Grow Something Delicious Today!
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
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1 large Lion’s Mane mushroom (about 8 oz), shredded by hand
-
¼ cup finely chopped celery
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¼ cup finely chopped red onion
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2 tbsp chopped fresh parsley
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1 tsp Old Bay seasoning
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½ tsp garlic powder
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½ tsp Dijon mustard
-
1 tbsp lemon juice
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2 tbsp plant-based mayo
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¼ cup panko breadcrumbs (plus more for coating)
-
Sea salt and black pepper, to taste
For Pan-Searing
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1–2 tbsp neutral oil (or a light brush of oil if baking)
Optional Sauce
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¼ cup mayo of choice
-
1 tsp Dijon mustard
-
1 tsp lemon juice
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½ tsp maple syrup
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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.
