Lion Cakes
Lion’s Mane Mushroom “crab” cakes
Shredded, roasted Lion’s Mane mushrooms are the perfect meaty substitute for crab in this mouthwatering, savory, satisfying take on a classic favorite!
2 servings (4 cakes)
INGREDIENTS
- 8 ounces Lion’s Mane mushrooms
- 2 cloves garlic, smashed and peeled
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoon fresh parsley, chopped
- ¼ cup diced onion
- 1 stalk celery, diced
- 2 tablespoons mayonnaise
- ½ teaspoon soy sauce
- 1 egg, beaten
- ½ teaspoon paprika
- ½ lemon
- 1 cup panko breadcrumbs
- Avocado oil for frying (or other mild oil with a high burn point)
- For serving: arugula or mixed salad greens
- For tartar sauce: mayonnaise, sweet relish, sriracha sauce
DIRECTIONS
- Preheat oven to 350 degrees convect roast if possible. If not, 375 degrees.
- Trim off any substrate left on mushroom base, then shred the mushrooms into crab-sized pieces using two forks. If using large Lion’s Mane, you could opt not to use the very center of the core if it’s not shredding well.
- Add shredded mushrooms, garlic, olive oil, S+P to a baking dish; toss to combine.
- Roast or bake for 40 minutes until nicely browned, stirring every 10 minutes.
- While the mushrooms cook, add parsley, onion, celery, mayo, soy sauce, egg, paprika, panko crumbs and the juice of the lemon to a mixing bowl. Stir to combine. When mushrooms are done cooking, add to the mixing bowl and stir to combine.
- Make tartar sauce to taste by combining mayo, sweet relish and sriracha sauce (starting point: 2 T mayo, 1 T relish, 1 t sriracha)
- Shape mixture into four patties about an inch thick. Heat oil in a skillet over medium-high/high heat. Cook, flipping once, until deep brown and crispy on both sides.
- Serve over arugula or mixed greens, topped with tartar sauce. Enjoy!