Organic Black Trumpets & Oysters with Broccoli

by Alan McClelland

Organic Ingredients:
Oregon Black Trumpet Mushrooms (qty desired)
White Oyster Mushrooms (qty desired)
Frozen or Fresh Broccoli (qty desired)
1/2 cup Spring Water
1-2 tbsp Extra Virgin Cold pressed Coconut Oil
1 tbsp Raw Ohio Honey
1 tsp Celtic Sea Salt
1 tsp Smoked Black Pepper
1 tsp Tumeric

Steam frozen broccoli slow and low with 1/2 cup of spring water.

Prepare Black Trumpet mushrooms by slicing in half or quarters. Oysters can be cut in half if very large, but cut away thicker stems only. Sauté for 8-12 minutes at low-medium heat in 1-2 tbsp of Coconut Oil. Halfway through sautéing, flip mushrooms to opposite side or half to ensure they are well cooked.

Once finished cooking, add Sea Salt, Black Pepper and Tumeric. Drain oil off mushrooms in strainer and water off broccoli if necessary. Serve mushrooms on bed of broccoli and drizzle 1 tbsp of honey over mushrooms. Enjoy the healthy deliciousness!

Organic Portabellas & Shallots with Plantains

by Alan McClelland

Organic Ingredients:
2 Large Portabella Caps
1 Large Ripe Plantain
2-3 tbsp Extra Virgin Cold pressed Coconut Oil
1-2 tbsp Pure Ohio Maple Syrup
1 tsp Hawaiin or Celtic Sea Salt
1 tsp Cinnamon
1 tsp Paprika
1 tsp Smoked Black Pepper
1 tsp Tumeric

Slice plantains and Sauté in 2-3 tbsp of Coconut Oil 7-10 minutes. Make sure to flip halfway through. Slice Portabellas in 1/4” width vertical strips and repeat same as with plantain cooking.


Once finished cooking, add Sea Salt, Parika, Black Pepper and Tumeric. Drain oil off mushrooms and plantains in strainer if necessary. Serve mushrooms on bed of broccoli and drizzle 1-2 tbsp of Maple Syrup over entire dish. Savor the taste of all things good!

Organic Shiitake & Vegetable Dark Miso Soup

by Alan McClelland

Organic Ingredients:
Shiitake Mushrooms (qty desired)
Dulse Seaweed (qty desired)
2 Leeks
3 Shallots
3 Garlic Cloves
1 bunch Chives
1” ginger root peeled
1 Lemon
1/2-1 can Bamboo Shoots
4-5 cups Spring Water
2-3 tbsp Organic Dark Miso
1-2 tbsp Extra Virgin Cold pressed Coconut Oil
1 tsp Celtic Sea Salt
1 tsp Smoked Black Pepper
1 tsp Tumeric

Prepare Shiitake mushrooms by slicing off stems and slicing lengthwise slivers. Finely chop vegetables and add to 4-5 cups of boiling water. Keep Miso, Dulse and Lemon off to the side. Bring down water to medium-low heat and cook vegetables 8-12 minutes.

Sauté for 8-12 minutes at low-medium heat in 1-2 tbsp of Coconut Oil. Halfway through sautéing, flip mushrooms to opposite side or half to ensure they are well cooked. Once finished cooking, add Sea Salt, Black Pepper and Tumeric. Add cooked Shiitake mushrooms to Soup halfway through cooking times. Prepare 2-3 tbsp of Miso from hot broth on side to ensure no chunks of Miso are in soup. Do not add Miso & Dulse until last 2-3 minutes before soup is taken off stove.

Slice lemon in half and squeeze juice of one half overtop each bowl served. Enjoy the warmth and richness of healthy eating!

Organic Royal Trumpets & Hedgehogs with Brown Rice

by Alan McClelland


Oregon Hedgehog Mushrooms (qty desired)
2 Royal Trumpet Mushrooms (qty desired)
1 bunch Chives
4 -5 Shallots
1 cup Brown Rice
2 cups Spring Water
1-2 tbsp Extra Virgin Cold pressed Coconut Oil
1 tbsp Pure Ohio Maple Syrup
1 tbsp low sodium Tamari Soy Sauce
1 tsp Celtic Sea Salt
1 tsp Smoked Black Pepper
1 tsp Tumeric

Simmer rice with 2 cups of boiling spring water in covered pan 25-35 minutes or until ready. Add finely chopped Shallots and Chives last 10 minutes while rice is cooking. Prepare Hedgehog mushrooms by slicing off stems. Stems can be cut in half if necessary. Slice Royal Trumpets in 3-4 lengthwise slivers. Sauté for 8-12 minutes at low-medium heat in 1-2 tbsp of Coconut Oil. Halfway through sautéing, flip mushrooms to opposite side or half to ensure they are well cooked. Once finished cooking, add Sea Salt, Black Pepper and Tumeric. Drain oil off mushrooms in strainer and water off broccoli if necessary. Serve mushrooms on bed of rice and drizzle 1 tbsp of Maple Syrup & Tamari Soy Sauce over dish. Eat healthy and Enjoy!

Stuffed Morels Naked in Cream

by Shirley McClelland

1 4 oz pkg cream cheese

1/4 cup blue cheese

20-30 morels, slit down one side

2 tbsp butter

1 cup dry bread crumbs

1 tbsp fresh chives

1/2 cup heavy cream

Heat oven to 350, combine cheeses, stuff the mushrooms. Melt butter, add bread

crumbs and chives. Put half of the mix in a shallow baking dish, add stuffed morels

slit side up. Sprinkle with remaining crumb mix, pour a little cream over each.

Bake for 30 minutes, serve hot.

photography by Alan McClelland

March Mushrooms

This gallery contains 12 photos.

Welcome to the first installment of Mushrooms of the Month on our new site! This series shows some of the more common species you can find on your cold weather treks and adventures in Ohio. Several species of fungi actually … Continue reading →