lion’s mane mushroom cakes

‘crab cakes’ recipe

Makes 4 servings

Ingredients:

• 6 ounces lion’s mane mushrooms

• 1 shallot, minced (or sub about 1/4 cup minced onion)

• 1/3 cup very finely chopped celery ribs and some leaves

• 2 eggs

• Worcestershire sauce - a couple of dashes (you can sub in liquid aminos if you want it strictly veggie)

• 2 teaspoons Dijon mustard

• 3 tablespoons mayonnaise, plus more if needed

• 4 teaspoons fresh lemon juice

• 1/4 teaspoon sweet paprika

• 4 tablespoons bread crumbs (panko is best but regular will do)

• Salt and pepper to taste

• Optional: chopped dill to taste

• Butter or oil for frying

Instructions:

1. Prepare the lion’s mane mushrooms: shred each puffball into filaments with your fingers, tearing where the fibers naturally join. See picture below for a visual. The key is to have crab meat-size pieces.

2. In a medium bowl, whisk together eggs, mustard, mayonnaise, Worcestershire sauce, lemon juice, paprika, and some salt and pepper (and chopped dill if using). Stir in the shredded mushrooms and bread crumbs. If the mixture feels too dry, add a little more mayo. The mixture should not be soupy but should hold together.

3. Press the mixture into cakes—either larger, hamburger sized patties or smaller, mini crab cakes (my preference is the mini ones for greater surface area). In a skillet, heat the butter or oil and carefully place the cakes into the skillet—pat them down with a spatula or your fingers so they are relatively flat. Cook over medium heat for about 10 minutes on each side, until very browned and crispy, and cooked on the inside. Be very gentle when you flip them! Give them one final turn for good measure, cook for a couple of minutes more, and serve when hot with lemon wedges, spicy mayo, or remoulade sauce.

Remoulade sauce:

Mix together some mayonnaise, a little Dijon mustard, chopped capers, chopped cornichons, and lemon juice. Season with salt and pepper to taste and add chopped dill or tarragon if you wish.