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Wicked Healthy - Select Shrooms

Wicked Healthy’s Select Shrooms | Sliced, Diced + Chopped!

You may have noticed we have a thing for mushrooms around here. We think mushrooms as meat is going to be one of the next big things, and here at Wicked Healthy, we’re going to continue to show you how it’s done. The only thing that’s being killed here are shrooms, shrooms and more shrooms!  

We’re a little obsessed with our mushroom pressing technique that we’ve applied to maitake, lion’s mane, oyster and chicken of the woods mushrooms. So much that we can sometimes forget all of the other cool things mushrooms can do. So we rounded up some of the best mushroom dishes we’ve found recently for our latest Select Shroom roundup!

First up is this Beetroot Risotto with Grilled Kind Oyster Mushrooms from the mind-blowingly beautiful site, About that Food. We love how Melina makes food look amazing yet simple and approachable, and this dish is no exception! We love the color of that beet-kissed risotto, and the grill marks on those shrooms are wicked perfect.


Chantarelles are one of our favorite types of shrooms and Hannah’s description of these “dirty diamonds” over at BitterSweet reads like poetry to us:

They lurk on the fringes of civilization, just beyond the beaten trail, breeding and multiplying rapidly under the cover of darkness. Few take notice of their growing forces, and those who do rarely understand the implications. Call it a parasite, call it invasive, but I just call it dinner. 

These dirty diamonds sitting atop this Chantarelle Flatbread Pizza by Hannah are a thing of beauty!


After a recent visit to Philly, Jerrelle over at Chocolate for Basil decided “a Philly vegetarian cheesesteak would do the blog some good,” and we’re so glad she did! This Vegetarian Philly Cheese Steak Sandwich uses baby bellas seasoned with mustard, chili powder, sage, and garlic in place of steak, and we definitely like the way she thinks. Swap out the mayo and cheese with your favorite plant-based alternatives to make it vegan!


Next up is this Vegan Bolognese with Lentils and Mushrooms from Sophia over at Veggies Don’t Bite. We love the way Sophia has paired shrooms with lentils to recreate a meat-based childhood favorite and has instructed us to “grab a bowl, put on your big stretchy pants, and dig in” once it’s made. We’re all over this and that, Sophia!


These Dynamite Rolls from Olives for Dinner look like an explosion of flavor contained in this neatly wrapped nori package. We suggest using our Ninja Squirrel Hot Sauce for this one!

Olives for Dinner - Dynamite Rolls


Last up but not least is this Buckwheat Noodles in Matcha Broth with Asian Vegetables by Meera over at Nutriliciously that uses shiitake and oyster mushrooms with tofu. The weather right now is perfect for soup, and this one looks like it could add some warmth to any rainy day!


This Pepper Steak and Cheese with Lion’s Mane Mushrooms is one of our instagram creations, and is topped with some Heidi Ho smoky cheeze sauce for a hearty shroom-based sandwich. Check out more of our mushroom experiments here!

Pepper Steak and Cheese with Lion's Mane Mushrooms

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