Recipes

Lion’s Mane “Crab” Cakes

• 1 pound lion’s mane mushrooms
• 2 tablespoons water
• ¼ teaspoon Morton’s kosher salt
• ½ cup panko
• ¼ cup minced green onion1/4 cup minced red bell pepper
• ¼ cup mayonnaise
• 2 tablespoons chopped herbs (such as cilantro, tarragon or italian parsley), plus extra garnish
• 1 tablespoon Worcestershire sauce or mushroom ketchup
• 1 teaspoon Old Bay Seasoning, optional
• 1 egg beaten
• ½ cup all-purpose flour
• Vegetable oil for sauteing cakes
• Sweet and Spicy Aioli, for serving 

Tear the lion’s mane mushrooms into pieces that resemble bits of crab meat, resist using a processor as the pieces will be too small.

In a large skillet, combine mushrooms with water and salt, bring to a simmer over medium-low heat. Cover skillet and cook 3 minutes or until mushrooms have wilted and released their liquid, stirring occasionally. Remove cover and continue cooking untill most of the liquid has evaporated, about 2 minutes. Remove from heat and allow mushrooms to cool, then using your hands , squeeze mushrooms to remove as mush liquid as possible, discard any liquid that drains off.

Put the mushrooms into a large bowl. Stir in panko, green onion, bell pepper, mayonnaise, herbs. Worcestershire or mushroom ketchup, and Old Bay seasoning (if using). Taste the mixture and add more seasoning if needed. Add egg and stir to combine. Let mixture rest for at least 15 minutes, or cover and refrigerate overnight.

When ready to cook: Heat oven to 350 degrees. Pour flour into a pie plate. Line a baking sheet with parchment paper and set next to flour. 

Divide the mushroom mixture and use your hands to press and  form 8 cakes, being careful as the  mixture is fragile. Put each cake into flour turning to coat all sides. Dust off any excess flour and arrange cakes on the prepared baking sheet. Discard unused flour.

Pour very thin layer of oil into a large ovenproof skillet over medium heat. When oil is shimmering, use a spatula to arrange cakes in hot skillet and cook until brown on one side, about 3 minutes. Use spatula to turn cakes and then transferskillet to ovn. Bake untill hot throughout, about 10 minutes. Remove cakes to serving platesand serve immediately with Sweet and Spicy Aioli.

Sweet and Spicy Aioli

• ½ cup mayonnaise
• 2 tablespoons honey
• 2 tablespoons relish
• 1 tablespoon Sriracha
• 1 tqablespoon apple cider vinegar

In a small bowl, stir together mayonnaise, honey, relish, Sriracha and vinegar. May be made ahead and refrigerated in an airtight contqainer for up to 1 week. Makes ¾ cup.

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