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.

Cream of Mushroom Soup

Mushroom Soup

Ingredients:

·      2 TBSP butter

·      1 small onion, diced

·      3 TBSP flour

·      ¼ tsp dried oregano

·      1/8 tsp cayenne pepper

·      ½ tsp pink salt

·      ¼ tsp black pepper

·      3 ¾ cups chicken broth

·      1 pound mushrooms (I used a combination of portobello, cremi, and shiitake), chopped

·      1 bay leaf

·      ½ cup heavy cream

Directions:

1. In a large pot, melt butter.  Add diced onion and sauté until onion is soft and translucent.

2. Stir in flour (I used gluten free).  Continuing stirring to blend well.  Add remaining seasons.  Stir to combine.

3. Add chicken broth.  Use whisk to smooth out any clumps.

4. Add chopped mushrooms and bay leaf.  Heat until thoroughly hot.

5. Reduce to low and continuing simmering for 30 minutes.  

6. Remove bay leaf.

7. Using an immersion blender, gently blend soup taking care of any large pieces.

8. Add cream and serve.