Blog Archives

Lion's Mane "Crab" Cakes

4/14/2021

1 Comment

Ready in 45 minutes
Serves 4 people

Ingredients

1 Pound Lion’s Mane Mushroom, shredded
¼ cup red bell pepper
¼ cup red onion
¾ cup panko bread crumbs
¼ cup mayonnaise
1 egg
2 T fresh herbs (any combo of scallion, cilantro, parsley, dill...)
1t Old Bay
Flour
Oil or butter

Preparation

Shred the Lion’s Mane into crab sized pieces.
Cook in a frying pan with ¼ cup water, salt and pepper until water has cooked out and evaporated. *See TIPS below. Set aside to cool.
While Mushrooms are cooling, chop the herbs and vegetables to your desired size. I minced them.
Combine these ingredients and add the lion’s mane when it is cooled enough to handle.
From the ingredients into 4 or 5 inch cakes and place on a dish or pan and let rest in fridge for at least 20 minutes, up to overnight.
Preheat oven to 350F
Dredge the cakes in flour.
Heat a small amount of oil or butter in a pan. You’re not frying the cakes, just browning each side for about 3 minutes.
Place cakes on a baking sheet and bake for about 20 minutes.
Serve over a bed of fresh greens with a dollop or more of sauce or dressing. So many options work!

Tips
If the lion’s mane is still quite wet, you can squeeze some water out, but this gets messy. Be careful not to brown the lion’s mane, as you want it to have the feel of crab. Roasting is another option, I tend to overdo it with roasting, so I prefer the stovetop.

Dressing Ideas
A simple tartar sauce always works.
Sometimes I mix sour cream and mayonnaise (both or one or the other) with a bit of sriracha to make it as spicy as you want.
My newest experiment was ½ buttermilk, ½ mayonnaise and a teaspoon or so of Rise n Shine Sprinkle
An avocado/ goddess dressing might work too.

1 Comment

Stef’s Go-To Thai Dish

4/1/2021

0 Comments

Ready in 45 minutes
Serves 6 people

Ingredients

1 lb mixed mushrooms, sliced
1 lb chicken, pork, steak or shrimp (optional), sliced into strips
1 onion
2-3 carrots
Bok choy or other green (napa cabbage, tatsoi, chard, spinach)
1T minced garlic
1T minced ginger
1 pint Teriyaki soup or other broth
1 can coconut milk
Oil-olive, coconut or peanut are good options
Kaffir lime leaves, or other citrus or lemongrass
Rice noodles (1 bag) or rice (2 cups cooked)
Cilantro and scallions for garnish
Salt and pepper to taste
Other options:
- Snow peas
- Soy sauce, Sriracha, lime juice
- Hot peppers, chopped
- Turmeric, thai basil, curry

Preparation

Prepare rice as directed, if using rice.
Slice meat if using, and brown in pan with some oil, salt and pepper. Remove from pan and set aside.
Sautee mushrooms in pan over high heat with a little broth, until they release liquid, then add oil. (I went heavy, like 1/4 cup) Cook until slightly browned.
Add carrots and onions, sautee until slightly tender.
Add garlic, ginger and hot peppers, stirring until fragrant.
Lower heat. Add broth and lime leaves, deglaze the pan.
Add any additional herbs and browned meat and bring to a simmer.
While this is simmering, prepare rice noodles if using them.
Toss in greens, cover and let sit on low heat until greens wilt.
Add coconut milk, and other optional ingredients such as soy sauce, sriracha, etc.
Remove citrus leaves or lemongrass.
Toss noodles or rice in and incorporate into sauce. You can also just serve it over the rice or noodles.
Garnish with chopped cilantro and scallions.

TipsBruise the citrus leaves with the back of the knife.
I’ve also done this without the rice, because I forgot. It made for a nice stew.

0 Comments

Lion's Mane "Crab" Cakes

Stef’s Go-To Thai Dish

Author

Archives

Categories