lions mane

Crabcakes made from lions mane or Hericium mushrooms are a fantastic way to use these mushrooms. 
Makes 4-6 hefty cakes

Lions Mane or Hericium Mushroom Crabcakes

lb lions mane or other Hericium mushrooms

salt

water

scallion

red bell pepper

panko breadcrumbs

¼ cup high fat mayonnaise

herbs

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

All purpose flour (for dredging)

Flavorless oil (for cooking the cakes)

green salad

Dollop of spicy mayonnaise (optional)

Fresh cut chives (optional)

Lemon wedges

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.

Wilt the mushrooms and remove the water

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.

Mix with the crab cake mix

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.

Cooking

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.

Serving

https://www.youtube.com/watch?v=ye7apNecQkU

You requested it, so here it is: one of the most popular mushroom recipes on my website. The "secret" I use in making them is good with other mushrooms, too. I'm using Hericium erinaceous but I like them even better made with h. corralloides. Full recipe: https://foragerchef.com/hericium-crabcakes/

Lions Mane Mushroom Crab Cakes

A meatless &quot;crab cake&quot; recipe made with Lion&#039;s mane mushrooms and topped with a Remoulade Sauce! Simply shred the lion&#039;s mane mushrooms to resemble crabmeat to create the perfect seafood substitute.

Lion's Mane Mushroom Crab Cake Recipe

Lion's Mane Mushroom

Ritz crackers

egg (beaten)

mayonnaise

tbsp dijon mustard

tbsp Old Bay Seasoning

parsley

tsp liquid aminos (or soy sauce

hot sauce

tbsp cooking oil

lemon

tsp dijon mustard

tbsp sweet gherkins, pickles

tsp pickle juice or lemon juice

Cajun

½ tsp fresh garlic (minced)

With your fingers, shred the lion’s mane mushrooms to resemble crabmeat, and add to a large bowl. To the bowl, add crushed Ritz crackers (I just use my hands to crumble.) Add the egg, mayonnaise, dijon mustard, Old Bay, parsley, liquid aminos and hot sauce. Mix thoroughly. Divide the mixture into four and use your hands to form patties.

To make the Remoulade Sauce, in a medium sized bowl, combine all ingredients.

Heat a nonstick skillet over medium-high heat and drizzle in the cooking oil. When oil is shimmering, carefully add the patties. Cook and flip periodically, until both sides are browned and crispy, about 8 minutes total.

Serve with lemon wedges and Remoulade Sauce.

Our Lion&#039;s Mane Mushroom steak recipe is the vegetarian equivalent of a juicy Filet Mignon. Meticulously seasoned and cooked to perfection.

Lion's Mane Mushroom Steak

olive oil

shallots (minced)

garlic (minced)

mushrooms

soy sauce (or Tamari if gluten free)

white wine from California (such as Sauvignon Blanc or Chardonnay. More if needed

butter

mushroom steak

greens (optional for color)

flat-leaf parsley

Gently heat the olive oil over medium to med-low heat in a large skillet with a tight-fitting lid.

Saute the shallots and garlic in the oil until translucent but not browning. About 3 minutes.  Remove the shallots and onion to a small bowl and return the pan to the heat.

Increase the heat to medium-high.To the pan add 1-2 tablespoons of the white wine and 1/2 tablespoon of soy sauce or Tamari to deglaze the pan. Quickly, use a wooden spoon to scrape up any browned bits from the onion and shallots on the bottom of the pan.

Add the mushrooms to the pan, cut side down, and cook as you would a steak. Brown on the first side, for about 1-2 minutes, until golden brown, flip and brown on the other side for about 1.5 - 2 minutes until a golden sear is developing. Now, dollop in the 2 tablespoons of butter, cut into small pieces, all around the pan. Pour in another 2 splashes of wine, about 2 tablespoons, cover with a tight-fitting lid and cook for 2-5 minutes or until the mushroom steak is cooked through to your liking. See note.Remove the cooked mushroom steaks to a serving platter and cover with foil to keep warm.

To cook the Lion&#39;s Mane Mushroom Steak

Add the onions and shallots back into the skillet over medium heat. To that, add 1 tablespoon butter, 1 tablespoon of soy sauce or Tamari, and any remaining white wine. Bring to a simmer and cook, occasionally stirring, until the sauce has reduced down by 1/3 and the alcohol from the wine has had a chance to cook out about 2-4 minutes. Remove from the heat.

For the pan sauce that accompanies the mushroom steak

Arrange your favorite leafy greens on serving plates if desired for a pop of color. Add 1-2 pieces of mushroom steak on top. Spoon some of the warm pan sauce over each mushroom steak. Top with 2 tablespoons prepared tapenade per plate if using.  Sprinkle with minced parsley. Serve immediately while warm.

To serve Lion&#39;s Mane Mushroom Steaks

Discover a mouthwatering recipe from Joyful Kitchen that combines the rich, meaty flavor of Lion&#39;s Mane mushrooms with an irresistible satay marinade.&amp;nbsp;Perfectly grilled to perfection, these skewers are a vegetarian&#39;s dream and a carnivore&#39;s delight.&amp;nbsp;

Lion&#39;s Mane Satay Skewers

lb Fresh Fat Moon Lion’s Mane Mushrooms

tbsp Flour

Water

tbsp Sesame Oil

tbsp Soy Sauce

Clove Garlic, minced

tbsp Sesame Seeds

tbsp Vegetable Oil

Salt

1⁄2 tbsp Cumin Seeds

tbsp Cumin Powder

tsp Chili Powder

Honey

Gently clean mushrooms with a brush, then cut off any tough parts from stems.

Use your fingers to separate mushrooms into large bite-sized pieces.

Whisk together flour, water, sesame oil, soy, honey, garlic and spices in a small bowl. Add mushrooms to bowl and generously coat with mixture.

Thread a few pieces of mushrooms (about 4-5) onto skewer. Repeat (about 9 skewers). Reserve glaze.

Set a large shallow pan (big enough to fit the skewer) over medium-low heat. Cover bottom with a thin layer of oil.

Place skewers into hot pan. Pan fry for about 5 minutes per side. Press and sear skewers, by placing another cast iron pan on top. Turn skewers and continue to weigh them down until compressed and juices are released. Pour in reserved glaze.

Cook until all sides turn golden brown and a thin crust forms, turning occasionally and mushrooms are fully cooked. Sprinkle with more sesame seeds and serve.

A quick stovetop sauté of lion&#039;s mane mushrooms and a simple drizzle of soy sauce makes it easy to eat one of the most beneficial mushrooms for our brains and bodies, lion&#039;s mane.

Lion's Mane Mushroom Recipe

mushroom

avocado oil oil

tamari or soy sauce

garlic powder

Remove any dried or browned bits from the base of the lion&#39;s mane mushroom either with a knife or by simply pulling off with your hands.

Shred the lion&#39;s mane mushroom into ½-inch wide strips.

Heat a frying pan over medium heat. Sauté the shredded lion&#39;s mane mushroom strips in the pan, DRY, i.e. without oil. Dry sautéing will draw out some of the excess moisture from the mushrooms. Allow the mushrooms to brown at their edges. This will take about 5-7 minutes.

Drizzle oi, tamari or soy sauce, and garlic powder if using, over the mushrooms in the pan. Stir fry until fragrant and the mushrooms have developed a deep brown color. Remove mushrooms from heat.

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Top 5 lions mane recipes from across the web

The most viewed lions mane recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lions Mane or Hericium Mushroom Cra...

Lion's Mane Mushroom Crab Cake Reci...

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Lion's Mane Mushroom Recipe

The most viewed lions mane recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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