Author: Cool Mushroom Farms Prep Time: 15 minutes Cook Time: 40 minutes Makes: 2-4 servings Lion's Mane mushrooms are a wonderful substitution for a variety of meats. They're absolutely delicious and provide a hearty and firm texture, very similar to crab. They're also mild enough to take on the different flavors of your recipe so they're very versatile. These "crab" cakes will amaze you; you won’t believe they're meatless! Ingredients: 1/2 lb Lion’s Mane Mushrooms 2 tbsp Oil (olive or avocado works best) 2 cloves garlic 2 tsp Greek yogurt or mayonnaise 1 tsp soy sauce 1 cup bread crumbs ¼ cup diced onion 1 egg Parsley, chopped Green onion or chives, chopped 1 tsp paprika Splash of lemon juice Salt & pepper Crab Cake Sauce: ⅔ cup vegan mayo 1 tbsp Dijon mustard 1 tbsp lemon juice 1 tsp Worcestershire sauce 1 tsp lemon zest 1 tbsp chives, chopped 1 tsp smoked paprika 1 tsp cayenne pepper Salt and pepper to taste Instructions: Whisk together the crab cake sauce ingredients, refrigerating if needed. Set aside. Tear the mushrooms into bite-sized pieces. Toss in oil and garlic and roast in the oven for 20-30 minutes at 350 F. Chop or pulse the cooked mushrooms in a food processor. Mix together the egg, soy sauce, yogurt (or mayo), lemon, parsley, green onion (or chives), paprika, salt & pepper. Add bread crumbs, onion and mushrooms. Form mixture into small cakes and fry in oil on medium heat until each side is lightly fried and golden brown. Serve with your favorite sauce, microgreen salad & enjoy!
