Lion's Mane 'Crab' Cakes
1 lb. fresh Lion’s Mane mushrooms
2 garlic cloves, minced
4 Tbsp. olive oil (split)
2 Tbsp. butter
½ c. diced onion
2 large eggs
1 tsp. hot sauce and/or soy sauce to taste
Lemon juice from ¼ lemon
1 tsp Old Bay seasoning (or seasonings of choice)
Sea Salt and Ground Pepper, to taste
½ c. breadcrumbs
2 Tbsp. high-quality parmesan (optional)
Pull or cut Lion’s Mane into pieces. Toss with 2 tbsp. olive oil and minced garlic. Roast at 350 degrees for 30-40 minutes on a cookie sheet. Flip mushrooms halfway through. Mushrooms will shrink substantially. When cooked, cool for a few minutes and then place in a food processor and pulse 4-5 times until the mix is broken into smaller chunks.
In a large cast iron pan, heat 2 tbsp. butter, sauté onion (caramelize). Cool.
In a separate bowl, whisk together the eggs, soy and/or hot sauce, lemon juice, Old Bay seasoning, salt and pepper. Add breadcrumbs, parmesan, caramelized onions, and mushroom mixture. Mix well
Form into ‘crab’ cakes. Use an ice cream scoop or use a round cookie cutter to shape.
Heat 2 tbsp. olive oil in cast iron pan on medium heat and fry until lightly browned on both sides.
Serve with Greek Yogurt Remoulade.
Greek Yogurt Remoulade:¼ c. Greek Yogurt
1 tsp apple cider vinegar
½ tsp soy sauce
¼ tsp smoke paprika
1 tsp Dijon
Juice of ¼ lemon