Lion’s mane “crab cake”

What you’ll need

• 10 oz cultivated lion’s mane, shredded
• 1 tbsp butter plus 1 tbsp oil
• 1 egg
• 2 tbsp mayonnaise
• 1/3 cup breadcrumbs, plus more if needed
• 1 tsp Old Bay-style seasoning
• 1 tsp Dijon mustard
• 1 tbsp chopped parsley
• 1 tsp lemon juice plus wedges
• Remoulade and greens, to serve

Allergen notes: Egg, wheat, and milk. Check seasoning and remoulade ingredients; this recipe contains no crab.

Let’s make it

1. Cook shredded mushrooms in a dry skillet over medium heat for 10–12 minutes, stirring until tender and their released moisture has mostly evaporated. Cool until comfortable to handle.
2. Mix with egg, mayonnaise, breadcrumbs, seasoning, mustard, parsley, and lemon juice. If too wet to shape, add a little more breadcrumb. Form four small cakes and chill for 10 minutes.
3. Heat butter and oil over medium heat. Pan-sear cakes 4–5 minutes per side until browned and hot throughout; the egg mixture should be fully set. Serve with lemon, remoulade, and greens.

Use trusted cultivated mushrooms and cook thoroughly. These are culinary recipes, not health treatments. Never use foraged mushrooms.