Lion's Mane Mushroom "crab" Cakes (v) Recipe

Prepare mushrooms

Trim the base of the lion's mane mushrooms and use your hands or a fork to shred the fruiting body into bite-sized, stringy pieces that resemble crab meat. Pat lightly with paper towel to remove excess moisture.

Cook aromatics

Heat 1 tbs butter and 1 tbs olive oil in a large skillet over medium heat. Add the minced shallot, diced celery, and the white parts of the green onions. Sauté until softened and translucent, about 3–4 minutes; do not let brown.

Cook mushrooms

Add remaining 1 tbs butter and the shredded lion's mane to the skillet. Sauté over medium-high heat, stirring occasionally, until the mushrooms release moisture and that moisture evaporates and the edges begin to brown lightly, about 6–8 minutes. Season with 1 tsp Old Bay, 1 tsp Worcestershire, 1 tsp salt, 1/2 tsp black pepper, and the lemon zest while cooking.

Combine and bind

Transfer mushroom mixture to a bowl and let cool 5 minutes. Stir in 3 tbs vegan mayonnaise, 1 tsp Dijon mustard, 2 tbs chopped parsley, 3 tbs panko breadcrumbs, 2 tbs flour, and the green parts of the sliced green onion. Add the aquafaba (3 tbs) and gently fold until the mixture just holds together. If too wet, add up to 1 additional tbs panko; if too dry, add 1 tbs more mayonnaise.

Form cakes

Portion mixture into 6 equal mounds (about 2.5–3 oz each). With lightly oiled hands, form each mound into a compact cake about 2.5 inches in diameter and 3/4 inch thick. Place on a tray and refrigerate 15 minutes to firm up (this helps them hold when frying).

Pan-fry cakes

Heat a large nonstick or cast-iron skillet over medium heat and add 2–3 tbs neutral oil. When oil shimmers, place cakes in skillet (work in batches if necessary), and cook until golden brown and crisp on the bottom, about 3–4 minutes. Carefully flip and cook the second side another 3–4 minutes. Reduce heat slightly if browning too quickly. Transfer cooked cakes to a paper-towel-lined plate and keep warm in a low oven (200°F/95°C) while finishing remaining cakes.

Combine 1 cup vegan mayonnaise, 1 tbs Dijon mustard, 2 tbs fresh lemon juice, 1 tsp chopped capers, 2 tbs finely diced cornichons, 1 tsp paprika, 1 tsp hot sauce (optional), 1 tbs chopped chives, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning or acidity. Chill at least 15 minutes to marry flavors.

Grill the lemon: heat a small grill pan or skillet over high heat. Place lemon halves cut-side down and char 1–2 minutes until lightly caramelized. Remove from heat.

Plate: Arrange a small bed of microgreens or baby arugula on each plate. Place 2–3 lion's mane "crab" cakes per serving on the greens. Spoon 1–2 tbs remoulade alongside or a dollop on top of each cake. Garnish with chopped parsley and a grilled lemon half. Serve immediately.