Serves 4

8oz         Ashbourne Farms Lion’s Mane Mushrooms

1 ea        Egg

2 Tbsp   Mayonnaise

1 tsp      Dijon Mustard

1 C          Panko Breadcrumbs

1 ea        Lemon (zest and juice)

1Tbsp    Vegetable Oil

1Tbsp    Old Bay Seasoning

1Tbsp    Parsley

Salt and Pepper

2Tbsp    Butter (optional)

• 1.       Pick the Lion’s Mane into small pieces (resembling lump crab).
• 2.       In a mixing bowl, toss mushrooms, Old Bay, vegetable oil, parsley, salt, and pepper. Making sure everything is coated evenly.
• 3.       Spread the mushroom mixture out on a cookie sheet lined with parchment paper. Bake in a 350-degree oven for 7 minutes or until lightly browned around the edges. Let the mushrooms cool completely before assembly.
• 4.       In a mixing bowl, add egg, mayo, mustard, lemon zest and juice and mix thoroughly. Add roasted mushrooms to the mix. Begin sprinkling panko into the mixture. Start with ¼ cup and mix well add more as needed to bring the mixture together. You should be able to form a nice ball that holds together. Make 4 even balls (I use a scale for accuracy)
• 5.       At this point you can shape your cake. (I use a ring mold for a nice uniform appearance) Take your remaining breadcrumbs and dab your cakes before cooking.
• 6.       In a non-stick sauté pan over medium heat, melt your butter until it begins to crackle a bit. (or use vegetable oil) Gently place tour cakes in the pan and let them brown for 2-3 minutes on the first side. Check them with a spatula to ensure proper browning before flipping. Once you flip them, they can go into a 350-degree oven for 7 minutes. Dab them on a paper towel and serve.