Lion’s Manegoon Dip (Crab-Rangoon Alternative)
Creamy, tangy, and packed with umami, this Lion's Mane Rangoon Dip turns the classic appetizer into something you'll actually want to make at home. The sweet heat from the chili sauce works perfectly with Lion's Mane's buttery, crab-like texture. It's rich, it's comforting, and it disappears fast at parties.
Total Time: 40 minutes
Makes: 1 Quart
What you'll need
- 8 oz Lion's Mane mushrooms, torn into bite-sized pieces
- 1 tablespoon butter (or vegan butter/olive oil)
- 8 oz cream cheese (or vegan cream cheese)
- ¼ cup mayonnaise (or vegan mayo/cashew cream)
- 2 green onions, finely sliced
- 1 garlic clove, minced
- 1 teaspoon soy sauce (or tamari)
- 1 teaspoon rice vinegar (or lemon juice)
- ½ teaspoon smoked paprika (optional)
- Salt and pepper to taste
- ¼ cup rice vinegar (for the sweet chili sauce)
- 3 tablespoons brown sugar (or maple syrup)
- 2 tablespoons ketchup
- 2 tablespoons chili garlic sauce or sriracha
- 1 tablespoon soy sauce (or soy sauce alternative)
- 1 teaspoon cornstarch + 2 teaspoons water (for slurry)
- Wonton chips or fried wonton wrappers
- Chopped green onions or chives for garnish
How to make it
- 01
Start by dry sautéing your Lion's Mane mushrooms in a skillet over medium heat until they release their moisture and the edges turn golden brown.
- 02
This is where that crab-like flavor develops. Add the butter and a pinch of salt, then set them aside.
- 03
In a mixing bowl, combine the cream cheese, mayo, 1 tsp soy sauce, 1 tsp rice vinegar, minced garlic, and smoked paprika if using. Mix until smooth and creamy.
- 04
Fold in the sautéed mushrooms and sliced green onions until everything's well incorporated.
- 05
Transfer the mixture to a baking dish and bake at 350°F until it's bubbling and golden on top, about 8-10 minutes. Or Skip the oven entirely and chill it in the fridge for a cold dip—both ways work.
- 06
While the dip is baking (or chilling), make the sweet chili sauce.
- 07
In a small dish whisk together a small amount of water with the cornstarch to make a slurry.
- 08
In a small saucepan over medium-low heat, combine the 1/4 cup rice vinegar, brown sugar, ketchup, chili garlic sauce, and 1 TBSP of soy sauce.
- 09
Simmer for about 2 minutes.
- 10
Keep simmering until it thickens to your liking.
- 11
Drizzle the sweet chili sauce over the baked dip, garnish with chopped green onions, and serve with wonton chips.
