Cooking Tips - Recipebeacon

Beginner’s Guide to Cooking Pom Pom Mushrooms

August 11, 2025 by Lora chef

Golden brown, pan-fried pom pom mushrooms in a cast iron skillet, garnished with fresh herbs, with cauliflower, olive oil, salt, lemon, and thyme on a rustic wooden table.

Learn how to cook pom pom mushrooms with this easy beginner’s guide—cleaning, tearing, sautéing tips, plus flavor pairings and a simple recipe.

Buying, Storing, and Prepping Pom Pom Mushrooms

August 11, 2025August 11, 2025 by Lora chef

Fresh pom pom mushrooms (Lion’s Mane) arranged on a wooden cutting board and in a basket, with a small knife, rice, and a paper bag in the background on a rustic wooden table by a window.

Fresh tips for buying, storing, and prepping pom pom mushrooms to keep their flavor and texture perfect from market to table.

How to Clean, Store, and Prep Pom Pom Mushrooms

August 11, 2025August 8, 2025 by Lora chef

Fresh pom pom mushrooms (Hericium erinaceus) displayed on a folded white cloth next to natural fiber brushes and a paper bag, on a rustic wooden table.

Discover how to clean, store, and cook pom pom mushrooms perfectly. This guide to boost flavor, texture, and shelf life.

How to Cook Pom Pom Mushrooms for the First Time

August 11, 2025August 8, 2025 by Lora chef

Three stages of cooking pom pom mushrooms: raw whole mushrooms in a bowl, breaded mushrooms frying in a skillet, and golden-brown cooked mushrooms on a plate with herbs.

Discover how to cook pom pom mushrooms the right way with this easy guide. Includes expert tips and the best methods.

A Beginner’s Guide to Cooking Lion’s Mane Mushrooms Without Messing It Up

July 27, 2025July 26, 2025 by Lora chef

Fresh lion’s mane mushrooms and a wedge of white cheese on a wooden cutting board beside olive oil, breadcrumbs, and spices near a gas stove in a cozy kitchen.

Cook lion’s mane mushrooms like a pro. This beginner’s guide highlights key steps, tasty tips, that makes it all easy.

How I Discovered the Perfect Way to Crisp Lion’s Mane Mushrooms

July 27, 2025July 24, 2025 by Lora chef

Golden-brown Lion’s Mane mushrooms seared in a cast iron skillet, served with dipping sauce and seasonings on a rustic wooden surface.

Make crispy, savory lion’s mane mushroom strips flavored with garlic and smoked paprika a plant-based favorite in 10 minutes.

How to Prep Shiitake Mushrooms for a Meaty Vegan Texture

July 22, 2025July 22, 2025 by Lora chef

A close-up of sautéed shiitake mushrooms in a black cast iron skillet, steaming hot and golden brown, with the words "Mushroom Recipes" written in a cursive font across the image.

Discover how to prep shiitake mushrooms for a meaty vegan texture using this easy guide. Includes tips, tricks .

How I Finally Learned to Cook Shiitake Mushrooms the Right Way

July 22, 2025 by Lora chef

A rustic kitchen scene featuring a steaming cast iron skillet filled with sautéed mushrooms, surrounded by garlic cloves, a bowl of soy sauce, and sliced onions on a wooden countertop.

Discover how to cook shiitake mushrooms perfectly with this step-by-step guide to boost flavor, texture, and kitchen confidence.

Buying, Storing, and Preparing Lion’s Mane for Plant-Based Kitchens

July 18, 2025 by Lora chef

Fresh lion’s mane mushroom on a wooden cutting board, surrounded by herbs, garlic, olive oil, and kitchen spices.

Unlock expert tips on storing, prepping, and cooking lion’s mane mushrooms. Boost your plant-based meals with this rich guide!

Vegan Lion’s Mane Substitutes & Flavor Pairings

July 18, 2025 by Lora chef

A colorful vegan grain bowl topped with crispy lion’s mane mushroom bites, avocado slices, shredded carrots, pickled vegetables, seaweed salad, and tahini sauce, served in a ceramic bowl on a rustic wooden surface.

Discover delicious vegan swaps and flavor pairings using lion’s mane or its substitutes .

Hey there I’m Lora. I’m not a chef, I’m not a botanist… I’m just someone who fell head over heels for mushrooms.

It started kind of randomly, to be honest. A few years ago, a friend brought over a bag of foraged chanterelles. I had no idea what to do with them. I sautéed them with butter, garlic, and something clicked. The smell, the texture, the depth of flavor… I’ve been hooked ever since.

This little blog grew out of that obsession. I started documenting mushroom dishes just for fun mostly so I wouldn’t forget what worked. Friends kept asking for the recipes, and eventually I thought, why not share them properly?

I don’t claim to know everything (I still overcook shiitakes sometimes), but I’ve learned a lot about flavor pairings, storage tricks, even which mushrooms to avoid buying unless you love disappointment (looking at you, rubbery button mushrooms).

You’ll find a mix here: cozy pastas, crispy snacks, brothy stews, and the occasional wild mushroom spotlight. Some recipes are from family, some inspired by hikes or market finds. I like things simple, hearty, and honest no foam, no fancy plating, just good food you actually want to eat.

If you’re here, maybe you’ve had that mushroom moment too that first bite that made you pause and go, “Wait… why am I not eating more of these?”

Anyway, welcome. I hope you find something here that makes you smile, or at least makes your kitchen smell amazing.

Lora