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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

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.

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 half).

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.


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