A Lion’s Mane Recipe You’ll Love
Mushrooms are becoming more mainstream, which is great news for folks who love eating (and taking) them as much as we do! Whereas even a few years ago, fresh Lion’s Mane would have been challenging to track down in most places, now you often find it and other delectable fungi at your local farmers market. In fact, a market visit during the height of summer is what inspired this Lion’s Mane recipe.
If you take our Lion’s Mane tincture for cognitive function and memory, you might already know about why we love this mushroom.* But that’s only half the story.
Why We Love Lion’s Mane Recipes
Lion’s Mane is one of our favorite mushrooms, for its brain support and amazing texture and flavor.* You can slice it into fillets, then cook them up like fish or chicken. Or you do what we did here, and pull the mushroom into lumps that resemble seafood. We love creating Lion’s Mane recipes that use this mushroom in place of crab and lobster. Here, we pair it with summer garden vegetables and Old Bay seasoning for a plant-based version of classic crab cakes.
Given the mushroom’s connection to your brain, we had a little fun with the name. This Lion’s Mane recipe is called “Don’t Be a Crab” Cakes. After one bite, you’ll understand why! Everyone who tries them can’t help but smile.
The Benefits of Lion’s Mane
Whether you cook up your favorite Lion’s Mane recipe for dinner tonight or take a dropper of tincture alongside your morning tea, this mushroom offers support for your brain and nervous system.*
Here are a few of the benefits of Lion’s Mane:
- Promotes mental clarity, focus and memory*
- Provides cerebral and nervous system support*
- Promotes optimal nervous and immune system health*
- Supports cognitive function*
Ready for that Lion’s Mane recipe?
Lion’s Mane Recipe for “Don’t Be a Crab” Cakes
Freshly cooked Lion’s Mane mushrooms have a delicate, slightly sweet flavor and wonderful texture. These plant-based crab cakes are vegetarian and could be gluten-free if you swap in gluten-free breadcrumbs. We used a combination of summer fresh vegetables, but you can get creative here. If you don’t have Old Bay seasoning, try using one teaspoon each of dried tarragon and dill instead.
Serve these crab cakes over a simply dressed green salad or on a bun with remoulade, red onion, sliced tomato and greens for a heartier dish.
1 hour to prepare and cook
Makes 6 patties
|8 ounces fresh Lion’s Mane mushroom||1 teaspoon Dijon mustard|
|1 tablespoon olive oil, plus more for baking||1 egg|
|½ cup minced red bell pepper||2 tablespoons mayonnaise|
|½ cup finely diced zucchini||1 teaspoon Old Bay seasoning|
|1 celery stalk, diced||½ cup panko breadcrumbs or crushed crackers|
|¼ cup minced sweet onion||1 lemon, sliced into wedges, for serving|
|1/2 teaspoon salt, divided||Hot sauce, for serving|
|Fresh ground black pepper|
- Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper.
- Prepare the Lion’s Mane mushroom by pulling it into chunks (similar in size and shape to lump crab meat).
- Place a large skillet over medium-high heat. Add the mushrooms to the hot pan. Let cook for about five minutes, to allow some of the moisture to evaporate.
- Add the oil to the pan, along with the pepper, zucchini, celery and onion. Season with ¼ teaspoon of the salt and pepper.
- Cook for 10 minutes, stirring often, until the mushrooms are golden brown and the vegetables have softened.
- Meanwhile, in a small bowl, whisk together the mustard, egg, mayonnaise and Old Bay. Set aside.
- Transfer the cooked mushrooms and vegetables to a large bowl, add the egg mixture, and stir to coat.
- Mix in the breadcrumbs, the remaining ¼ teaspoon of salt and pepper. Fold the mixture using a spatula, just until combined.
- Using wet hands, shape the mixture into six patties. Place each one on the prepared sheet pan, leaving plenty of space between them. Give them a press to flatten each to about ½ inch thick. Brush with more oil and sprinkle with salt, if you prefer them to be crunchier.
- Bake for 20 minutes, then turn them over and bake another 20 minutes, until they are golden brown and cooked through.
- Serve immediately, with lemon wedges and/or hot sauce.