lion’s mane “crab”cakes

lions-mane-crabcakes

If you’ve never heard of lion’s mane mushrooms, today is your lucky day. Lion’s mane are the best mushrooms ever! They’re unlike any other mushroom you’re probably familiar with, both in appearance and texture. When served whole, they have a satisfying chewy, solid, meaty texture.*

*This is probably why they’re so popular in Chinese vegetarian cuisine, which is all about fake (soy) frankenmeat and imitation meat. Fun fact: Lion’s mane are called monkey’s head mushrooms in Chinese.

lions-mane-steak-sA lion’s mane mushroom dressed up as a steak with black pepper sauce, that is delicious but has little to do with this recipe.

Torn up or shredded lion’s mane, meanwhile, has a texture similar to crabmeat. I had to try making them into “crab”cakes and they turned out amazing!

By the way, science backs me up when I say they’re the best mushrooms ever. They not only taste great and have fantastic texture, but research shows lion’s mane benefits brain and nerve function. Look it up.

lions-mane-crabcakes-2

Lion’s Mane “Crab”cakes
By: Mia Cee || Resting Hungry Face
Adapted from Southern Foothills Farm‘s Lion’s Mane ‘Crab’ Cakes recipe
Makes 6 servings

3 dried lion’s mane mushrooms (20-25 grams each)
2-3 scallions, chopped
1 clove of garlic, minced
1 tablespoon coconut or avocado oil

1/4 cup paleo mayonnaise
1 egg
1 tablespoon gelatin
1 tablespoon lemon juice or more to taste
1 teaspoon coconut aminos
1/4 teaspoon black pepper

1/2 cup desiccated coconut
1 tablespoon dried parsley or 1 teaspoon fresh parsley, shredded
salt to taste

1. Preheat oven to 350 degrees.
2. Soak the lion’s mane for 1-2 hours to rehydrate; squeeze out water.
3. Slice the lion’s mane 1/4″ to 1/8″ thick. Toss the slices, scallion and garlic in oil.
4. Place the slices, scallion, and garlic on a baking sheet and roast for 30 minutes. Flip the slices halfway through.
5. When the lion’s mane is cool enough to handle, shred with a food processor.
5.5 Here, turn the oven up to 375 degrees if you’re going with one of the lazy options in Step 9.
6. Whisk the mayonnaise, egg, gelatin, lemon juice, coconut aminos and pepper until smooth.
7. Add the coconut and parsley and mix to incorporate.
8. Add the lion’s mane and mix to incorporate.
9. Here, you have several choices:
— Form the mixture into patties and pan-fry until they’re golden brown on both sides.
— Lazy Option: Spoon the mixture into a muffin pan and bake for 15 minutes or until the tops are golden brown, turning the muffin pan halfway through.
— Super Lazy Option: Dump the mixture into a baking pan, smooth the top with a spoon or spatula, and bake for 15 minutes or until the top is golden brown, turning the pan halfway through.

Notes:
** Lion’s mane that isn’t cooked long enough have a bitter taste, which is why you’re roasting them first.
** You can whip up a mayonnaise or tartar sauce to serve with these, but I think they taste great on their own.

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