Lion's Mane 'Crab' Cakes

So excited to see Lion's Mane mushrooms in my subscription box from Mycopolitan Mushroom Company this week. I mean just look at them; they look like fuzzy pompoms. How fun is that? And Lion's Mane mushrooms are reported to be loaded with health benefits. You can read more about them here.

Lion's Mane mushrooms have a texture that is somewhat delicate and spongy with a taste similar to crabmeat. While I found the texture to be almost identical to crab, these mushrooms did not have seafood overtones. They were also less "shroomy" than other mushroom varieties, fully taking on the flavors in this traditional crab cake preparation.

Makes 6 Patties

Preparation time 15 minutes

Cook time 10 minutes

INGREDIENTS:

3-4 Cups shredded Lion's Mane mushrooms (about 3 good-sized clusters)

1/2 Cup panko breadcrumbs (may substitute crushed Ritz crackers)

1/4 Cup mayonnaise

1 egg

1 Tbsp Dijon mustard

2 tsp Worcestershire sauce

Zest & juice from 1/2 lemon

1 small shallot minced

2 Tbsp chopped fresh parsley

1/2 tsp salt

pepper to taste

olive oil for sauté

PREPARATION:

1. Shred Lion's Mane mushrooms by hand and add to large mixing bowl.

2. Add remaining ingredients and stir to combine.

3. Form into patties.

4. Preheat cast iron frying pan over medium heat. Add 2 Tbsp olive oil and sauté cakes until golden brown, about 4-5minutes on each side.

5. Suggest serving with rice, lemon wedge, chipotle crema, and green salad.

NOTES:

1. For vegan, swap the mayonnaise for a vegan mayonnaise and replace egg with either a flax egg or additional 3 Tbsp vegan mayo. To make a flax egg, combine 1 Tbsp ground flax meal with 3 Tbsp water and let sit for 5 minutes before using.

2. For gluten free, substitute gluten-free breadcrumbs. I like these. As an Amazon affiliate, I may receive commission for items purchased through links.