Photo by Rachel Jessee
Lion’s Mane “Crab” Cakes
Servings: 2 servings
Ingredients
- 8 ounces lion’s mane mushroom
- 1 egg lightly beaten
- ½ cup breadcrumbs
- ¼ cup onion finely minced
- 1 tablespoon mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¾ teaspoon Old Bay seasoning
- 1 tablespoon fresh parsley minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons ghee lard, or oil for sautéing
Instructions
- Finely shred lion’s mane in food processor using pulse setting, or shred by hand, until it reaches a crab-like texture. Place shredded mushroom in cheesecloth and squeeze out as much excess moisture as possible. Mix together with all remaining ingredients in a bowl and form into patties. Add oil to frying pan, and sauté cakes over medium heat for a few minutes on each side until nicely browned.
- Enjoy with lemon and your favorite aioli sauce!
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