Lion’s Mane Mushroom Cakes
1 lb Lion's Mane mushrooms
½ cup panko breadcrumbs
2 tbsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp Old Bay seasoning
2 tbsp onion
2 tbsp peppers
2 tbsp zucchini
2 tbsp parsley, minced
1 egg, beaten
4 tbsp mayo
salt and pepper
olive oil
1
Wash your hands and vegetables.
2
Mince the onions, peppers, zucchini and parsley.
3
Combine the Dijon mustard, Worcestershire sauce, and egg. Set aside.
4
Shred mushrooms by hand, pulling the mushroom apart until it resembles the appearance of crab flakes. Put pieces in clean towel and squeeze out excess liquid.
5
Transfer the shredded mushroom pieces to a medium mixing bowl. Add the Old Bay, onions, peppers, zucchini, parsley, salt and pepper. Mix until just combined, then add the mayo mixture and panko breadcrumbs. Do not over mix.
6
Using some olive oil and a paper towel, oil a 1/3rd measuring cup. Place mixture into the oiled cup. Pat solid.
7
In a sauté pan, heat about 1/8th inch of oil until shimmering. Carefully transfer the first cake into the hot oil. Cook approximately four minutes on each side, or until golden brown. Repeat, oiling the cup again as necessary. Serve with sriracha mayo, lemon wedges, over greens and tomatoes.
Ingredients
1 lb Lion's Mane mushrooms
½ cup panko breadcrumbs
2 tbsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp Old Bay seasoning
2 tbsp onion
2 tbsp peppers
2 tbsp zucchini
2 tbsp parsley, minced
1 egg, beaten
4 tbsp mayo
salt and pepper
olive oil
Directions
1
Wash your hands and vegetables.
2
Mince the onions, peppers, zucchini and parsley.
3
Combine the Dijon mustard, Worcestershire sauce, and egg. Set aside.
4
Shred mushrooms by hand, pulling the mushroom apart until it resembles the appearance of crab flakes. Put pieces in clean towel and squeeze out excess liquid.
5
Transfer the shredded mushroom pieces to a medium mixing bowl. Add the Old Bay, onions, peppers, zucchini, parsley, salt and pepper. Mix until just combined, then add the mayo mixture and panko breadcrumbs. Do not over mix.
6
Using some olive oil and a paper towel, oil a 1/3rd measuring cup. Place mixture into the oiled cup. Pat solid.
7
In a sauté pan, heat about 1/8th inch of oil until shimmering. Carefully transfer the first cake into the hot oil. Cook approximately four minutes on each side, or until golden brown. Repeat, oiling the cup again as necessary. Serve with sriracha mayo, lemon wedges, over greens and tomatoes.
