Lions Mane Crab Cakes

• Fresh Lion’s Mane mushroom

• Egg or flax egg: To make a flax egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Allow to sit refrigerated for about 10 minutes to thicken.

• Panko breadcrumbs

• Onion or Sweet onion

• Mayonnaise or Vegan Mayonnaise: 

• Worcestershire sauce

• Old Bay seasoning

• Dijon mustard

• Parsley

• Salt and pepper

• Oil (to fry cakes): Canola, vegetable or olive oil all work well.

• Optional Garnish: Lemon wedges.

1. Hand shred mushroom into small pieces resembling texture of flakey crab.

2. In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, old bay seasoning, Dijon mustard, parsley (finely chopped), salt and pepper. Mix until fully incorporated.

3. Mix in mushroom until fully incorporated.

4. Mix in Panko breadcrumbs until fully incorporated.

5. Form mixture into 3-4 equal size round flat patties (about 1/2 to 3/4 inch thick).

6. Heat oil in sauté pan on medium/high heat.

7. Cook patties for approximately 2-3 minutes per side. Should be golden brown and cooked throughout.

8. Add optional garnish, squeeze of lemon and enjoy!

Recipe From https://aubreyskitchen.com/lions-mane-mushroom-recipes/