Summer Lion's Mane Mushroom 'Crab Cakes'
Active time: 1 hour 15 mins
Lion's Mane Mushroom "Crab Cakes"
(+) 1 lb. Lion's Mane mushrooms, de-stemmed and sliced to 1-inch pieces
(+) 3 Tbsp olive oil, divided
(+) 1 tsp salt
(+) 2 ears of corn, shucked
(+) 1/4 cup finely diced red onion
(+) 1/4 cup minced chives
(+) 1 Tbsp chopped parsley
(+) 2 Tbsp Greek yogurt
(+) 1 tsp soy sauce
(+) 1 tsp Dijon mustard
(+) 2 eggs, beaten
(+) juice of 1/2 lemon (~1&1/2 Tbsp)
(+) 3/4 cup panko
(+) 1 tsp tabasco
(+) 1 Tbsp coconut oil
Basil-Avocado Yogurt Sauce
(+) 1 avocado
(+) 10 basil leaves
(+) 1/2 cup Greek yogurt
(+) 1 tsp lemon juice
(+) 1 tsp salt
Lion's Mane Mushroom "Crab Cakes":
(1.) Preheat oven to 350 °F. Toss mushrooms with olive oil and salt. Roast in the oven for 40 minutes, stirring halfway through. Prep all other ingredients into a large bowl while roasting. Remove from oven and set aside to cool. The mushrooms will shrink in size. Squeeze out any additional moisture. Pulse in the food processor.
(2.) Mix the mushrooms with all other ingredients in a large bowl.
(3.) Form the mixture into 6-8 large circles, or 20-22 small circles. Refrigerate until ready to cook. Heat coconut oil in a large skillet on medium-high heat. Sear each crab cake 2 minutes per side, then set aside on a paper towel lined plate. Serve immediately with basil-avocado yogurt sauce, or refrigerate and reheat in the oven to serve.
Basil-Avocado Yogurt Sauce:
(1.) Combine 1 avocado and 10 basil leaves in the food processor until smooth. Add in 1/2 cup Greek yogurt, 1 tsp lemon juice, 1 tsp salt, and combine.
Recipe adapted from Herbaceous Catering