Maple Roasted Maitake Mushrooms on Toast


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  • 1 lb Maitake Mushrooms, torn into pieces
  • 3 tbsp Maple Syrup
  • 1 tbsp Olive Oil
  • 1.5 tbsp Soy Sauce
  • 1/4 tsp Smoked Paprika
  • Chopped roasted pecans(optional)
  • Cream Cheese
  • Toast of choice


  1. Pre-heat oven to 400F.
  2. Line a pan with parchment paper and spread maitake pieces out in a single layer.
  3. Whisk maple syrup, olive oil, soy, and smoked paprika together. Spoon mixture onto maitake’s.
  4. Roast for 10 minutes, flip and roast for 5 minutes.
  5. Broil for an additional 1-2 minutes for color.
  6. Spread cream cheese on toast then place mushrooms on top with pecans

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    Pebble Creek Biologist

    Danielle is a dedicated biologist with a profound passion for mycology and cultivating high-quality mushrooms for the local culinary scene. Her love for exploring the world sparked a deep appreciation for nature’s intricacies. After receiving her Bachelor’s Degree in Biology from WMU, she worked in multiple laboratories before immersing herself in the mycology world at Pebble Creek. Since joining the family farm, Danielle found herself at the forefront of a new chapter as the company recently invested over 100k into a new lab.

    With a keen eye for detail and understanding of fungal biology, Danielle plays a vital role in ensuring the farm produces top-notch gourmet mushrooms. Through experimentation and data analysis, Danielle continuously seeks to optimize cultivation techniques, maximize yield and enhance the quality of the final product. Driven by a commitment to sustainability and supporting local businesses, Danielle’s work helps embody the farm-to-table ethos. By contributing to each harvest, she’s nurturing a culture of excellence in mushroom farming that enriches both palates and communities alike. Danielle continues to be a key factor in Pebble Creek winning multiple awards and species development.

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    Maple Roasted Maitake Mushrooms on Toast