Overview:
A mushroom that tastes like crabmeat? Sautéing lions mane with butter and garlic tastes nearly identical to crabmeat or lobster! It’s a great vegan option and/or for anyone with shellfish allergies that wish they could eat shrimp or other seafood. Furthermore, it’s a smart and tasty way to get kids to eat mushrooms!
This recipe is delicious, easy to prepare and sure to please. It can be made ahead of cooking and can be kept in a refrigerator or frozen. This recipe was developed for both fresh or dried lions mane mushrooms.
Ingredients:
*Makes 4-6
- 1 egg (for vegan use flaxseed egg)
- 3 TBS greek yogurt
- 2 tsp lemon juice
- 1.5 tsp Old Bay seasoning
- 1/4 tsp salt
- 2 cups dried Lion’s Mane
- 2-4 cloves garlic
- 3 TBS olive oil
- 1 cup breadcrumbs, panko, or cracker crumbs
- 1 TBS fresh chopped parsley or 2 tsp dried
- Oil for frying
Directions:
Preparing:
- Whisk together egg, yogurt, lemon juice, Old Bay seasoning, and salt in a medium sized bowl, then set aside.
- Slice 1/2 lb fresh Lion’s Mane into 1/4 inch slices, then place on baking pan.
- Add peeled garlic cloves to the same baking pan, then toss with 2 TBS olive oil.
- Bake at 450F for 30-45 minutes (until golden).
- Blend the baked garlic cloves and lions mane together in a food processor (or blender).
- Add the whisked mix to the blender, then blend again.
- Fold together the blended mix, breadcrumbs, and parsley in large bowl.
- Cover and refrigerate for 30 minutes or up to one day (this is optional but will help form even cakes). Alternatively, the cakes may be frozen.
Serving:
- Form into 6 medium or 4 large, equally portioned cakes.
- If frying, heat oil in a pan over medium heat. Add cakes and brown about 2 minutes per side.
- If baking, add cakes to a lightly buttered pan and place in oven for 12-14 minutes.
- Optional – finish with a touch of sea salt and/or a drizzle of fresh lemon juice.