• 6 Kennett Square PA Vegan Mushroom Cakes 5 oz each
• 1 Qt. Vegan Mushroom Bisque

Gluten Free Vegan Mushroom Cake-Fresh lions’ mane, cremini, grey oyster, shiitake, Kennett Square Pa. mushrooms, vegan mayo, flax seed meal, sweet onion, red pepper, garbanzo beans, marinated artichoke hearts, hearts of palm, seaweed, lemon zest, scallion, roasted garlic, granulated garlic, yellow mustard, grainy Dijon, Old Bay, Tabasco, fresh parsley, grapeseed oil, rice flour, pomace olive oil, Chick pea & almond flour, sea salt, cracked black pepper. (consume within 3 days of thawing; can be refrozen)

Fresh Kennett Square PA Vegan Mushroom Bisque- lions Mane, shiitake, cremini, portabella, white mushrooms, mushroom stock, celery, carrot, sweet onion, rice flour, grapeseed oil, fresh parsley, dill, thyme, rosemary, Tabasco, sea salt, cracked pepper, coconut milk, dry Sherry.

HOLIDAY ORDERS-LAST DAY TO PLACE FOR CHRISTMAS IS 12/16-will ship 12/17 and 12/18

Cooking Instructions:

Freezing/Thawing Guidelines

All products should be consumed within 3 days of thawing, or you can refreeze the products for up to 6 months. 

How to Cook

Preheat oven to 350 degrees, grease cooking sheet/pan (olive oil or butter or a combo of each, your preference) place cakes on pan, drizzle with 1 part olive oil, 1 part butter (again your preference on adding fat) we recommend 3 Tbs., you can certainly use less or add if you like. Bake for 25 – 35 minutes until internal temperature of 165 is reached. (Can be cooked from frozen, simply increase time approx. 10-12 minutes, and still make sure your internal temp is 165 degrees. Soup: First, always make sure your products are thawed under refrigeration

About Mother Nature's Sun

Chef Michael's culinary journey began at his father's seafood restaurant, The Lobster Pot, in Wawa, Delaware County, Pennsylvania. After honing his skills in every aspect of the restaurant, he discovered his passion in the kitchen. Inspired by a vision for gourmet takeout seafood, he founded Seafood on The Go, bridging the gap between fast food and fine dining.

His entrepreneurial spirit led him to the Marriott, where he quickly rose through the ranks to become a District Executive Chef. Armed with certificates from the Restaurant School of Philadelphia and the Culinary Institute of America, Chef Michael's dedication to fresh, farm-to-table ingredients and fusion cuisine has earned him acclaim throughout his career.