Lion's Mane 'Crab' Cakes
Makes about 8 cakes / 50 minutes
Farmers' Market Ingredients:
1 quart (1/2 lb) lion's mane mushroom, thickly sliced
1 large green garlic, diced
3 spring onions, diced
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1/4 cup + 2 tablespoons mayonnaise or Greek yogurt
1 teaspoon soy sauce
1 cup bread crumbs
4 tablespoons coconut oil
1 teaspoon salt
1/2 teaspoon + 1/2 teaspoon pepper
2 tablespoons Dijon mustard
1 teaspoon paprika
dash of hot sauce/sriracha
Slice Lion’s mane mushroom into slices about 1/8 of an inch thick trying to keep the teeth or spines of the mushroom in each slice. Toss in olive oil and put in a 350 degree oven to roast for 30 minutes, turning halfway through cooking time.
While lion’s mane is cooking, sauté onion and garlic just a few minutes until soft.
In a bowl, combine ¼ cup of the mayo/yogurt, soy sauce, egg, parsley, juice of ½ lemon, salt, and ½ teaspoon pepper. Stir with a whisk to combine.
When mushrooms are done, put in a food processor and pulse 4-5 times until they are in smaller chunks. Add the mushrooms, along with the onion and garlic mixture, and breadcrumbs to the bowl with the wet ingredients and stir well.
Measure equal portions of crab cakes and form into cakes with your hand.
Heat coconut oil on medium heat and fry until browned on each side.
For the sauce: combine mayo/yogurt, mustard, paprika, ½ lemon juice, ½ teaspoon pepper and dash of hot sauce/sriracha