Lion's Mane "Crab Cakes"

1. Shred/peel apart lion's mane until it resembles crab meat size and texture, about 3in wide by 1 inch long

2. Heat a cast iron skillet and salt then dry sauté the mushrooms to release excess moisture until the size has been reduced by at least half

3. Remove mushroom from heat, let cool

4. Sautee in oil until caramelized

1/4 cup minced onion

1/4 cup minced bell pepper

1/2 tsp paprika

1/2 tsp salt

5. Mix in a bowl

1/2 cup panko breadcrumb

1/4 cup mayonnaise

2 Tbsp cilantro, tarragon or Italian parsely

1 Tbsp worcesterchire

1/8tsp cayenne

1 egg

6. Mix cooled lion's mane mushroom and sauted onion & peppers into above mix and form 1/4 -1/2 cup patties

7. Let patties rest and hydrate for 15 minutes, then dredge in all purpose flour.

8. Heat oil in a pan to brown patties, then bake in oven at 350F for 15 minutes

9. Serve crab cakes topped with freshly chopped scallions, a slice of lemon, and siracha mayo dipping sauce.