBS ground cumin
1 Tbs Shiitake mushroom powder
1 C lentils, mixed color-black, red, yellow
Parmesan Cheese, to taste
Salt and Pepper to taste
Directions:
Sautee bratwurst, onion, shiitake, and butternut squash. Stir occasionally over medium heat, in a large stew pot or Dutch oven for 10 min. or until squash begins to get tender. No need to add oil, the fat from the Bratwurst will suffice.
Meanwhile, into a food processor place the peppers, tomatoes, greens, parsley, garlic and cayenne pepper. Process to ¼ inch chunks. Add this mixture to the pot along with chicken broth, cumin and mushroom powder. Simmer over low heat for 15 minutes then bring to boil. Add the lentils, reduce heat and simmer until lentils are soft. (approx. 20 min.) Season with salt, pepper and sprinkle on desired amount of Parmesan.
(IMMUNE-BOOOSTING & GRAIN-FREE + VEGAN OPTION)
Servings: 12-16 pieces
1 1/4 cups cooked, well-rinsed and drained black beans (15 oz can organic beans or start from scratch)
8 chopped Medjool dates
1 tsp vanilla extract
1/3 cup cocoa powder OR cacao
2 tbsp Terra’s Table chaga mushroom powder, optional
1/8 tsp salt
2 tbsp organic sunflower oil
2 tbsp toasted sesame oil
2 medium eggs
2/3 cup dark chocolate chips, 70% or higher
1/4 cup tahini (sesame seed paste)
2 tbsp date syrup or grade B maple syrup
1 egg
Instructions:
1. Preheat the oven to 350F. Completely line a square 8″ x 8″ baking tin with parchment paper so that some hangs over the edges. I like to scrunch the paper up until soft and smooth it into the pan. This way it molds to the tin’s shape.
2. Add 2 tbsp hot water to the dates and blend with an immersion blender or Vitamix till smooth. Place everything except the chocolate chips and topping ingredients into a high-speed blender or food processor and blend until completely smooth. Stir in the chocolate chips with a spoon and pour into the lined baking tin.
3. Mix the tahini, beaten egg and maple syrup until it makes a thick, gooey “batter”. Add by spoonfuls onto the brownie mix and swirl with a skewer or sharp knife. Bake in the preheated oven. For fudgy brownies, bake for 16 minutes.For cakey brownies bake for 18 minutes.
4. Individual ovens may vary, so have a feel at 15 minutes – for fudgy it should give slightly when pressed in the middle. Allow to cool for about 15 minutes before pulling out by the edges of the paper and cutting into small bars or squares.
Store in a lidded container in the fridge and eat within five days.
Adapted from the recipe https://kelliesfoodtoglow.com/2016/09/15/tahini-swirl-chocolate-brownies-immune-boosting-and-grain-free-vegan-option/
Whipped Mushroom Butter
1/4 cup organic butter, salted and softened
1 TBSP Power Blend mushroom powder
Place butter in a bowl on the counter until soft (approxmately 3 hours) Add the mushroom powder and whip with the whisk attachment of a hand mixer until blended. You can also mix by hand with a whisk until blended. Delicious served on warm bread, whipped potatoes, fish, veggies or anywhere you would add plain butter.
Seasoned Edamame
Edamame is usually frozen. It comes either in the shell or shelled and either precooked or ready to be boiled. Any form of edamame will work in this recipe.
Place 1 package (prepared and ready to eat) edamame in a gallon ziploc plastic bag. Add 1 tsp salt and 1 TBS mushroom powder to edamame. Toss the bag until the seasoning is evenly spread. Can serve warm or cool.
Pumpkin Mushroom Spice Muffins
1C organic unbleached flour
1C organic whole wheat pastry flour
½ tsp salt
3 tsp baking powder
1 ½ tsp power blend mushroom powder
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
¼ tsp nutmeg
3 T melted butter or coconut oil
¼ C honey
1 egg
2/3 C milk
1C pureed pumpkin
¾ C chopped pecans
Preheat oven to 350˚. Grease muffin tin.
Mix dry ingredients and nuts together in a bowl. Mix Butter or oil, honey, egg, milk and pumpkin together in a separate bowl.
Add the wet ingredients to the dry, mixing until dry ingredients are just moistened.
Spoon the mixture into the greased muffin tin, filling until almost full.
Bake 20 to 30 minutes or until the muffins are lightly browned and a toothpick inserted in the center comes out clean. If using a mini-muffin pan, bake 15 minutes or until the muffins are lightly browned and a tooth inserted in the center comes out clean.
Remove from the oven and let rest 5 minutes before removing from the tin
2016 © Copyright Terra’s Table
Shiitake Lemon Hummus
Ingredients
2 15oz cans chickpeas, drained and rinsed
3 cloves of garlic minced
1/3 cup tahini
¼ cup lemon juice, freshly squeezed
1/3 cup extra virgin olive oil
½ tsp cumin
1 tsp Terra’s Table Shiitake or Power Blend mushroom powder
1 tsp sea salt
1 Tbsp fresh parsley, finely chopped
Place everything except the parsley in a blender or food processor. Process until smooth, adding water or additional lemon juice if needed to produce a smooth puree.
Garnish with parsley.
Serve at room temperature or chilled.
Shiitake Cornbread
Ingredients
1 C cornmeal
1 C white whole wheat flour
2 tsp Terra’s Table Shiitake mushroom powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 T honey
3 T melted butter
1 C buttermilk
2 eggs, lightly beaten
Preheat oven to 350˚
In a large bowl, stir together the cornmeal, flour, mushroom powder, baking powder, soda and salt.
In another bowl melt the butter and whisk together with the honey, buttermilk and then eggs. Make a well in the dry ingredients and pour the buttermilk mixture in. Mix until dry ingredients are just moistened.
Pour mixture into a greased 8 X 8 inch pan. Bake for 15 to 18 minutes until browned and a toothpick inserted in the center comes out clean.
Whole Grain Mushroom Bread
ingredients
1 T rapid rise yeast
1 C whole wheat bread flour
1 2/3 C white whole wheat flour
1/3 C Teff flour*
2 T wheat germ
2 T powdered shiitake mushrooms
1/2 C milk
½ to ¾ C room temp water
¼ C honey
1 T oil such as pecan, avocado, grapeseed (or butter)
¼ tsp baking soda
1 tsp salt
1/3 C pumpkin or other seeds or chopped nuts
For bread machines add the ingredients in order given. I like to make dough in the bread machines dough only cycle. Punch the risen dough down and form it into a loaf. Place it in an oiled loaf pan. Cover it with a towel and let rise for 30 minutes or until it does not spring back when pressed with a finger. Bake in a 350˚ oven for about 40 minutes. It is done when it sounds hollow when thumped.
With out a bread machine: Combine dry ingredients in a large bowl. Combine wet ingredients in a medium bowl. Add the wet to the dry and mix well. Turn dough out onto a floured surface and knead until smooth and elastic. Place in oiled bowl and turn over to oil entire ball. Cover with a towel and let rise in a warm place until dough does not spring back when pressed with a finger. About an hour. Form into a loaf as above.
*Teff is a tiny Ethiopian grain, high in fiber, protein and iron. It is one of my favorite bread additives for its nutrition, taste and color. Any whole grain flour may be substituted for the Teff flour.
Garden Fresh Kale Pesto
Ingredients
3 C chopped kale
1/3 C walnuts
2 cloves garlic
1/2 C grated parmesan cheese
1/4 – 1/2 C extra-virgin olive oil
1 tsp lemon juice (optional)
1 tsp shiitake mushroom powder
1/4 tsp Himalayan pink salt (or to taste)
Pepper to taste
Directions:
Into a food processor place the kale, mushroom powder, salt and pepper. Pulse until finely chopped. Add walnuts, garlic, parmesan cheese, and lemon juice (if using) Pulse to combine.
Slowly pour in the olive oil, pulsing to incorporate. Start with 1/4 to start and add to 1/2 cup for more creamy consistency.
Transfer the pesto to a bowl. Yield: 1 cup pesto. If serving over pasta, use approximately 1/2 cup for 1 pound pasta.
Can toast the walnuts for a variation on flavor. Can substitute Power Blend Mushroom Powder for Shiitake Powder.
Shiitake Lentil Stew
Ingredients
2 Bratwurst sausage links, sliced or cubed
1 Onion, chopped
1/2 C Fresh Shiitake Mushrooms, sliced
1 small butternut squash, raw, finely chopped
10 small lunchbox sweet peppers or 2 bell peppers, any color
6 medium tomatoes, cut in quarters
1 C fresh greens, celery leaves, kale, Swiss chard, or mixture
1/4 C fresh parsley or 1 ½ Tbs dried parsley
Cayenne pepper, approx. 1 inch, seeded (optional)
2 cloves garlic
1 quart organic chicken broth
1 TBS ground cumin
1 Tbs Shiitake mushroom powder
1 C lentils, mixed color-black, red, yellow
Parmesan Cheese, to taste
Salt and Pepper to taste
Directions:
Sautee bratwurst, onion, shiitake, and butternut squash. Stir occasionally over medium heat, in a large stew pot or Dutch oven for 10 min. or until squash begins to get tender. No need to add oil, the fat from the Bratwurst will suffice.
Meanwhile, into a food processor place the peppers, tomatoes, greens, parsley, garlic and cayenne pepper. Process to ¼ inch chunks. Add this mixture to the pot along with chicken broth, cumin and mushroom powder. Simmer over low heat for 15 minutes then bring to boil. Add the lentils, reduce heat and simmer until lentils are soft. (approx. 20 min.) Season with salt, pepper and sprinkle on desired amount of Parmesan.
Tropical Lime Granola
3 cups organic oats
1/2 tsp salt
1/2 tsp Terra’s Table Shiitake Mushroom Powder
1/3 cup organic shredded unsweetened coconut
1/3 cup ginger infused honey (can substitute any local raw honey)
1/4 cup maple syrup or elderberry syrup
1 tsp vanilla extract
1/3 cup organic lime flavored coconut oil (or add a few lime drops to reg. coconut oil), melted
3/4 cups combination walnuts, pumpkin seeds and raw sliced raw almonds
3/4 cup combination diced dried fruit (such as: fig, persimmon, mango, pear, white peaches)
Instructions:
Preheat oven to 325 degrees and line a baking sheet with parchment paper.
In a large bowl, combine oats, mushroom powder, salt and coconut. In a separate bowl, combine the honey, maple syrup, coconut oil, and vanilla.
Combine all the ingredients and mix well.
Evenly spread mixture onto baking sheet. Bake for approximately 25 minutes or until lightly browned, stirring every 7-10 minutes. Stir in dried fruit and nuts and bake for 7-10 minutes longer.
Allow granola to cool completely.
Store in an airtight container for up to two weeks.
Note: Add 1 tsp ground ginger if you do not have ginger infused honey. Add juice of 1/2 lime to the coconut oil if you do not have lime flavored coconut oil
3 cups organic oats
1/2 tsp salt
1/2 tsp Terra’s Table Shiitake Mushroom Powder
1/3 cup organic shredded unsweetened coconut
1/3 cup ginger infused honey (can substitute any local raw honey)
1/4 cup maple syrup or elderberry syrup
1 tsp vanilla extract
1/3 cup organic lime flavored coconut oil (or add a few lime drops to reg. coconut oil), melted
3/4 cups combination walnuts, pumpkin seeds and raw sliced raw almonds
3/4 cup combination diced dried fruit (such as: fig, persimmon, mango, pear, white peaches)
Instructions:
Preheat oven to 325 degrees and line a baking sheet with parchment paper.
In a large bowl, combine oats, mushroom powder, salt and coconut. In a separate bowl, combine the honey, maple syrup, coconut oil, and vanilla.
Combine all the ingredients and mix well.
Evenly spread mixture onto baking sheet. Bake for approximately 25 minutes or until lightly browned, stirring every 7-10 minutes. Stir in dried fruit and nuts and bake for 7-10 minutes longer.
Allow granola to cool completely.
Store in an airtight container for up to two weeks.
Note: Add 1 tsp ground ginger if you do not have ginger infused honey. Add juice of 1/2 lime to the coconut oil if you do not have lime flavored coconut oil