Collection: Recipes to Delight

Trumpet and Lion's Mane Over Polenta
  • 8 Oz Trumpet Mushrooms, sliced into quarters lengthwise
  • 8 Oz Lions Mane Mushrooms, sliced
  • 2 Tbsp Peeled Garlic, minced fine, divided use
  • 1 Tbsp Thyme, leaves only, roughly chopped
  • 1/2 Tsp Crushed Red Pepper Flakes, optional for heat
  • 1/4 cup(s) Extra Virgin Olive Oil
  • 2 Oz Sweet Cream Unsalted Butter, half stick
  • 1/3 cup(s) shallots, thinly sliced
  • 1 Qt H‑E‑B Select Ingredients Whole Milk
  • 1 cup(s) water
  • 1 cup(s) Polenta
  • 1/4 cup(s) sour cream
  • 1/2 cup(s)  Romano Cheese, grated



1. Preheat oven to 375ºF. Line a sheet pan with parchment paper and set aside.
2. Place all sliced mushrooms into a bowl along with 1 tablespoon of garlic, thyme, red pepper flakes, olive oil and a liberal pinch of salt and pepper. Toss well to coat.
3. Spread out on prepared pan and bake 30 to 40 minutes or until mushrooms are nicely roasted and soft.
4. While mushrooms are roasting, make polenta. Melt butter in a medium-sized pot set over medium heat. Add shallots and remaining garlic, and stir-fry until garlic just starts to lightly toast.
5. Add milk and water to pot and bring to a simmer. While gently whisking milk, slowly add polenta in a steady stream until all the polenta has been added.
6. Turn heat to low and continue to whisk until polenta is creamy and soft. Season to taste with salt and pepper.
7. Add sour cream and Pecorino Romano to polenta and whisk until absorbed. Turn off heat and cover.
8. For serving, allow mushrooms to cool slightly. Scoop a portion of polenta into each bowl and top with mushrooms. Garnish with fresh parsley if desired.


  • 1 T plant-based or unsalted butter
  • 36 medium size Lion's Mane Mushrooms
  • 3/4 t granulated onion
  • 1/2 t granulated garlic
  • coarse salt and black pepper
  • 2 T vegetable oil
  • 23 cloves garlic, sliced into thin wafers

for the pan glaze

  • dab of butter
  • 1 large white or red onion, thinly cut
  • 23 cloves garlic, sliced into thin wafers
  • a pinch each of granulated onion and garlic
  • splash of sherry
  • 1 cup beet juice
  • pinch of salt and pepper


  1. Preheat oven to 200 degrees.
  2. Heat cast iron pan over medium high heat.
  3. Add the butter to melt then place mushrooms on hot skillet, apply weight from second pan for roughly 3 minutes, then flip and press again.
  4. Season each piece of mushroom with the dry seasonings before flipping the next time.
  5. Repeat until the desired thickness is achieved. We went for pretty thin here—about 3/4 of an inch.

Notes -

Lots of water comes off of the shrooms so either drain and save the liquid to add to the de-glazing or allow it to burn off while the top weight is removed. You’ll want to drizzle a little oil in between here to make sure proper cooking and sizzle rate.

When you think the mushrooms are done, remove from heat and add to baking sheet and place into your preheated 200-degree oven to carry over cook and slow roast while de-glazing the pan.

To de-glaze the pan -

Add a splotch of butter, onions and garlic and pinch each of the granulated onion and garlic and saute, allowing onions to stick and brown and caramelize. Add the splash of sherry and cook off then add the beet juice, pinch of salt and pepper and reduce into a glaze consistency.

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