Lion's Mane Rangoon & Reishi-Raspberry Sweet Tea

Written by Krista Towns

As the sun shines brighter and the days grow longer, summer welcomes the perfect season to enjoy our favorite vegetables —including mushrooms! You’ll likely find an abundant variety of them in South Carolina, both in the woods and on the stands of your farmers markets.  Foraged varieties you may spot include chanterelles, oyster and possibly black trumpets. Cultivated varieties like lion’s mane, oyster and maitake are usually available for purchase at farmers markets. Dried mushrooms are available year-round online, and you’ll likely find several varieties in your grocery store. I’m sharing two of my favorite recipes that are perfect for an afternoon respite on a hot, sunny day. You won’t miss the crab in the Lion’s Mane Rangoon, and you’ll fall in love with the  

Reishi-Raspberry Sweet Tea!

Photo Cred: Krista Towns

Lion’s Mane Rangoon

A delicious mushroom version of the ever-popular 

Crab Rangoon, this is a super-easy make-ahead 

party appetizer.

Makes 24 wontons

3 tablespoons unsalted butter

1 small garlic clove, minced

2 cups cleaned, shredded and chopped lion’s mane mushrooms

2 tablespoons water

1/2 teaspoon salt, plus more as needed

1 cup whipped cream cheese

1 green onion (green part only), finely chopped

1/2 teaspoon Worcestershire sauce

1/2 teaspoon fresh lemon juice

Freshly ground black pepper

1 egg

24 wonton wrappers

Oil for frying

Sweet chili sauce or sweet and sour sauce

Melt the butter in a medium saucepan over medium-low heat. Add the garlic and sauté for 2 to 3 minutes or until just golden. Stir in the mushrooms, 2 tablespoons of water, and the salt and cook, stirring occasionally, for 10 to 12 minutes, or until the mushrooms are tender and the water has been absorbed. Set aside to cool.

In a medium bowl, combine the cream cheese, green onion, Worcestershire sauce, and lemon juice and mix well. Fold in the mushrooms. Taste and adjust the seasoning with salt and pepper. 

In a small bowl, whisk together the egg and 2 tablespoons of water. Place a heaping teaspoon of the mushroom mixture in the center of a wonton wrapper. Brush the edges with the egg wash and fold it into a triangle shape, sealing the edges. Repeat with the rest of the wrappers and filling. Alternatively, place the filling in the center of each wonton wrapper, brush the edges with egg wash, and pinch up and seal the edges like a little purse.

Heat 2 to 3 inches of oil in a large, heavy saucepan to 345 degrees F. When the temperature is reached, add the wontons and fry, working in batches if necessary, for about 2 to 3 minutes, or until golden brown. Drain the wontons on a wire rack or paper towels. 

Serve with sweet chili sauce or sweet and sour sauce.

Photo Cred: Krista Towns

Reishi-Raspberry Sweet Tea

A bright, colorful, and refreshing tea, this has the health benefits of both reishi mushrooms and raspberries. You will need a tea ball infuser or a fine-mesh sieve to strain the finished tea.

Serves 6      

5 to 6 ounces dried reishi

2 tablespoons loose raspberry leaves (available online)

2 tablespoons honey, or agave syrup (vegan option)

2 tablespoons sugar

2 1/2 cups fresh raspberries

1 tablespoon sugar

1 lemon, cut into slices

Mint leaves (optional)

Bring 5 cups of water to a boil in a medium saucepan with a cover over medium-high heat. Add the reishi pieces. Place the raspberry leaves in a tea ball infuser and add it to the saucepan. Lower heat to medium-low, cover, and simmer for 30 minutes.

Remove the tea ball, add the honey and sugar, and continue to simmer for an additional 1 1/2 hours. Strain through a fine-mesh sieve and let cool.

In a medium saucepan over medium heat, combine 2 cups of raspberries, 4 cups of water, and the sugar and mix well. Simmer, mashing occasionally with a fork or spoon, for 15 to 20 minutes. Strain through a fine-mesh sieve and let cool.

Pour the raspberry juice and reishi tea into a pitcher.

Add a few lemon slices and most of the remaining 1/2 cup of fresh raspberries (reserve a few for garnishing the glasses).

Pour into tall glasses over ice and garnish with lemon slices, raspberries, and mint leaves. Add additional sugar to taste if you like!

Photo Cred: Krista Towns

About the Author

Aiken resident Krista Towns is the culinary editor of Fungi magazine. She holds a Mushroom Foraging Certification for food service in 18 states and is an active member of the North American Mycological Association. Her first cookbook, Mushroom Gastronomy, is available on Amazon and carried by Plum Pudding, Aiken’s popular cookware store located on Laurens Street. When not cooking, developing recipes or writing, Krista can be found enjoying the country life here in Aiken with her husband, horses and the family’s two beloved spaniels.

Purchase Mushroom Gastronomy HERE!