Lions Mane "Crab" Cakes

Mushrooms have moved up in the culinary space with their many uses! Mushrooms like shiitake, oyster, and lions mane are showing up at farmer’s markets, restaurants, and even perhaps your kitchen table!

At a recent stroll through a farmer’s market, I was captivated by the wonderful display of medicine that lay before my eyes! Since COVID, I’ve battled off and on with brain fog. I have found lions mane mushrooms to really be a supportive ally in this regard.

My quest, is to learn how to use this particular mushroom in the kitchen. I’ve been using shiitake and oyster for years, but this one….well, I have some learning to do.

Originally, I used my cast iron skillet with avocado oil. I love using cast iron for the crispy edges it produces, however, the cakes kept sticking. In retrospect, I’ll allow them to “set up” a bit in the refrigerator and use the air fryer.

Let me know what you think!

Lions Mane “Crab” Cakes

Ingredients

• 2 ounces lions mane mushrooms , hand shredded

• 1 large egg

• ½ cup panko breadcrumbs (I used gluten free)

• ¼ cup green onion , finely sliced

• 2 tablespoons parsley , finely chopped

• 2 tablespoons mayonnaise

• 2 teaspoons dijon mustard

• 1 ½ teaspoons Worcestershire sauce

• 1 teaspoon old bay seasoning

• 1 lemon , zest and juice, plus extra wedges for serving

• ½ teaspoon sriracha or hot sauce , optional

• Kosher salt and black pepper

Easy Yogurt Sauce

• ¼ cup Greek yogurt

• 2 tablespoons mayonnaise

• ½ teaspoon old bay seasoning

• ½ lemon , juice and zest

• Kosher salt and black pepper

Instructions

• It’s best to hand shred the mushrooms rather than chopping them so they have the flakey texture of crab meat. Set aside in a medium bowl.

• In large bowl, whisk together the egg, breadcrumbs, green onion, parsley, mayo, Dijon mustard, Worcestershire sauce, old bay seasoning, lemon zest and juice, and sriracha (optional).

• Gently mix in mushroom pieces and panko until well combined.

• Form mushroom mixture into 6 equal-size patties (about ¾ inch thick).

• Place them on a parchment-lined baking sheet and refrigerate 30 minutes so they set up. (Crab cakes may be formed a day before cooking. Cover and chill.)

• Preheat air fryer to 400°F.

• Spray the inside of the air fryer with olive oil cooking spray. Place 4 patties in the basket and spray them with cooking spray as well.

• Cook the crab cakes 8 minutes until golden brown and crisp on the outside. Flip the patties halfway through cooking time.

• Place lions mane crab cakes on a serving platter and squeeze fresh lemon juice over top. Garnish with fresh parsley and serve with Yogurt Sauce. Enjoy!

Easy Yogurt Sauce

• In a small bowl, mix all ingredients until well combined.

• Store in the fridge up to 7 days until ready to use.

Pasta with Sausage & Tomato Skillet

As a recovering vegetarian, I'm super picky about what meats I will consume. Not all meat is the same. While I try to eat local, I have found a wonderful company who has sustainable practices and is free of the “Big 8” allergens. Let me just say…yum! If you want to know more about this company, you can find out more here.

With tomato season here, I’m looking for ways to use these wonderful fruits. This recipe is super fast and easy especially on a work night. Don’t forget the parmesan cheese!

Pasta with Sausage & Tomato Skillet

Ingredients:

• 1/2 pound sweet Italian sausage links, sliced

• 1/4 cup diced onion

• 2 cloves garlic, minced

• 2 cups fresh tomatoes, diced

• 3/4 cup whipping cream

• 1/4 tsp salt

• 6 ounces pasta, can use gluten free

• 1 1/2 Tbsp minced parsley

• grated parmesan cheese

Directions:

1. Cook sausage in a cast iron skillet on medium heat until it is no longer pink.

2. In a separate pot, cook pasta according to directions.

3. Add onion and garlic and cook until onion is tender and sausage is light brown.

4. Add tomatoes, cream, and salt.

5. Simmer until the mixture thickens, about 4 minutes.

6. Drain pasta and add to sausage mixture, stir until well combined.

7. Serve with parmesan cheese on top.

Vegetable Pad Thai

Pad Thai is probably one of my favorite dishes not only to eat, but to prepare. It’s easier that you think and is a great option for the week night menu. This version is a combination of trial and errors that finally satisfied me and my family. To me, the sauce, cilantro, and the peanuts are the most important parts of Pad Thai. Hang in there with the fish sauce, but it really does make the difference in flavor. I hope you will enjoy serving this as much as me.

Pad Thai

Ingredients:

• 1 Package brown rice noodles

• 1/4 cup fish sauce

• 1/3 cup raw honey

• 1/4 cup sesame oil

• 2 TBSP rice vinegar

• 3/4 tsp red pepper flakes

• 1/4 cup scallions

• 1 clove garlic, chopped

• 1 small bunch of broccoli florets cut into bite-sized pieces

• 2 carrots, julienne

• 2 eggs

• 1 cup mung bean sprouts

• 1/2 peanuts, chopped

• 1/4 cup chopped, cilantro

• 1 lime, quartered

Directions:

1. Prepare rice noodles according to package directions.

2. Combine fish sauce, peanut oil, honey, rice vinegar, and red pepper flakes in a small saucepan. Heat on low until warm. Do not bring to a boil.

3. In a large skillet, add 1 TBSP sesame oil. Add carrots, cook for two minutes. Add scallions, garlic, and broccoli. Stir consistently for one minute.

4. Move vegetables to one side. Add eggs and cook, stirring until done. Add sprouts and combine.

5. Add fish sauce and rice noodles. Combine and cook until heated through.

6. Divide into individual bowls.

7. Garnish with peanuts, cilantro and lime.