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Lion's Mane Mushroom Cakes

Plant based and gluten free friendly

Lion’s Mane has a tender, flaky texture that makes it perfect for crab cake style patties. These are crisp on the outside, soft inside, and delicious with lemon or a simple plant based sauce.

Ingredients

Lion’s Mane mushrooms, shredded

Green onion, chopped

Red bell pepper, finely diced

Fresh parsley, chopped

Garlic, minced

Dijon mustard

Old Bay style seasoning

Flax egg

Gluten free panko

Olive oil

Fresh lemon

Instructions


  1. Tear the Lion’s Mane into fine shreds.

  2. Place the mushroom in a dry pan over medium heat and cook until moisture releases.

  3. Continue cooking until most of the moisture has evaporated.

  4. Let the mushroom cool slightly.

  5. Mix the mushroom with green onion, red bell pepper, parsley, garlic, Dijon mustard, seasoning, flax egg, and gluten free panko.

  6. Let the mixture rest for a few minutes so the panko absorbs moisture.

  7. Form into small patties.

  8. Pan sear in olive oil until golden on both sides.

  9. Serve with fresh lemon.

Carol Anne’s Tip

Cook off the moisture before forming the cakes. This helps them hold together and gives them a better texture.