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I’m a plant-based chef and I use this newsletter to write about food and health — where health encompasses nutrition, mental balance, and the resilience of our communities. I send out weekly personal essays as well as recipes for paid subscribers.

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Shroomify Anything!

Oct 15, 2023

October is starting to feel like the High Holy Month of Mushrooms for me each year. There are so many celebrations! And today is the biggest one: the New York Mycological Society Fungus Fest at Randall’s Island.

Expanding on my idea last year, I’m running a cooking workshop about how to turn any dish into a mushroom-centered one. We’ll be making mushroom crostini snacks: one with sea-like flavors (nori sour cream with pickled nameko mushrooms) and one more like meat (roasted oysters with a horseradish-mustard sauce). The recipes for both these snacks are available for paid subscribers:

A Fishy & A Meaty Mushroom Snack

Kate Ray

Oct 13

For this Sunday’s Fungus Festival (get tickets! come out!) I’m running a cooking workshop about (yes, of course) mushrooms. I’ll have handouts about how to “shroomify” any dish, which I’m sending out to you as part of Sunday’s newsletter. There will also be a small…

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I’m also sharing these quick guides to cooking with mushrooms — I tried to fit everything I know about commonly found mushrooms and their basic cooking techniques into these two handouts. I’ve got a savory one and a sweet one:

Shroomify Anything — Savory

Shroomify Anything — Sweet

Are you cooking anything with mushrooms these days? I would love to hear about it in the comments!