It’s almost the middle of February which means that love is in the air! Like many, you may be in the middle of planning the perfect romantic evening for your loved one.
If you’re on the lookout for a dish to show your partner just how much they mean to you, we’ve put together four great options to ensure a stellar Valentine’s Day, including one recipe with a fascinating backstory encapsulating the love of a Persian Princess for her beloved Prince.
Each dish features the added benefit of functional mushrooms such as Maitake, Shiitake and Lion’s Mane, all known for their nutrient-rich properties and subtle, earthy taste courtesy of Mycology Nutrition.
Main: Cordyceps & Maitake Mushroom Stir-fry with Tofu
Valentine’s Day is the perfect occasion to share a meal that not only delights the senses but also nourishes the body. Our first recipe, Cordyceps & Maitake Mushroom Stir-fry with Tofu, is a vibrant, flavour-packed dish that combines the earthy richness of Maitake mushrooms with the potentially energy-boosting properties of Cordyceps. Paired with crispy tofu, fresh vegetables, and a savoury umami sauce, this stir-fry is a perfect balance of indulgence and nourishment and of course, ideal for a special night in.
Ingredients
200g firm tofu, cubed
1 tbsp. sesame oil
1 red bell pepper, thinly sliced
1 small courgette, sliced
1 tbsp. Maitake Mushroom Powder
1 tbsp. Cordyceps Mushroom Powder
2 tbsp. soy sauce
1 tbsp. rice vinegar
1 tsp. sesame seeds
Fresh coriander, for garnish
Instructions
1. Prepare and sear the tofu:
Press the tofu to remove excess water, then cut it into cubes. Heat sesame oil in a pan over medium-high heat. Add the tofu cubes and cook for about 8-10 minutes, turning occasionally, until golden and crisp. Remove from the pan and set aside.
2. Cook the vegetables:
In the same pan, add the red bell pepper and courgette. Stir-fry for 5-6 minutes, until the vegetables are slightly softened but still retain some crunch.
3. Add the mushroom powders:
Sprinkle the Cordyceps and Maitake mushroom powders over the vegetables, stirring well to evenly coat them.
4. Create the sauce:
Pour in the soy sauce and rice vinegar, mixing thoroughly to ensure the vegetables absorb the umami-rich flavours.
5. Combine everything:
Return the crispy tofu to the pan, tossing it with the vegetables and sauce. Cook for an additional 2 minutes, ensuring all ingredients are well coated and heated through.
6. Garnish and Serve:
Sprinkle sesame seeds over the stir-fry and garnish with fresh coriander.
The dish should be served hot with steamed rice or noodles.
Potential Benefits: May support immune function and energy levels as well as potentially maintaining strong blood sugar levels.
Main: Shiitake Mushroom Bourguignon
This Valentine’s Day, why not try our mushroom bourguignon with added Shiitake Mushroom Powder further enhancing the earthy, umami flavour typical of this meal.
Ingredients
2 tbsp. olive oil
1 large onion, chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
4 cloves garlic, minced
500g mixed mushrooms, sliced
1 tsp. Shiitake Mushroom Powder
2 tbsp. tomato paste
1 cup red wine
1 cup vegetable stock
1 tbsp. fresh thyme leaves
1 bay leaf
Fresh parsley, chopped, for garnish
Instructions
1. Prepare the vegetables:
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. Add the garlic and cook for another minute until fragrant.
2. Cook the mushrooms:
Add the sliced mushrooms to the pot and cook, stirring occasionally, for about 10 minutes, until they release their moisture and start to brown. Stir in the Shiitake Mushroom Powder, ensuring it is evenly mixed with the mushrooms.
3. Add tomato paste and wine:
Stir in the tomato paste, then pour in the red wine. Bring the mixture to a simmer and let it cook for 5 minutes to reduce slightly and deepen the flavours.
4. Simmer the sauce:
Add the vegetable stock, thyme, bay leaf, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low. Let it cook gently for about 30-40 minutes, stirring occasionally, until the sauce thickens and the vegetables are tender.
5. Finish & serve:
Once the Bourguignon has reached your desired consistency, remove the pot from the heat. Discard the bay leaf, then taste and adjust seasoning if needed. Garnish with parsley.
This dish can be served with mashed potatoes, rise, or crusty bread.
Potential Benefits: Could promote improved gut balance and support holistic vitality and robustness.
Dessert: Reishi Persian Love Cake
This first dessert could be the perfect way to show your partner that they’re loved. The origin of the Persian love cake is that supposedly, a young Persian woman was madly in love with a Persian Prince, and to demonstrate her affection baked him this cake. Including Reishi Mushroom Powder is a great way to enhance the warm spices in the cake and also potentially ease stress and promote relaxation.
Ingredients
For the cake:
200g unsalted butter, softened, plus extra butter melted for greasing
225g golden caster sugar
4 free-range eggs, beaten
½ unwaxed lemon, finely grated zest and juice
½ orange, finely grated zest and juice
2 tsp rosewater or orange blossom water
150g plain flour, plus extra for dusting
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp ground cardamom or cinnamon
1 tsp Reishi Mushroom Powder
100g ground almonds
100g ground pistachios
3 tbsp soured cream or natural yoghurt
For the decorations:
150–175g icing sugar
½ lemon, juice only
1 tbsp orange juice
A few drops rosewater
1 tbsp edible rose petals (dried or fresh)
25g nibbed pistachios
Instructions
1. Prepare the tin:
Preheat the oven to 170°C/160°C Fan/Gas 3½. Brush a bundt tin with melted butter, ensuring every corner is coated, then dust with flour and shake out any excess.
2. Make the batter:
In a stand mixer (or using a hand-held electric mixer), cream together the butter and sugar for around 5 minutes until pale and fluffy. Slowly add the eggs, mixing well and scraping down the sides of the bowl between each egg. Stir in the lemon and orange zests, juices, and rosewater.
3. Incorporate ingredients:
Sift the flour, baking powder, bicarbonate of soda, Reishi Mushroom Powder, and cardamom into the bowl. Add the ground almonds, pistachios, and soured cream, then mix until fully combined.
4. Bake the cake:
Transfer the mixture into the tin, spreading it evenly with the back of a spoon. Bake for 35–40 minutes, or until nicely-risen. Let the cake cool in the tin for a minute or two before carefully remove it onto a wire rack to cool completely.
5. Prepare the icing:
In a bowl, beat the icing sugar with enough lemon and orange juice to create a thick but pourable glaze. Add a few drops of rosewater to taste.
6. Decorate the cake:
Drizzle the icing over the cooled cake, allowing it to cascade down the sides. Let it set for 3–5 minutes, then scatter with rose petals and pistachios. Allow to set completely before serving.
Potential Benefits: Could support liver detoxification and heart function.
Dessert: Lion's Mane Valentine Cupcakes
What better way to finish the evening than with Mycology Nutrition’s recipe for some simple cupcakes containing the potential goodness of functional mushrooms, specifically our powdered Lion’s Mane.
Ingredients
For the cakes:
125g unsalted butter, softened
125g caster sugar
2 free-range eggs
125g self-raising flour
1 tsp Lion’s Mane Mushroom Powder
150g raspberries
6 passion fruit, sieved pulp only
A little milk, to loosen the mixture as necessary
For the icing:
500g icing sugar
160g butter
1 vanilla pod, seeds only
2-3 drops pink or red food colouring
50ml milk
Hundreds and thousands
Instructions
1. Prepare:
Preheat the oven to 180°C/Gas 4. Line a muffin tray with 12 paper cases.
2. Make the cake batter:
In a mixing bowl, beat the butter and sugar together until pale and creamy. Add the eggs one by one, beating well after each addition.
3. Incorporate ingredients:
Gently fold in the flour and Lion’s Mane Mushroom Powder until combined. Then, carefully fold in the raspberries and passion fruit pulp. If the mixture feels too thick, add a splash of milk to loosen it slightly.
4. Bake the cupcakes:
Evenly distribute the batter between the paper cases and bake for 20 minutes, or until a skewer inserted into the centre comes out clean. Then remove them from the oven and leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
5. Prepare the icing:
Using a whisk, beat the icing sugar and butter together until light and fluffy. Add the vanilla seeds and food colouring, then slowly whisk in enough milk to form a smooth, pipeable consistency.
6. Decorate the cupcakes:
Spoon the icing into a piping bag fitted with a star-shaped nozzle. Pipe swirls of icing onto each cupcake, then finish with a sprinkle of hundreds and thousands, or another topping of your choice.
Potential Benefits: May boost your cognitive performance and mental clarity.
There we have it! With love in the air, why not impress your partner with a delicious meal featuring Mycology Nutrition’s functional mushrooms? Packed with flavour and potential wellness benefits, these recipes offer the perfect balance of indulgence and well-being for a memorable Valentine’s celebration.
