Ingredients
8 oz fresh Lion’s Mane mushrooms
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tsp Worcestershire sauce
1 egg
¼ cup yellow onion, diced
¼ cup celery, diced
1 ½ teaspoon Old Bay seasoning
½ cup breadcrumbs
Salt and pepper to taste
2 tablespoons cooking oil of choice
Tartar sauce for dipping
Lemon wedges
Parsley to garnish
Method
- Remove ends from Lion’s Mane and shred by hand (think of peeling string cheese. Start at the fuzzy end and pull towards the center. Shredding is key to achieving the right texture.)
- Dry sauté Lion’s Mane to remove excess moisture: warm pan over medium heat, add in Lion’s Mane without any butter or cooking oil and stir until browned, about 7 minutes
- While Lion’s Mane is sautéing, combine additional ingredients (except cooking oil, tartar sauce, lemon, parsley) in medium large bowl
- Once Lion’s Mane is cooked, remove from heat and add into bowl
- Combine, I recommend using your hands
- Refrigerate mixture. Chill for at least 1, and up to 24 hours
- Form 4 equal cakes
- Add cooking oil to pan over medium heat
- Place cakes in pan and cook until browned, flip and continue cooking
- Garnish with parsley and serve with lemon wedges and tartar sauce