Thanks to Rainbow Blossom for hosting Chef Patrick Roney of Ashbourne Farms as he demonstrated two recipes for locally grown mushrooms in stock at Rainbow. See the demo here.
Lion’s Mane Mushroom “Crab” Cake
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
Salt and Pepper
2Tbsp Butter (optional)
Pick the Lion’s Mane into small pieces
(resembling lump crab).
In a mixing bowl, toss mushrooms, Old Bay,
vegetable oil, parsley, salt, and pepper. Making sure everything is coated
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
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)
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.
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.
Simple Sautéed Mushrooms
Slice the mushrooms 1/4” thick, or simply pull them a part.
(Large Trumpets and chestnuts are great whole or cut in
In a large skillet, over medium high heat, add 2
tablespoons of vegetable oil until shimmering. Add the mushrooms and let them
caramelize for 2 minutes. Once they have some color, add salt and pepper to
taste and a pat of butter. Finish over low heat for 2 minutes and add a squeeze
of fresh lemon or brandy.