Lion Cakes

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) 

  • 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


  • 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!
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