Chef Apryl's Lions Mane Mushrooms
Rated 5.0 stars by 1 users
Category
Appetizer
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Author:
Chef Apryl
We.
Love.
These.
These savory cakes are unlike anything we have ever tried and we are so Thankful to Chef Apryl For introducing us to them. Lions Mane Mushrooms combine with scallions, red bell pepper, and panko bread crumbs to form a delectable cake that will blow you away.
Ingredients
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1 lb lions mane or other Hericium mushroom
- ¼ cup minced scallion
- ¼ cup minced red bell pepper
- ½ cup panko breadcrumbs
- ¼ cup high fat mayonnaise
- 2 tablespoons chopped Italian parsley
- 1 tablespoon worcesterchire
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1 teaspoon Fresh Bay Seasoning from FRESHJAX - I tend to use a little more than 1 tsp
- 1 large egg
- Kosher salt to taste
- Fresh squeezed lemon - 1 Tblsp
- All purpose flour for dredging
- Flavorless oil for cooking the cakes
- Fresh microgreens
- Dollop of spicy mayonnaise optional
- Fresh cut chives optional
- Lemon wedges
Mushrooms
Cake Mix
Serving
Directions
Wilt the mushrooms and remove the water
Grate the lions mane mushrooms into pieces to resemble crab meat. Put the mushrooms in a pan with a touch of oil and salt, cover and bring to a simmer, stir, cover, and cook for a few minutes until the mushrooms are wilted and have given up their juice.
Allow the mushrooms to cool, then squeeze out as much water as you possibly can. This step is important as mushrooms, unlike crab, contain lots of water.
Mix with the crab cake mix
Combine the mushrooms with the cake ingredients and mix well. Taste a bit of the mixture - adjust the seasoning for salt and anything else you’re looking for, then allow the crab cake mix to rest for at least an hour in the refrigerator to allow the breadcrumbs to hydrate, which will make forming the cakes easier. You can let sit overnight
Cooking
To cook the cakes, form 4 oz patties of the mixture
Heat a pan with a few tablespoons of oil.
Heat an oven to 350F. Meanwhile, gently dredge the cakes in flour on both sides, tap off the excess, and brown gently on medium heat. When one side of the cakes are golden brown, gently flip the cakes and transfer the pan to the oven and cook until hot throughout, about 10 minutes. Sometimes I will lightly brown in pan and finish off in the oven at 350 for 10 to 15 minutes.
Serving
Remove the cakes to a plate with a fresh microgreens, top with a dollop of spicy mayonnaise or aioli if using, sprinkle with chives and serve with lemon wedges on the side.
Recipe Note
The cakes are also excellent served on a bun like you would a burger.
Seriously...
We.
Love.
These.
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