When he's not running Liquid Fungi's state-of-the-art laboratory or coding the next feature for MycoManager, founder Matthew Mazer can often be found creating culinary masterpieces for his team. Today, we're diving into one of his signature dishes - a gourmet Lion's Mane mushroom pizza, crafted with fresh fungi grown right in the Liquid Fungi facility.
The Star Ingredient
Using Lion's Mane cultivated from Liquid Fungi's own high-performing cultures, Matthew demonstrates how this versatile mushroom can transform into a mouthwatering pizza topping. Known for its seafood-like texture and delicate flavor profile, Lion's Mane provides a perfect meat alternative that even the most dedicated carnivores would appreciate.
The Perfect Setup
Armed with his trusty Ninja Pizza Oven, Matthew shows that professional-grade results don't require a brick-and-mortar setup. The Ninja's ability to reach high temperatures creates that coveted crispy crust while maintaining the delicate texture of the Lion's Mane mushrooms.
From Culture to Kitchen
What makes this pizza special isn't just the cooking technique - it's the journey from spore to plate. The Lion's Mane used in this creation started as one of Liquid Fungi's liquid culture syringes, demonstrating the full cycle of mushroom cultivation and culinary enjoyment.
The Family Touch
This isn't just about making pizza; it's about nurturing the family business culture that Liquid Fungi is known for. Matthew's tradition of cooking for his employees showcases how the Mazer family brings their passion for mushrooms from the laboratory to the lunch table, creating not just products, but experiences.
A Recipe for Success The combination of scientific precision in cultivation and culinary creativity in the kitchen perfectly embodies what Liquid Fungi stands for - making gourmet mushroom cultivation accessible while showing the delicious possibilities that await.
