Lion's Mane "crab" cakes
1/2 lb. Lions Mane mushrooms
1/2 c. Panko breadcrumbs
2 lg. or med eggs,
(beaten all together)
Kosher salt to taste Pepper to taste
1 sm. clove garlic, crushed
Zest of 1/2 lemon or more 2 tbsp. fresh cut chives
1 tbsp. fresh parsley
Pinch of fresh tarragon
Shot of Tabasco sauce
2-3 tsp. Worcestershire
2 tbsp. parmesan cheese
1 pinch old bay seasoning (optional)
Break the mushrooms into crab meat sized pieces.
place into 350 degree oven, but do not fully cook, as you want them nice and white inside the finished cakes. Water will escape from the mushrooms while they cook in oven and remove when they are the consistency of cooked lump crab meat.
Place in a bowl and allow to cool enough to handle.
Add in the breadcrumbs and the beaten eggs, Stir in suggested seasonings (above) as desired.
In large skillet, melt butter or oil. Taking 1/4 cup of mixture, form into cake or press into a ring mold to hold shape. Fry on both sides until golden brown. Garnish with spicy mayonnaise or other topping of choice.