Lion’s Mane Cakes (think crab cake with mushrooms instead of crab meat)

Recipe is easily halved for smaller quantities of mushroom

12 oz. - 1 lb. fresh lion’s mane mushroom

1/2 red bell pepper, finely diced

1 medium onion (~1 cup), finely diced

1 Tbsp olive oil

3 Tbsp unsalted butter

2 large Solstice Farm eggs

3 Tbsp mayonnaise

1 tsp Worcestershire sauce

1 1/2 tsp Old Bay seasoning (or your own spice mix incl. celery salt & paprika)

1 tsp garlic salt

1/2 tsp black pepper

1/2 cup panko bread crumbs

1/4 cup parsley, finely chopped

Shred lion’s mane into small pieces with your fingers. Add to a large skillet (dry) that was pre-heated over medium high heat and sauté for 8-10 minutes. Remove from heat and let cool. Squeeze lion’s mane pieces over a sieve and then let rest in the sieve to remove as much liquid as possible.

In a large skillet over medium heat, add 1 Tbsp oil and sauté diced bell pepper and onion until golden and soft (7-9 min) then remove from heat and let cool.

In a large mixing bowl, whisk together 2 eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 1/2 tsp Old Bay seasoning, 1 tsp garlic salt, and 1/2 tsp black pepper.

Add drained lion’s mane to the large bowl with egg mixture.

Add cooled bell pepper and onion, panko crumbs and parsley and stir until combined and moistened. Cover and refrigerate for 30 minutes.

Divide mixture into about 8-12 cakes. With wet hands, lightly shape into 1/2” thick patties. Place a large skillet over medium heat with 2 Tbsp butter and sauté cakes in batches for about 4-5 minutes per side (reduce heat if browning too quickly). Transfer to a serving platter and repeat with remaining cakes adding more butter as needed.

Serve immediately, with lemon aioli (mayo, lemon juice, lemon zest, garlic, mixed to taste)