Lion's Mane Mushroom 'Crab' Cake Recipe

Vitruvian co-owner Tommy Stauffer joined Chef Lauren on Kessenich’s Local Love segment for Madison’s Fox 47. Tommy cooks lion’s mane mushroom ‘crab’ cakes with salad turnips and swiss chard. Watch the clip and check out the recipe below!

Ingredients

  • 1/2 lb lion’s mane mushroom

  • 1 flax egg (see below)

  • 1/2 cup panko breadcrumbs

  • 1/4 cup onion, diced

  • 1 Tbsp vegan mayonnaise

  • 1 tsp vegan Worcestershire sauce (see below_

  • 3/4 tsp Old Bay seasoning

  • 1 tsp Dijon mustard

  • 1 Tbsp parsley, finely chopped

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 2-3 Tbsp oil

  • Lemon

Flax Egg

  1. Mix one tablespoon of flaxseed meal with three tablespoons of water.

  2. Refrigerate for at least 10 minutes to thicken.

Vegan Worcestershire Sauce (makes 1 1/2 cups)

  • 1 cup apple cider vinegar

  • 1/3 cup soy sauce

  • 3 Tbsp brown sugar

  • 1 tsp Dijon mustard

  • 1/2 tsp allspice

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/8 tsp black pepper

  1. Mix all ingredients in a pot and cover. Heat on low on oven until it’s barely brought to a simmer.

  2. Remove from heat and allow to cool to room temperature.

  3. Store in a jar in the refrigerator for up to 1-2 months.

Lion’s Mane Mushroom ‘Crab’ Cakes

  1. Hand shred lion’s mane mushroom into small pieces so they resemble the texture of flakey crab.

  2. In large bowl, combine the flax egg, vegan mayonnaise, onion, vegan Worcestershire sauce, old bay seasoning, Dijon mustard, parsley, salt, and black pepper. Mix until fully incorporated.

  3. Mix in shredded lion’s mane mushrooms.

  4. Mix in panko breadcrumbs.

  5. Form mixture into 3-4 round, flat patties (about 1/2 to 3/4 inch thick).

  6. Heat oil in sauté pan on medium to high heat.

  7. Cook patties for 2-3 minutes per side. Patties should be golden brown and cooked throughout.

  8. Serve with lemon wedge and favorite sauce