A Classic Reimagined... Lion’s Mane Cakes
Golden, crisp, and flaky.
Serve with creamy sauce, greens, or in a sandwich.
However you plate them, they shine.
Total Time: 1 Hour
Makes: 4-6 Cakes
Ingredients
Cakes
- 1 large Lion’s Mane mushroom (about 8 oz), shredded by hand
- ¼ cup finely chopped celery
- ¼ cup finely chopped red onion
- 2 tbsp chopped fresh parsley
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp plant-based mayo
- ¼ cup panko breadcrumbs (plus more for coating)
- Sea salt and black pepper, to taste
For Pan-Searing
- 1–2 tbsp neutral oil (or a light brush of oil if baking)
Optional Sauce
- ¼ cup mayo of choice
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- ½ tsp maple syrup
- Pinch of paprika and salt
Instructions
Shred and press the mushrooms
- Gently shred Lion’s Mane into crab-like strands.
- Press between towels or squeeze to remove excess moisture.
Mix the cake ingredients
- In a bowl, combine shredded mushrooms, celery, onion, parsley, and seasonings.
- Add mustard, mayo, lemon juice, and breadcrumbs.
- Mix until just combined. Taste and adjust seasoning.
Form and chill
- Shape into small cakes (about 4–6). Lightly coat in extra panko if you like a crunchier crust.
- Chill for 20–30 minutes to help them hold together.
Cook
- Heat oil in a skillet over medium heat. Sear cakes until golden and
- crisp. Optionally, bake at 400°F for 15–20 minutes (or until golden brown) flipping halfway.
Make the sauce
- Whisk sauce ingredients together until smooth. Adjust to taste.
Serve
- Plate with lemon wedges, a scoop of sauce, and fresh herbs. Or tuck into
- a sandwich with slaw and a soft bun.
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ShroomBag Mushroom Grow Kit
Regular price
$29.00 USD
Regular price
Sale price
$29.00 USD
Shipping calculated at checkout.
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