This is a delicious vegetarian twist on the beloved crab cake. Its taste is reminiscent of lobster or crab, while its texture is tender and slightly chewy.
A large body of research has focused around this brain-boosting mushroom in the last few years, and the results are nothing short of astounding.
Season: Spring/ Summer
Prep time: 20 minutes
Cook time : 10 minutes
Serves 2 as a main dish /4 as an appetizer
Ingredients
8-10 ounces Lions mane mushrooms, shredded, not chopped
1 shallot, minced
2 tbsp. Fresh dill, chopped
2 tbsp. Parsley, chopped
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
3 tbsp. Almond flour
1 egg
1 tbsp. Mayo, organic
1/2 tsp. Salt, to taste
1/8 tsp. fresh ground pepper
1-2 tbsp. Fresh lemon juice
Olive oil, for frying
Method ~
Blend all the ingredients in a medium bowl, except the lions mane mushrooms.
Fold in the shredded mushrooms to combine. If time allows, let the mixture sit for 30 minutes to set in the refrigerator.
Roll the mixture into six small balls. Heat a large nonstick pan on medium heat. Add the olive oil just to coat the pan. Add the balls to the pan, and press gently to flatten each cake. Saute for about 5 minutes, or until golden brown. Gently flip the cakes away from you with a plastic spatula. Brown the other side.
Housemade Tarter Sauce
½ cup mayo
3 tbsp. Bread & butter pickles, or other sweet pickle
1 tbsp. Lemon juice
1 tbsp. Fresh dill, chopped
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
Salt & pepper to taste
1 tbsp. Capers, optional
Blend all the ingredients together, and refrigerate. Tarter sauce can stay up to 2 weeks in an airtight container.
Assembly ~ Place 2-3 cakes on a bed of assorted greens. Drizzle with the tarter sauce. Serve warm.
Join us in Asheville, for gluten-free cooking classes. Seasonal cooking classes to be offered are Keto, Paleo, Low-Carb Pizza Making, Vegan, and gluten-free Italian, to name a few.