Cookbook

From your grow to your table: 6 recipes built around Lion's Mane's uniquely crab-or-lobster-like texture, with the two ways to cut it depending on the dish, and how to dry and rehydrate leftover harvest without losing flavor.

What's inside: simple sauté, griddled steak-style medallions, vegetable "crab" cakes, tacos, risotto, and a soup with rehydrated dried mushroom — each recipe with servings, time, and the "why" behind the technique. Includes substitutions for hard-to-find ingredients.

Format: PDF, 6 pages, with real photography of each dish.