Lion's Mane Mushroom "Crab" Cake
Ironically, Tommy Stauffer, a mushroom farmer, didn’t like mushrooms for most of his life, but as it turned out, he had never really tried different varieties or cooked them well. These days you’ll find shiitake, oyster, maitake, and lion’s mane mushrooms in nearly every dish he cooks, and he finds himself talking up how versatile and delicious they are to anyone who will listen. For mushroom newbies especially, he likes to suggest this “crab” cake recipe because it introduces people to a unique mushroom that mimics seafood in texture and taste, making it very approachable for those new to experimenting with mushrooms. He likes to serve this recipe on top of a bed of arugula or other spring greens salad.
Ingredients
1 tablespoon flaxseed meal
3 tablespoons water
½ pound lion’s mane mushrooms
¼ cup yellow onion, diced
1 tablespoon mayonnaise or vegan mayonnaise
1 teaspoon Worcestershire sauce, classic or vegan
¾ teaspoon Old Bay seasoning
1 teaspoon Dijon mustard
1 tablespoon parsley, finely chopped
¼ teaspoon salt
¼ teaspoon black pepper
½ cup panko breadcrumbs
3 tablespoons oil
Lemon
Tartar sauce, optional
Directions
In a small bowl, combine the flaxseed meal and water. Refrigerate for at least 10 minutes to thicken.
Shred the lion’s mane mushrooms by hand into small pieces so that they resemble the size of flaky crab meat.
In a large bowl, combine the flaxseed mixture, onion, mayonnaise, Worcestershire sauce, Old Bay seasoning, Dijon mustard, parsley, salt and black pepper. Mix until fully incorporated.
Mix in the shredded lion’s mane mushrooms and panko breadcrumbs.
With your hands, form the mixture into three or four round, flat patties that are around ½- to ¾-inch thick.
Heat the oil in a large frying pan over medium to high heat.
Cook the patties for two to three minutes per side. The patties should be cooked throughout and golden brown on the outside.
Serve with a squeeze of lemon and tartar sauce or your favorite sauce.
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