Lion’s Mane Mushroom “Crab” Cakes

Name: Lion’s Mane Mushroom “Crab” Cakes
Ingredients: 8 ounces lion’s mane mushrooms; ¼ cup minced red bell pepper; 3 to 4 tablespoons water; 1 large egg; 2 green onions, minced; 2 tablespoons chopped fresh parsley, cilantro, or dill; 2 tablespoons chopped fresh parsley, cilantro, or dill; 2 tablespoons chopped fresh parsley, cilantro, or dill; 2 tablespoons mayonnaise; 1 teaspoon Worcestershire sauce; ½ teaspoon Dijon mustard; ½ teaspoon seafood seasoning; ¼ cup seasoned or plain fine breadcrumbs; ¼ cup seasoned or plain fine breadcrumbs; Avocado or olive oil; Avocado or olive oil; Salad greens; Lemon wedges

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

With their mildly sweet flavor, tender texture, and pale color, lion’s mane mushrooms make an excellent substitute for crab and seafood in many recipes. Quickly cooking before assembling the cakes reduces the amount of water the mushrooms hold and improves digestibility. Season lightly so as not to overwhelm their delicate flavor.

Ingredients

8 ounces lion’s mane mushrooms
¼ cup minced red bell pepper
3 to 4

Cake
Vegetarian

Method

Shred mushrooms into fine pieces similar to crabmeat. Combine shredded mushrooms, bell pepper, and 3 to 4 tablespoons water in a saucepan over medium heat. Bring to a boil. Reduce heat, and simmer, covered, for 4 to 5 minutes or until mushrooms and pepper are tender. Set aside to cool.

Drain mushroom mixture. Squeeze to remove excess water.

Whisk egg in a large bowl. Stir in gre