Alba Clamshell Ceviche

Perfect for Summer, our Vegetarian Ceviche is sure to please!


1.5 lbs Alba Clamshell mushrooms
6 roma tomatoes or 16 oz grape tomatoes
1 medium purple onion
2 Serrano chilies
Juice of 1 medium lemon
1 cilantro bunch
2 avocados
Salt to taste


1. Cut mushrooms into bite-sized pieces and blanch for 3-5 minutes.
2. Cut avocados into bite-sized pieces
3. Dice tomatoes, onion, chilies, and cilantro
4. Combine all ingredients into a bowl and mix well
5. Cover and place in refrigerator for 4-8 hours

Serve cold with chips, as a topper to tacos, or however you please!

Mycopia Mushroom & Jalapeño Salsa

Mushroom Salsa


  • 16 oz. mixed Mycopia Mushrooms, blanched 1 minute
  • 1 small red onion, finely diced
  • 2 jalapenos, finely diced
  • Handful of fresh cilantro, finely chopped
  • ¼  cup fresh lime juice
  • 1 Tbsp. olive oil
  • Salt to taste


  1. In a bowl combine blanched mushrooms, onion, jalapeno and cilantro. Add lime juice and olive oil and toss gently. Salt to taste.
  2. Marinate for a couple of hours/overnight allowing the flavors to marry.
  3. Serve as a topping for fish, chicken, grilled steak, or as an appetizer with a basket of your favorite chips.
  4. This salsa is best served at room temperature or slightly chilled.
  5. Makes 3 cups.

Adapted from

Specialty Mushroom Pâté

Gourmet Mushroom Group


  • 3 Tablespoons butter
  • 8 Oz. Trumpet Royale, Brown Clamshell, Forest Nameko, and or Velvet Pioppini mushrooms chopped roughly
  • 1 Teaspoon finely chopped garlic
  • 2 Tablespoons minced shallot
  • 1/2 Teaspoon dried thyme leaf
  • 2 Tablespoons sherry, madeira or port wine
  • Generous pinch of each; nutmeg, allspice and cayenne
  • 1/2 Cup lightly toasted, preferably unsalted, almonds or cashews
  • Salt and freshly ground pepper
  • 2 Tablespoons finely minced Italian parsley


  1. Melt the butter in a large sauté pan over moderate heat. Add the shallots, garlic, mushrooms and thyme. Cook five minutes, stirring occasionally. Add nutmeg, allspice. cayenne and wine. Simmer until liquid is almost evaporated.
  2. Transfer to a food processor along with the nuts and pulse until smooth. Finish with salt and pepper to taste and fresh parsley. Pack into a bowl or ramekin to chill. Serve as a spread with bread or crackers.

Maitake Pâté

Maitake (2)


Special thanks to Chef Julie Schreiber of the Sonoma Mycological Society for this recipe


  • 3 Tablespoon butter
  • 4 Cups Maitake Frondosa mushrooms, broken or sliced into chunks
  • ½ white onion, sliced
  • 3 bay leaves
  • 4 juniper berries
  • 1/3 Cup hard apple cider (dry)
  • Squeeze of lemon juice
  • 1/3 Cup cream


  1. Sauté the maitake in 2 T of butter over medium-high heat for about 5 minutes, until they start to brown.   Season the mushrooms with salt and pepper.   Cover, and lower the heat. Cook gently for 10 to 15 minutes, stirring from time to time – this will draw out their moisture.
  2. Remove the lid, add 1 T butter, the white onions, the bay and the juniper (put spices in cheese cloth to make them easier to pull out later). Increase heat to medium.
  3. Continue cooking till onions are golden. By now the pan bottom will start browning. Increase heat to medium-high and deglaze with the cider, stirring to scrape up the brown bits.
  4. Allow the liquid to cook off completely, then add the lemon juice and stir. Lower the heat to medium and add the cream. Cook gently for another 5 minutes. Taste again.
  5. Allow to cool, remove the bay leaves and juniper, and blend to a rough paste in a food processor. Pack in small jars and refrigerate.