Lion's Mane Mushroom 'Crab' Cakes
I have heard about these Lion's Mane 'Crab' Cakes when John first started growing mushrooms. To be honest, i didn't believe anything that i heard...I was wrong on all counts!! These were great - they did taste like crab and if I didn't know they didn't have meat, I wouldn't have missed it.
I also thought they would be difficult and would take a long time to prepare. They were so simple and enjoyable.
Give them a try - you won't be dissappointed.
Lion's Mane 'Crab' Cakes
8 oz Lion's Mane Mushrooms
1 egg (or flax egg)
1/2 cup panko breadcrumbs
1/4 cup onion
1 Tbsp mayonnaise (or vegan mayonnaise)
1 tsp worcestershire sauce
3/4 tsp Old Bay Seasoning
1 tsp dijon mustard
1 Tbsp dried parsley
1/4 tsp salt
1/4 tsp pepper
2 - 3 Tbsp olive oil
1/4 cup mayonnaise or vegan mayonnaise
1 tbsp dill pickle relish
1/4 tsp Old Bay Seasoning
Quick Tartar Sauce
Hand shred Lion's Mane Mushroom into small pieces resembling texture of flakey crab.
In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, old bay seasoning, Dijon mustard, parsley (finely chopped), salt and pepper. Mix until fully incorporated.
Mix in Lion's Mane Mushroom until fully incorporated.
Mix in Panko breadcrumbs until fully incorporated.
Form mixture into 3-4 equal size round flat patties (about 1/2 to 3/4 inch thick).
Heat oil in sauté pan on medium/high heat.
Cook patties for approximately 2-3 minutes per side. Should be golden brown and cooked throughout.
Add optional garnish, squeeze of lemon and enjoy!
Leftovers and Storage: Transfer to airtight container or dish. Refrigerate for up to 48 hours. Can reheat and serve.
This recipe was taken from https://aubreyskitchen.com/lions-mane-mushroom-recipes/