The delicate buttery taste of lion's mane mushroom makes it a perfect substitute for crab. Follow our Fungi Food recipe to make these delicious mushroomy delights!
Ingredients
- 200g Fresh Lion's mane mushroom or 20g of Dried Lion's Mane
- Fresh Lemon
- Parsley
- Panko Bread Crumbs
- Golden Bread Crumbs
- 1 Egg or Egg Replacer equivalent if vegan
- 3 garlic cloves
- 1 teaspoon soy sauce
- 1 teaspoon white vinegar
- 2 tablespoons mayo (or vegan equivalent)
- 1 red onion
- 1 Lemon
- Parsley
Method
Step 1. Preheat your oven at 150*.
Step 2. If using dried Lion's Mane then rehydrate as instructed on back of pack.
Step 3. Grab your lion's mane and tear it up with you hands - follow the fibres of the mushrooms and it will pull apart easily. Keep the pieces small, no bigger the garlic cloves.
Step 4. Add the lions mane into a bowl with a table spoon of olive oil and mix with your hands - you just want a light coating of oil as these mushrooms will soak it up.
Step 5. Transfer the mushrooms onto a tray and place in the oven for 10 minutes. Keep an eye on the mushrooms giving a shake half way through to ensure even cooking.
Step 6. While the mushrooms are cooking, mix together egg, soy sauce, vinegar, mayo and mix.Add the lions mane red onion, paprika, bread crumbs and squeeze half a lemon with a pinch of salt and pepper.
Step 7. Once the ingredients are thoroughly mixed - form into small balls and then flatten into smallish cakes.
Step 8. Add olive oil to a pan on a medium heat and fry crab cakes on 3 mins each side until golden.
Enjoy!
