blimp city mushroom (2025)

12/09/2025

Soup season is upon us, and Lion's Mane Bisque should be on your menu. Stop by one of our farm friends stands: and . Or visit us this Saturday at the , or on Tuesday at the Barberton Farmers Market.

Lion's Mane Bisque
• ½ lb lions mane (+¼ lb more if you want chunks for topping)
• 3 TBS butter
• 1 c onion, diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 1 TBS tomato paste
• 1 TBS Old Bay Seasoning
• 3 TBS flour
• 1 can coconut milk
• 1-2 c chicken stock (or water/vegetable stock)
• Juice of ½ a lemon
• ½ tsp salt (+more to taste)

Tear lions mane into bite sized chunks and cook in a dry skillet until slightly browned and they release some of their juices. Set aside.

Melt butter in the bottom of a soup pot and cook onions, carrots and celery over medium heat until vegetables are softened. Add old bay seasoning, garlic and tomato paste, cook until fragrant and then add reserved lions mane chunks. (hold back any you are using for topping). Sprinkle flour over the top and stir until combined. Add the coconut milk and 1 cup of chicken stock or water. Bring to a simmer and cook until veggies are tender (about 10 minutes). Blend using an immersion blender then return to low heat. (you can add more stock if you like a thinner soup) Stir in the juice of ½ a lemon, taste and adjust seasoning. Top each bowl with reserved lions mane chunks if using and serve with oyster crackers, more Old Bay, lemon wedges and parsley.

05/09/2025

As the days begin to cool, spaghetti is often my go to comfort food. Here is our favorite sauce with mushrooms. We are at the again this week. So, come say hi, and pick up fresh mushrooms for your upcoming meals. Today is our delivery day for our farm market friends: , and . And we'll be at the Barberton Farmers Market on Tuesday.

Spaghetti Sauce with Mushrooms
• 3 TBS oil
• 1 medium onion, large dice
• 2 tsp salt
• 1 tsp dried oregano
• 1 tsp red pepper flakes (more or less to taste)
• 1/4 c packed fresh basil leaves
• 4 cloves of garlic
• 1 TBS brown sugar
• 16 oz (2 cups) diced tomatoes
• 1/2 lb mushrooms, sliced (any variety will do, I use lions mane)
• 1 TBS balsamic vinegar

Heat oil in sauce pan, add onions, salt, oregano and red pepper flakes. Stir, cover and let cook until onions are starting to soften. Add half the sliced mushrooms, cook until mushrooms start to soften and slightly brown. Add garlic cloves, basil, sugar, and tomatoes. Cover and simmer for 30 minutes to an hour.

While the sauce is simmering, brown the remaining half of mushrooms in a bit of oil and set aside. (if you don’t like any chunks of mushrooms in your sauce, skip this step and put all the mushrooms in the sauce to start.)

Using an immersion blender, or food processor/blender blend the sauce until your desired consistency. Return to low heat, add vinegar and taste for seasoning. Adjust as needed. Stir in whole mushroom slices if using. Serve with cooked pasta noodles, with Parmesan cheese and more fresh basil.

*if you want to add meat to this sauce, brown 1/2 lb ground beef or pork in pan first. Remove, then start with step one. Add your browned meat back into the sauce after you blend. Simmer for another 20-30 minutes before adding in your mushroom chunks/serving.

*this sauce freezes well

29/08/2025

Lion's Mane "Chicken" and Waffles, a "chick" patty sandwich, schnitzel, nuggets. This weeks recipe is so versatile. And is a great way to serve up Lion's Mane. Good thing we have a lot of Lion's Mane heading to our farm friends: , and . And we'll be bringing plenty to tomorrow. Visit us in Medina tomorrow, or our friends all weekend! Have a great Labor Day!

Lions Mane Fried Cutlets
• 1 lb lions mane, separated into 4-6 large balls/chunks
Mix together in bowl:
• 1 c buttermilk
• 1 TBS your favorite hot sauce
• 1/2 tsp salt
Mix together in separate bowl:
• 1 c flour
• 1/2 c corn starch
• 1 tsp baking powder
• 2 tsp garlic powder*
• 2 tsp onion powder*
• 2 tsp kosher salt
• 2 tsp black pepper
• Oil to fry in

Bring a cast iron or stainless pan to med/high heat (you can lightly oil if using stainless) and working in batches if needed (don’t overcrowd the pan) place the lions mane hunks on the hot pan and press down with a spatula or heavy weight. (you can put parchment on top of the lions mane and place another heavy pan or dutch oven on top to smash them down. Sear until flat and brown on one side, flip and repeat until both sides are browned and you have released most of the water from the mushrooms. This step can be done up to a day ahead of time, cool and refrigerate until ready to proceed.

Heat oil to 350° in your frying pan. (I use a shallow frying pan with about 1-2 cups of oil)

Dip prepared cutlets in buttermilk mixture, then into the dry seasoned mix, then into hot oil. Fry, flipping as needed until golden brown on both slides.

Remove from oil and rest on paper towels to absorb any excess oil.
*you can use your favorite spice mix for these, get creative!

Enjoy in a variety of ways!
• On a bun with your favorite sauce, pickles and shredded lettuce
• On waffles with maple syrup and powdered sugar
• Keep the chunks large and prepare like a schnitzel
• Make the chunks smaller and eat like “nuggets” with your favorite dipping sauce

22/08/2025

This recipe is perfect for end of summer parties and back to school potlocks. It can be served warm (kept in a crockpot) or room temp and is delicious either way. Even people who "don't like mushrooms" LOVE this creamy, cheesy dip! Visit us at the Barberton Farmers Market on Tuesday, or get your mushrooms at our farm market friends , and .

Creamy Mushroom Dip
• ½ pound mushrooms, chopped
• 2 TBS butter or olive oil
• 1 medium onion, small dice
• 2 cloves of garlic, minced
• 1 TBS fresh thyme (or 1 tsp dried)
• ½ cup white wine
• 1 tsp salt
• ½ tsp ground pepper
• 8 ounces cream cheese, room temp
• 1 c shredded gruyere cheese

Saute onions in oil until soft, add mushrooms and cook a few minutes more. (you can remove 2 TBS of the mushroom mixture for garnish on top of dip if you prefer)

Add garlic and thyme and cook until fragrant. Add wine and reduce down until liquid is gone.

Pulse in food processor or with a hand blender and then put back in pan. Add Cream cheese, stir until melted, then add gruyere, stirring until all blended and smooth. Taste and season with more salt and pepper to taste. Place in serving dish or in a crock pot to keep warm. Garnish with reserved mushrooms and more fresh thyme. (optional)

Serve with crackers, mini toasts, or tortilla chips. Can be served warm or room temp.

15/08/2025

We love these pickled mushrooms straight from the jar. Better yet add them to a salad or a pizza. Best done with a mix of mushrooms, that you can conveniently pick up that mix tomorrow at the , or one of our farm market friends and .

Marinated Mushrooms
• 2 TBS oil (vegetable or olive)
• 1 pound mushrooms (a mix is good)
• Pinch of red chili flakes (to taste)
• ¼ teaspoon salt
• 1 TBS brown sugar
• Handful of chopped basil
• ¼ cup rice vinegar (apple cider vinegar will work as well)
• 1 TBS soy sauce
• 1 chopped green onion or chives (optional)

Trim and slice mushrooms into bite sized pieces. Heat oil in a frying pan over med-high heat then toss in mushrooms and cook until they start to brown slightly. Add salt and pepper flakes. Cook for 5 minutes. Stir in basil and brown sugar, then remove from heat and add the vinegar and soy sauce. Top with chopped green onion or chives. You can serve immediately as a warm salad or place in a jar to marinate for up to 3 days.

08/08/2025

It's TACO FRIDAY! Isn't everyday taco day? A favorite of our vegan and vegetarian friends that works well with any type of mushroom. These tacos are aimed to please. Deliveries are going out today to our farm market friends: , and . And we hope to see you at Barberton Farmers Market on Tuesday.

Mushroom Tacos
• 1 pound mushrooms, sliced
• 1 TBS oil
• 2 garlic cloves, minced
• 1 small onion, sliced thin
• 2 tsp salt
• 1 TBS cumin
• 1 tsp dried oregano
• ½ tsp red chili flakes
• 1 TBS chili powder
• 1 TBS tomato paste (less spicy) OR 1 TBS chopped chipotle in adobo (more spicy)
• ½ cup water or light lager

Heat oil in large saute pan, add sliced mushrooms and cook until starting to brown. Add onion and cook for a couple minutes more, then add garlic, cumin, oregano, chili powder and chili paste OR chipotle in adobo. Stir until combined, add in liquid and simmer until reduced. Season with more salt if needed. Serve with your favorite tortilla or taco shell and toppings.

01/08/2025

Try some tasty summer fun with grilled mushrooms. Our favorites to grill are Black Pearl Kings, and King Trumpets (pictured). These are marinated and served with pesto, but try any of your favorite sauces or seasonings. We'll be at this Saturday (9am-1pm) and we dropped off fresh mushrooms and today.

25/07/2025

What's the best way to give some love to your summer pasta dishes? Mushroom "meatballs" of course. Make sure you use lots of fresh basil or pesto to really keep it bright and summery and flavorful. We've made fresh drops today, so pick up your favorite blimp city mushrooms at , or

Mushroom Meatballs
• 1.5 lbs oyster mushrooms, rough chopped. (or any mushroom would work)
• 3 cloves of garlic, minced
• ½ c diced onion
• 1 TBS soy sauce
• 1 tsp dried herb of choice (oregano or sage work well for a basic ball)
• 2 TBS olive oil
• 4 oz softened cream cheese
• ½-1 tsp salt (to taste)
• 1 egg, beaten
• 1-2 c bread crumbs

Saute onions, herbs, salt, garlic and mushrooms in oil until veggies are softened and slightly browned. Add soy sauce and deglaze the pan. Transfer to your food processor and pulse until you have a fine mince and then return to the pan with 1 TBS butter.

Add softened cream cheese and mix over medium/low heat until the cheese is incorporated. Turn off heat, taste and adjust seasoning. (if you are using seasoned bread crumbs be more conservative with the salt)

Add egg and bread crumbs, mix together (use a spoon or your hands). Add more bread crumbs if needed until you can form balls.

Pan fry in a bit of oil (best method) or bake in a 425° oven for about 20 minutes. Use as you would any meatball! These freeze well too, just reheat in the oven or toss directly into your favorite sauce and simmer until warmed through.

18/07/2025

This week we have a brilliant little pasta salad. We use chestnut mushrooms for this, but you can easily replace them with your favorite mushroom. Come get chestnuts and all your favorites at the tomorrow from 9-1. Or you can always visit one of our farm market friends , and

Chestnut Mushroom Pasta Salad with Corn and Sichuan Peppercorns
• 1 tsp Sichuan peppercorns (crushed in mortar and pestle)
• 4 green onions, sliced thin
• 4 garlic cloves, finely minced
• 2 TBS sesame seeds
• 1.5 tsp crushed red pepper
• 1 c vegetable oil +1 TBS
• 1/2 c soy sauce
• 3 TBS balsamic vinegar
• 1/2 pound chestnut mushrooms (sliced king trumpet or black pearl king would work too)
• 8 ounces udon noodles (or spaghetti noodles) broken in half
• 2 cups fresh corn kernels
• 12 oz garlic scapes, broccoli,
or green beans (optional)
• Salt to taste

In 1 TBS oil, saute garlic scapes, broccoli or green beans if using. Once starting to soften, add mushrooms and cook until starting to brown. Add in corn, toss together, season with a bit of salt and remove from heat.

Cook noodles according to package directions, drain and rinse under cold water to cool and toss in a large bowl with the mushrooms and veggies.
Heat 1 c of vegetable oil over med/high heat until just before smoke point, between 300-350 degrees.

In a heat proof bowl, combine peppercorns, green onions, garlic, sesame seeds, and red pepper. Carefully pour the hot oil over top and then add the soy sauce and vinegar. Stir to combine, pour over the noodles and veggies and toss to combine. Eat at room temp or refrigerate to serve later.

14/07/2025

We are back from vacation and have some wonderful chestnut mushrooms that need a home quickly! Message us if you are interested! 🍄‍🟫

07/07/2025

Happy birthday Jason! Reminder - Blimp City Mushroom is on vacation this week so no Barberton market on Tuesday. See ya all next week!

04/07/2025

Celebrate the fourth with Lion's Mane "Lobster" Rolls! Great warm or cold this preparation is a crowd pleaser. Visit us at the Medina Farmers Market, or one of our farm stand partners , , or to pick up some Lion's Mane or other mushrooms for your weekend picnics.

Lion's Mane "lobster" Rolls
For the sauce
• 1/4 c celery, small dice
• 1/4 c mayo
• 1 tsp Old Bay
• 1 TBS chopped chives
• 1 TBS chopped dill
• Juice of half a lemon
• Salt and pepper to taste

For the mushrooms:
• 1 lb lions mane mushroom, ripped into medium sized chunks
• 1 tsp Old Bay seasoning
• 1/2 tsp salt
• 1 tsp sugar
• 5 TBS butter, divided

To Finish
• 4-6 split top, New England style hot dog buns (sides trimmed)
• Chopped dill, chives
• Sprinkle of Old Bay
• Lemon wedge

Stir together all the sauce ingredients in a medium bowl. Set aside.

Heat 2 TBS of butter in large skillet, add lions mane chunks and cook until browned and slightly softened. (stirring occasionally) When they are almost done, add Old Bay, salt, sugar and stir. Remove from heat, then stir in 2 more TBS butter until melted. Taste and add more seasoning if you like. Toss in the bowl with the sauce and stir to combine.

Melt the remaining butter in the skillet over medium heat; toast the buns on the cut sides about 1-2 minutes each side until golden and toasty.

Fill the toasted buns with the mushrooms, top with chopped herbs, more Old Bay and lemon wedge.

blimp city mushroom

12/09/2025

05/09/2025

29/08/2025

22/08/2025

15/08/2025

08/08/2025

01/08/2025

25/07/2025

18/07/2025

14/07/2025

07/07/2025

04/07/2025

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