Lions Mane “Crab” Cakes
- 1 large eggs + 1 egg yolk
- ¼ cup finely minced chives
- 1 tbsp Duke’s mayo
- 1/8 cup finely diced celery
- 2 tsp Dijon mustard
- 1 tsp of finely chopped fresh tarragon
- 1 tsp Worcestershire sauce
- 1 tbsp finely chopped fresh parsley
- ½ tsp Old Bay seasoning
- ½ lb lions mane mushroom
- ½ tsp salt
- ¼ cup panko or homemade bread crumbs
- ½ tsp grated lemon peel
- Avocado oil + butter for cooking
- Break up the mushrooms into pieces, place preferably all together in a large, high sided pan with a lid and sweat them with 2 tbsp butter and a good pinch of salt. Cover the pan to help them wilt and try not to brown the mushrooms(this is why it is okay to overcrowd your pan this time). Cook down for about 10-12 min until they have wilted and are cooked through. You will want to make sure they are cooked thoroughly as you will be just pan frying later.
- Transfer to a colander over a bowl and along to drain any excess liquid, you can also squeeze them to get the extra moisture out (you can add back in later if need be).
- I always start by placing my panko crumbs into a food processor with the spices to make them fine.
- Rough chop your cooked lions mane into small-medium pieces or if you like it a little finer you can pop them into your food processor.
- Transfer your Lions mane and breadcrumbs into a bowl and mix up, start adding in all other ingredients and mix thoroughly. You want it to hold together and not fall apart.
- At this point I always take a little bit of the mix and pan fry to check seasoning, moisture content and adjust to your taste, also if you need to add a little more liquid you can use the mushroom liquid that you drained off earlier.
- Form into patties, I use a ring mold
- Heat your pan and add the oil and butter, fry until golden brown on both sides. Enjoy with a sriracha aioli or tartar sauce.