Lion's Mane mushrooms are known for having a meaty flavor similar to crab. With this natural flavor as our inspiration, we made these vegetarian "crab" cakes with Local Lion's Mane mushrooms plus Dijon mustard and Old Bay spice.
Store in the freezer. When ready to serve, thaw to room temp, pat dry, then fry each side to a golden brown in a hot pan with a little oil.
We like serving them with a squeeze of bright lemon and winter greens like arugula. Don't forget a dash of your favorite hot sauce, too.
Three cakes, about 3oz each
1. Once thawed, remove from packaging and set aside.
2. Preheat a saute pan with enough oil to cover the bottom of the pan over medium-high heat.
3. Once oil reached 350 degrees, gently place cakes onto the pan. Fry for 3-4 minutes on each side or until golden brown and heated through.