The Happy Diabetic Kitchen

Lion's Mane Mushroom Crab Cakes

This Lion’s Mane Mushroom Crab Cake recipe will blow your mind! Packed with flavor, this meatless recipe can be served as an appetizer or as an entree!

Equipment

• Saute Pan

Ingredients

• 8 oz Lion's Mane mushroom

• 1 egg (or flax egg)

• ½ cup panko breadcrumbs

• ¼ cup onion (finely diced)

• 1 tablespoon mayonnaise or vegan mayonnaise

• 1 teaspoon Worcestershire sauce

• ¾ teaspoon old bay seasoning

• 1 teaspoon dijon mustard

• 1 tablespoon parsley (finely chopped)

• ¼ teaspoon salt (to your taste)

• ¼ teaspoon black pepper

• 2-3 tablespoon oil (to fry cakes)

• 2 optimal garnish: lemon wedges

Quick Tartar Sauce

• ¼ cup mayonnaise or vegan mayonnaise

• 1 tablespoon dill pickle relish

• ¼ teaspoon old bay seasoning

Instructions

• Hand shred Lion's Mane Mushroom into small pieces resembling texture of flakey crab.

• In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, Old Bay seasoning, Dijon mustard, parsley (finely chopped), salt and pepper. Mix until fully incorporated.

• Mix in Lion's Mane Mushroom until fully incorporated.

• Mix in Panko breadcrumbs until fully incorporated.

• Form mixture into 3-4 equal size round flat patties (about ½ to ¾ inch thick).

• Heat oil in sauté pan on medium/high heat.

• Cook patties for approximately 2-3 minutes per side. Should be golden brown and cooked throughout.

• Add optional garnish, squeeze of lemon and enjoy!

Notes

1. Leftovers and Storage: Transfer to airtight container or dish. Refrigerate for up to 48 hours. Can reheat and serve.

2. Vegan/Vegetarian Substitutions or Omission: You can use vegan mayonnaise and flax egg in place of regular mayonnaise and egg in this recipe.

   Recipe from AUBREY'S KITCHEN

Nutrition

Calories: 206kcal | Carbohydrates: 13g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 221mg | Potassium: 316mg | Fiber: 1g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg

The Perfect Sautéed Mushrooms…

…With Tips from Chef Robert

Servings: 4

Equipment

· Sharp Knife

· Cutting board

· Sauté pan (I prefer non stick)

Ingredients

· 1-pound fresh mushrooms

· 2 Tablespoons olive oil or avocado oil (no added oil flavor)

· 2 Tablespoons butter

· Freshly cracked pepper and salt to taste

Clean & Cut: Do not soak the mushrooms. Clean off excess dirt with a damp towel or give mushrooms a quick rinse and dry. Cut bigger mushrooms into similar-sized pieces. Don’t cut them thin as they will shrink up while cooking. Meaty thick pieces cook best!

Give Them Some Room: Don’t overcrowd your sauté pan, you need plenty of room for a good sear.

High Heat: Turn the heat up to medium-high and allow time for your oil/butter to get hot before adding the mushrooms. Look for the shimmer of the oil. Keeping the heat up will help moisture evaporate quickly giving you a beautifully caramelized mushroom. If mushrooms are giving off lots of moisture keep the heat going until it’s gone. Over washing will contribute to the added moisture. The term “sauté” means high heat …little oil.

Let’s Do This : Clean and slice mushrooms into similar size pieces. Don’t cut them too thin, as they will shrink while cooking.

Heat oil and butter in a medium to large pan over medium-high heat. Look for the oil to shimmer before adding the mushrooms.

Add mushrooms and toss in the oil quickly. Cook mushroom for 3-5 minutes. Stir and allow mushrooms to finish cooking for a couple more minutes. Season with salt and pepper. Large mushrooms can take a little extra time.

Deglaze and Season: After a good sauté you’ll notice some bits of the mushroom clinging to the bottom of your pan. There’s a whole lot of flavor there that can be infused back in by a simple deglaze. To capture the flavor add a splash of liquid at the end of the cooking process and stir it all up. Simply, add a few tablespoons of water, wine, stock, cream, or sherry to the pan after the mushrooms are done cooking. Keep the temperature up and stir until the liquid evaporates.

For Added Flavor:

Use garlic and herbs. Turn heat down to medium-low and add last minute of cooking. Wonderful herbs to try are thyme, parsley, and rosemary.

Fresh lemon and or lime

To Make Ahead: Mushrooms can be sauteed ahead of time and stored covered in the fridge for 3-4 day. Reheat in a skillet until warm.

To Freeze: Freezing may change the texture of sauteed mushrooms. After cooking, freeze mushrooms flat on a cookie sheet. Once completely frozen transfer to a freezer-safe container. Thaw and reheat in a pan over medium heat.

Deglaze: Add a few tablespoons of water, wine, stock, cream, or sherry to the pan after the mushrooms are done cooking. Keep the temperature up and stir until the liquid evaporates.