Lake Tahoe Markets is adding a touch of culinary magic to its online shelves this season with a vibrant selection of gourmet mushrooms. Varieties like shiitake, oyster, maitake, trumpet royale and lion’s mane each offer their own personality, whether earthy, delicate, nutty, or meaty, and can transform simple dishes into memorable meals.

Cooking with gourmet mushrooms is a delicious adventure. Sauté them with butter and herbs for a simple side, fold them into risotto or pasta for layers of umami, or roast them until crisp to top salads and grain bowls. Their versatility makes them a natural fit for both everyday meals and festive gatherings.

Gourmet mushrooms make an excellent meat substitute thanks to their hearty texture and rich umami flavor. Hearty mushrooms can be grilled, roasted, or sautéed to mimic the savory depth of meat, while still offering a plant-based alternative. Their meaty bite works beautifully in burgers, tacos, stir-fries, and stews, giving dishes satisfying substance without relying on animal protein.

Beyond taste, these mushrooms are packed with antioxidants, fiber, and plant-based protein, offering nourishment alongside indulgence. By carrying gourmet mushrooms, Lake Tahoe Markets continues its tradition of celebrating fresh, seasonal ingredients while inviting you to explore new flavors and experience something extraordinary.

Lion’s Mane Orange “Chicken”

Sweet, savory, perfection … that’s Vegan Orange Chicken Lion’s Mane.  Lion’s Mane on its own has a unique flavor and texture that make it the perfect, smarter meat alternative. 
 
1 lb. Lion’s Mane mushrooms
1 cup cornstarch
1 Tbsp. cornstarch
½ Tbsp. water
½ cup orange juice
¼ cup sugar
3 Tbsp. rice vinegar
2 Tbsp. soy sauce
2 Tbsp. ginger, finely chopped
1 tsp. crushed red pepper
1 Tbsp. garlic, finely chopped
 
Cube Lion’s Mane into 1-inch cuts.  In a small saucepan, heat water and the cornstarch.  Add orange juice, sugar, vinegar, soy sauce, ginger, red pepper, and garlic.  Stir constantly until it forms a thick sauce.  Heat oil in a separate frying pan.  Coat Lion’s Mane cubes in cornstarch and sauté until browned on all sides.  Remove to a plate covered with paper towels to drain oil.  Once fully cooked, add to orange sauce, coat and serve over white rice. 

Jill Rozier

Lake Tahoe Markets

www.LakeTahoeMarkets.com