Lion's Mane

Lion's Mane mushrooms are unique in appearance, resembling cascading white tendrils or a lion's mane. They have a delicate seafood-like flavor with hints of sweetness and a texture that is often compared to crab or lobster meat. Lion's Mane mushrooms are versatile and can be cooked in various ways.


Lion's Mane Mushroom "Crab" Cakes


  •  2 cups Lion's Mane mushroom, finely chopped

  • 1/4 cup red bell pepper, finely diced

  • 1/4 cup green onion, finely chopped

  • 1/4 cup mayonnaise

  • 1 tablespoon Dijon mustard

  • 1 teaspoon Old Bay seasoning (or a mix of paprika, celery salt, black pepper, cayenne, and more)

  • 1/2 cup breadcrumbs (plus more for coating)

  • 1 egg, beaten

  • Salt and pepper to taste

  • Olive oil for frying


  1. In a mixing bowl, combine the finely chopped Lion's Mane mushroom, red bell pepper, green onion, mayonnaise, Dijon mustard, Old Bay seasoning, breadcrumbs, beaten egg, salt, and pepper.

  2. Mix the ingredients until well combined. The mixture should hold together when pressed.

  3. Shape the mixture into small patties, about the size of crab cakes.

  4. Roll each patty in breadcrumbs, pressing gently to adhere.

  5. Heat olive oil in a skillet over medium heat.

  6. Carefully place the mushroom patties in the skillet and cook for about 3-4 minutes on each side, or until golden brown and crispy.

  7. Remove from the skillet and place on paper towels to absorb excess oil.

  8. Serve the Lion's Mane "crab" cakes with a side of tartar sauce or a squeeze of lemon.

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