Created by Nourish Coaches
Working with Lion’s Mane is new to me {Wendy} so it was both a challenge and a delight to play around and create this recipe. First, these mushrooms are not just any mushrooms – they are from Two River Gourmet Mushrooms – a local company who we partnered with for a Talk and Tasting at Nature’s Corner this spring. Listen here to the Nourish Noshes Podcast interview we had with the founder KC Sullivan. He has a lot of fascinating things to say about the benefits of investing in mushrooms.
Second, when I went home with extra mushrooms from our event, I needed to use them right away. It just so happened I was hosting a gathering at my house that weekend – which for me, almost always means I need to cook something new – drives my husband crazy but we all benefit from a little pressure right?! Also, I wanted to create something that wasn’t a mock of something else – I didn’t want to make a mock crab cake (though the consistency of the Lion’s Mane is very similar) – I wanted it to be different – it’s own mushroom highlight thing. So the experimenting began.
Bottom line, this Lion’s Mane recipe was a hit with our guests (discerning pallets all of them!) and I would make them again in a heartbeat. You will see a few optional ingredients and a few notes below. Read through and make it your own.
Though there is quite a list of ingredients, let that not deter you. Gather everything first, then start pulling and chopping and combining. It really doesn’t take long and you literally get to play with your food! You will see a few optional ingredients and a few notes below. Make it your own.
Makes 8 patties
What goes in:
8.5 ounces Lion’s Mane, pulled apart into bite size pieces
½ cup onions, diced
1 slice toasted bread, chopped into small bits (or bread crumbs of choice)
2 eggs OR equivalent Flax meal substitute*
1 Tablespoon EVOO
1 Tablespoon Tamari
1 Tablespoon tahini
1 Tablespoon fresh chives, chopped
1 Tablespoon capers, chopped (not rinsed)
2 teaspoons Gray Poupon mustard
2 teaspoons toasted sesame oil
1 teaspoon smoked paprika
1 teaspoon turmeric
1 teaspoon cumin
½ teaspoon ground coriander seed
½ teaspoon chipotle smoked sea salt (or simple sea salt)
¼ teaspoon cayenne pepper (optional or to taste)
EVOO for cooking
Putting it Together:
- Combine all ingredients well.
- Form into patties.
- Add enough EVOO to cover the button of a cast iron skillet but not too much – we aren’t frying, simply cooking.
- Heat to medium-high and add patties to a hot skillet.
- Pan sear on both sides on medium high heat until golden brown – about 4-5 minutes – you want the mushrooms to cook through but not burn them so watch the skillet carefully.
Notes:
- If the patties seem like they aren’t sticking together enough, you might want to add some buckwheat flour – it was on the counter and if I weren’t pressed for time, I would have added it. As you can see from the photo, mine fell apart just a bit due to my impatience.
- I forgot to add garlic – though I didn’t miss it, it would be a nice addition.
- Serve with fresh wedges of avocado and a watercress salad.
- You can also add wedges of lime to squeeze on top.
- Best served hot.
