Lion's Mane 'Crab' Cakes
If you've ever walked away from the market and wondered “what the heck do I do with this awesome lion's mane I just bought?”, this is the recipe for you. Surprisingly, the texture of these mushrooms strongly resembles crab meat, which means that they are the perfect vegetarian substitute for crab cakes. This versatile main dish can be served on an english muffin with a poached egg for breakfast, a bed of fresh greens tossed in a citrus vinaigrette for a light lunch, or as the center of your plate at dinner time.
Ingredients:
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1 lb MJM Lions Mane, diced
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½ cup panko crumbs or crushed saltine crackers
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6 Tablespoons mayo
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1 large egg
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1 teaspoon yellow mustard
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1 teaspoon lemon juice
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1 teaspoon Old Bay
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1 ½ teaspoons finely minced fresh parsley or 1 teaspoon dried
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¼ teaspoon table salt
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¼ teaspoon ground black pepper
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1 Tablespoon salted butter
Steps:
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Whisk together all ingredients EXCEPT mushrooms, panko and butter, until fully incorporated
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Fold in diced lions mane and panko
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Refrigerate for 30 mins to 2 hours
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Remove mix from fridge and portion into 1/3 cup scoops on a baking sheet lined with a piece of parchment or wax paper. Place another piece of parchment on top and press each portion into a flat cake
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Refrigerate for 30 minutes
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Melt enough butter to coat the bottom of your cast iron skillet (1-3 T) over medium low heat
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Sauté Lions Mane Cakes until just brown and crisp on each side