Cook with Hippy Hill

Bad Donkey Steakhouse Lion’s Mane

Serves 2 · About 30 minutes

A golden crust, garlic-thyme butter, and a tangy balsamic finish.

Ingredients

1 lb fresh Lion’s Mane; 1 tbsp neutral oil; 2 tbsp butter; 2 smashed garlic cloves; 3 thyme sprigs; 2 tsp soy sauce; 1 tsp balsamic vinegar; black pepper.

Make it

1. Slice into thick steaks. In a hot dry skillet, cook 5–8 minutes, turning and gently pressing, until released water evaporates. Work in batches.
2. Add oil. Brown both sides, about 3–4 minutes each, adjusting heat to prevent scorching.
3. Lower heat; add butter, garlic, and thyme. Baste for 1–2 minutes. Add soy sauce and balsamic for the final 30 seconds.
4. Serve hot with mashed potatoes and greens. Cook until tender throughout; thickness changes timing.

Hippy Hill adaptation inspired by KC Mushroom Co.. Quantities and cooking method adapted for our kitchen style; times are approximate.

Watch It Cook: Lion’s Mane Steaks ↗

Guest cooking inspiration by Derek Sarno / Wicked Kitchen on YouTube. His marinade and cooking method differ from our recipe above; follow our dry-sauté-first directions for the Hippy Hill version.

Colorado “Crab” Cakes

Makes 4 cakes · About 40 minutes

Crisp, golden Lion’s Mane cakes made with everyday ingredients. No crab required.

Ingredients

• 8 oz fresh Lion’s Mane, pulled into crab-like shreds
• 1 large egg
• 2 tbsp mayonnaise
• ⅓ cup plain breadcrumbs, plus a little more if needed
• 2 tbsp finely diced onion
• ¼ tsp salt, or to taste
• ¼ tsp black pepper
• 2 tbsp neutral oil for frying
• Optional: lemon wedges for serving

Make it

1. Cook the water out first. Place shredded mushrooms in a roomy dry skillet over medium heat. Cook, stirring, about 6–10 minutes until tender and their released liquid has evaporated. Do not add oil or seasoning yet. Let cool; gently squeeze out any remaining moisture.
2. Mix the egg, mayonnaise, onion, salt, and pepper. Fold in the cooled mushrooms and breadcrumbs. Rest 15 minutes so the crumbs absorb moisture. If the mixture is too loose to shape, add breadcrumbs a tablespoon at a time.
3. Press into four compact patties about ½ inch thick.
4. Heat the oil in a skillet over medium heat. Fry about 3–4 minutes per side until golden and cooked through. Adjust the heat so the centers cook before the outsides get too dark.
5. Serve with potatoes, a salad, or on a bun. Add a squeeze of lemon if you like.

Hippy Hill’s simplified adaptation, inspired by Forager Chef’s Lion’s Mane crab cakes. We use everyday ingredients and our dry-sauté-first method. Quantities and method adapted; cooking times are approximate.

See the inspiration recipe ↗

Bad Donkey Crunch Tacos

Serves 2 · About 30 minutes

Crunchy oyster bites, cool lime slaw, and smoky chipotle crema.

Ingredients

8 oz Blue, Pink, or Golden Oyster mushrooms; ¼ cup flour; ⅓ cup milk or plant milk; ½ cup panko; ½ tsp each smoked paprika and garlic powder; salt; frying oil; 6 small tortillas. Slaw: 1 cup shredded cabbage, 1 tbsp lime juice. Crema: 3 tbsp mayonnaise, 1 tsp minced chipotle in adobo.

Make it

1. Tear mushrooms into bite-size pieces. Dry-sauté until their liquid evaporates, about 5–8 minutes; cool.
2. Set out flour, milk, and panko mixed with paprika, garlic, and a pinch of salt. Dip mushrooms in flour, milk, then crumbs.
3. Shallow-fry in hot oil over medium heat, turning until crisp and golden, about 2–3 minutes per side.
4. Toss cabbage with lime and salt. Mix crema. Fill warm tortillas with mushrooms, slaw, and crema; finish with cilantro.

Hippy Hill adaptation inspired by Fueled Naturally. Quantities and cooking method adapted for our kitchen style; times are approximate.

Sweet Heat Mushroom Rice Bowls

Serves 2 · About 25 minutes

Sticky maple-gochujang mushrooms over rice, finished with sesame and scallions.

Ingredients

12 oz oyster mushrooms or shiitake caps, sliced; 1 tbsp neutral oil; 1 tbsp gochujang; 1 tbsp soy sauce; 1 tbsp maple syrup; 1 tsp grated ginger; 1 minced garlic clove; 2 tbsp water; ½ tsp sesame oil; 2 cups cooked rice; scallions and sesame seeds.

Make it

1. Remove tough shiitake stems if using. Dry-sauté mushrooms in batches until their released water evaporates, about 6–10 minutes.
2. Add neutral oil; brown for 2–3 minutes.
3. Mix gochujang, soy, maple, ginger, garlic, and water. Reduce heat, pour into the pan, and simmer 2–3 minutes until glossy. Add water if too thick.
4. Finish with sesame oil. Spoon over rice and top with scallions and sesame seeds. Start with less gochujang for milder heat.

Hippy Hill adaptation inspired by Hetty Lui McKinnon. Quantities and cooking method adapted for our kitchen style; times are approximate.

Hippy Hill Garlic Mushroom Butter

Serves 4 · About 10 minutes

A warm buttery finishing sauce for potatoes, pasta, vegetables, or mushroom steaks.

Ingredients

4 tbsp butter, divided; 1 small shallot, finely chopped; 1 minced garlic clove; 1 tbsp Hippy Hill Lion’s Mane fruiting body powder; 3 tbsp water; ½ tsp thyme leaves; black pepper; salt to taste.

Make it

1. Melt 1 tablespoon butter over medium-low heat. Soften shallot for 3–4 minutes; add garlic for 30 seconds.
2. Stir powder into the water, then add to the pan with thyme. Simmer gently for 2–3 minutes, following any cooking directions on your powder label.
3. Lower heat and stir in the remaining butter. Season with pepper and salt; add a splash of water if needed.
4. Spoon over hot food immediately. Lion’s Mane has a milder flavor than the porcini used in the inspiration recipe.

Hippy Hill adaptation inspired by D’Artagnan’s mushroom-and-shallot butter. Quantities and cooking method adapted for our kitchen style; times are approximate.