Functional mushrooms
Chef Avinash Martins, founder of Janot, says, “Varieties such as lion’s mane, king trumpet, shimeji and enoki appeal to diners who are looking for more plant-based and wellness-led choices. Functional mushrooms are moving beyond supplements, coffees and wellness powders to become everyday culinary ingredients. Varieties such as lion’s mane, shiitake, and maitake are making their way onto menus, valued for their texture and umami-rich flavour. He adds, “As diners become more conscious of what they put on their plates, these mushrooms are emerging not just as culinary ingredients but as part of a broader conversation around food and mindful eating. We ask chefs to share insights on functional mushrooms and easy recipes for cooking them.
Bharwan Gucchi Moilee By Sumalya Sarkar, Executive Chef, Taj Bengal, Kolkata Ingredients: 16 large dried gucchi (morels), about 120g; 200g grated paneer; 60g grated khoya; 40g chopped cashews; 30g chopped golden raisins; 5g chopped green chilli; 10g chopped ginger; 10g chopped coriander; 2g white pepper powder; ¾ tsp salt; and 30g ghee. For the moilee, use 20ml coconut oil; 5g mustard seeds; 20 curry leaves; 80g sliced shallots; 12g sliced garlic; 15g ginger julienne; 2 slit green chillies; 2g turmeric; 2g white pepper; 300ml thin coconut milk; 300ml thick coconut milk; 80ml reserved gucchi soaking liquor; 6g salt; and 20ml fresh lime juice. For the optional garnish, use 40g grated coconut, 30g chopped cashews, 12 curry leaves, black pepper and sea salt. Method: Soak the gucchi in warm water for 30 minutes. Heat ghee in a pan and gently cook the stuffed gucchi for 2–3 minutes, turning carefully. Simmer for 3 minutes, then add thick coconut milk and cook for 2 minutes on low heat.
Chef tip: Avoid washing mushrooms and leaving them wet before cooking, as excess moisture can prevent them from browning properly. Clean them just before cooking and dry them thoroughly before they hit the pan. Remove, wash thoroughly to remove any grit, strain and reserve the soaking liquid, then pat the mushrooms dry. Mix the paneer, khoya, cashews, raisins, ginger, chilli, coriander, pepper and salt. Fill each gucchi without overstuffing. Set aside. For the moilee, heat coconut oil and crackle the mustard seeds. Add curry leaves, shallots, garlic, ginger and green chilli, cooking gently without browning. Add turmeric and pepper, followed by the thin coconut milk and reserved gucchi liquor. Season with salt, remove from heat and finish with lime juice. Serve the gucchi in warm moilee and garnish with toasted coconut, cashews and curry leaves. Finish with curry leaf oil and lime zest, if desired. Looking for trusted parenting advice? Follow TOI Parenting Circle on Instagram for expert guidance, relatable stories, and practical tips delivered every day. Get the latest Lifestyle News and more. Download the TOI app.
From stir-fries and broths to rice and noodles, they bring umami, texture and depth, while also working well as meat substitutes” – Ravi Kumar, an Executive Chef Asian-style Stir-fried Shiitake with Cantonese Sauce by Ravi Kumar, Executive Chef, Amicii Ingredients: Ingredients: 250g fresh shiitake mushrooms, sliced; 50g black fungus (wood ear mushroom); 50g baby bok choy; 1 tbsp cooking oil; 1 tbsp sesame oil; 1 tbsp grated ginger; 2 cloves garlic, finely chopped; 2–3 tbsp Cantonese sauce; 1 tsp soy sauce, optional; 1 spring onion, sliced; sesame seeds and burnt garlic for garnish; and black pepper to taste. Stir-fry the shiitake, black fungus and baby bok choy for 3–5 minutes until browned and tender. Add the garlic and ginger and cook for 30 seconds. Stir in the Cantonese sauce and soy sauce, if using, and toss for 1–2 minutes until glossy and well coated. Miso Mushroom & Sesame Noodles By Mani Naidu, Executive Chef, Pangeo Ingredients: 100g oyster mushrooms; 100g shiitake mushrooms; 180g noodles; 1 tbsp white miso; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp minced garlic; 1 tsp minced ginger; ½ tsp chilli flakes; 2 tbsp finely sliced spring onion; and 1 tsp toasted sesame seeds.
- The global functional mushroom market is expected to reach $36.61 billion in 2026, up from $33.72 billion in 2025, according to Fortune Business Insights – Food and beverages made up 41.7% of the global functional mushroom market in 2025, making it the largest application segment, according to Grand View Research Shiitake: “With its intense savouriness and firm texture, shiitake adds depth and character to broths, stir-fries and slow-cooked dishes,” says an executive chef. “Acidic ingredients such as lime, lemon or rice vinegar can also help balance its richness and brighten the dish,” says Naidu. Method: Cook the noodles according to the packet instructions, drain and set aside.
Oyster: Mild and delicate, with a soft, silky mouthfeel that becomes pleasantly meaty when cooked. It works well with marinades and spices. Maitake: Earthy and robust, with clustered edges that turn crisp when roasted while remaining tender inside. Lion’s mane: Delicate in flavour with a succulent, fibrous texture and satisfying bite, making it a good meat substitute. King oyster: Dense and substantial, with a firm, meaty bite that holds its shape during cooking. Gucchi (morel): Earthy and aromatic, with a tender yet resilient texture. (by Sumalya Sarkar, Executive Chef, Taj Bengal, Kolkata) “The biggest shift is that functional mushrooms are no longer limited to the wellness aisle. In the kitchen, their real strength is their flavour, texture and natural umami. When treated like a culinary ingredient rather than a supplement, mushrooms such as shiitake, lion’s mane and oyster can easily become part of everyday dishes” – Mani Naidu, an Executive Chef Lion’s Mane: It has a mild, delicate flavour with a slightly seafood-like character and a firm, meaty texture. Chef Mani Naidu recommends pairing it with white miso, sesame, ginger, garlic and chilli. Miso adds fermented umami, sesame brings nuttiness, while ginger and chilli add freshness and heat. Shiitake: With its stronger earthy and savoury profile, shiitake works well with soy, miso, garlic, ginger, sesame oil and spring onion. Oyster mushrooms : Their mild flavour pairs easily with garlic, black pepper, chilli, thyme, parsley and lemon. Their tender texture also makes them ideal for stir-fries, pasta, rice and roasted vegetables. (shares Mani Naidu, Executive Chef, Pangeo) “Shiitake, oyster and maitake are versatile, flavourful and easy to work into familiar dishes. Method: Heat a wok or large frying pan over high heat and add the cooking oil. Turn off the heat and finish with sesame oil. Garnish with spring onion, sesame seeds and burnt garlic. Serve hot with steamed rice, noodles or stir-fried vegetables. Chef tip: Keep the wok hot to help the mushrooms brown while retaining their texture. Add sesame oil only after switching off the heat to preserve its aroma and flavour. Heat the sesame oil in a pan over medium-high heat, add the garlic and ginger, and sauté until fragrant. Add the oyster and shiitake mushrooms and cook over high heat until browned and golden at the edges. In a small bowl, whisk the miso and soy sauce with a little warm water to make a smooth sauce. Add it to the mushrooms and toss until well coated and slightly reduced. Add the noodles and toss until glossy and evenly coated. Finish with spring onion, chilli flakes and sesame seeds, and serve immediately.
