Lions Mane Mushroom Recipes

 

  • Lions mane "Crab Cake"

  • Lions Mane Steak

  • Lions Mane Nuggets

  • Sauteed Lions mane

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Lions mane "Crab Cake"

Delicious Lions Mane “crab cakes”

There are many recipes online for these. They are also easy to make gluten free and you can vary your spices to your liking. Smoked paprika, Old Bay, Rosemary, Lemon Pepper, can be used to tweak the flavor to your liking. The below recipe is compliments of https://foragerchef.com/. I have used this recipe with some tweaking numerous times to create absolutely delicious Lions Mane “crab cake” entrees and sandwiches. One trick is to shred your Lions Mane pretty thin. I go as far as putting half of it in the food processor or blender with some dried or toasted gluten free bread crumbs and then hand mixing the shredded half. This helps with caking and final texture. You can also tweak the amounts of seasoning, scallions, peppers to meet your tastes. I prefer to go a little lighter.

Crabcakes made from lions mane or Hericium mushrooms are a fantastic way to use these mushrooms. Makes 5-6 jumbo cakes if using 1 lbs. or up to 10 slider size cakes. I prefer the slider size cakes done in the Air Fryer.

Prep Time: 30 mins

Cook Time: 15 mins (Air Fryer Cook times will be less)

Resting / hydrating time: 15 mins to a few hours depending on your time available.

Ingredients:

1 lb lions mane (if using ½ lb. $10 box reduce all ingredients by half.)

¼ teaspoon salt

2 tablespoons water

Cake mix: (below is the traditional “crab cake” mix which is delicious, but you can experiment with other flavors. I have made “tropical” Lions Mane cakes using roasted mango, cilantro, fennel, & dried orange peel with a pinch of coconut sugar sprinkled and caramelized on surface of cakes.)

Mountain_Mushrooms

¼ cup minced scallion

¼ cup minced red bell pepper

½ cup panko breadcrumbs

¼ cup high fat mayonnaise

2 tablespoons chopped herbs like cilantro tarragon, or Italian parsley

1 tablespoon worcesterchire or similar I use mushroom ketchup

1 teaspoon Old Bay Seasoning optional, a mix of paprika, cayenne, and extra salt can be substituted

1 large egg

Cooking Tip: Don’t overlook the usefulness of an “Air-Fryer” when roasting marinated mushrooms or if you want to dehydrate mushrooms and/or make dried mushroom chips (a deliciously healthy snack). Using an Air-Fryer is also a great way to cook the Lions Mane Crab Cakes, especially if you refrigerate the mix and the formed cakes for several hours each to let them “set up” nicely before frying. We typically use a layer of aluminum foil to set the cakes or mushroom pieces on within the air fryer.

Kosher salt to taste

Serving

All purpose flour for dredging

Flavorless oil for cooking the cakes

Fresh green salad

Dollop of spicy mayonnaise optional

Fresh cut chives optional

Lemon wedges

Instructions

Wilt the mushrooms and remove the water

Pick the lions mane mushrooms into pieces to resemble crab meat. Put the mushrooms in a pan with the water and salt, cover and bring to a simmer, stir, cover, and cook for a few minutes until the mushrooms are wilted and have given up their juice.

Allow the mushrooms to cool, then squeeze out as much water as you possibly can. This step is important as mushrooms, unlike crab, contain lots of water.

Mix with the crab cake mix

Combine the mushrooms with the cake ingredients and mix well. Taste a bit of the mixture (you can cook it if raw egg weirds you out) adjust the seasoning for salt and anything else you’re looking for, then allow the crab cake mix to rest for at least 15 minutes to allow the breadcrumbs to hydrate, which will make forming the cakes easier. In a perfect world, you’ll let it sit overnight.

Cooking (Per below: You can skip dredging the cakes in flour. Many people like it, but I find it a cleaner texture & taste without it. Also, you can use an Air Fryer & skip the pan frying & oven time. You cannot cook as many at a time in the air fryer, but the cakes do brown very nicely in the air fryer. Time in air fryer will vary on thickness of cakes, check after 4 minutes, then every 2. I prefer thinner cakes or slider size. I do not flip the cakes in air fryer, don’t have to.

To cook the cakes, form 4 oz patties of the mixture (it will be delicate, don’t worry—the egg will set as they cook). For the most refined look, form the cakes using a ring mold.

Heat a pan with a few tablespoons of oil.

Heat an oven to 350F. Meanwhile, gently dredge the cakes in flour on both sides, tap off the excess, and brown gently on medium heat. When one side of the cakes are golden brown, gently flip the cakes and transfer the pan to the oven and cook until hot throughout, about 10 minutes.

Serving: Remove the cakes to a plate with a fresh green salad, top with a dollop of spicy mayonnaise or aioli if using, sprinkle with chives and serve with lemon wedges on the side. The cakes are also excellent served on a bun like you would a burger. Might take a few tries to perfect/tweak this recipe to your individual taste, but when you do it is amazing! ENJOY!

Lions Mane Steak

Lions Mane Nuggets

Sauteed Lions mane