Lion’s Mane “Crab Cakes” w/ Garden Salad

The mild flavor and meaty texture of lion’s mane mushroom flesh makes for a wonderful vegetarian fritter recipe that will remind you of your favorite crab cakes. we’re serving them alongside a light, vibrant salad full of farm-fresh herbs and veggies and lightly dressed with lemon and oil to let the delicate flavor of the mushrooms take center stage.

Yields 8-10 servings

INGREDIENTS

• Lion’s mane mushroom, 2lbs

• Extra Virgin Olive Oil

• 1 onion

• 1 clove of garlic

• Oregano, fresh

• Parsley, fresh

• Sage, fresh

• Salt

• Black pepper

• Bread crumbs, 1 cup

• Eggs, 2 each,

• Soy sauce, 2tsp

• Lemon, 2 each

• Lettuce

• Mint

• Chive

• Calendula,

• Cucumber

• Cherry tomatoes

INSTRUCTIONS

1. Shred the mushrooms and mince the onions, garlic and fresh herbs.

2. Gently sweat the mushrooms and aromatics until they are soft and translucent.

3. Allow to cool and mix together with the breadcrumbs, beaten egg, soy sauce and lemon zest.

4. Form the mushroom and breadcrumb mixture into flattened cakes and sear over medium-high heat until each side is golden brown and crisp.

5. Rough chop the salad vegetables and lightly dress with oil, lemon, salt and pepper to serve underneath the cooked “crab” cakes.