Yield: ~18–24 mini cakes or 5 full-sized cakes
🔹 Ingredients
- 12 oz fresh lion’s mane mushrooms, shredded
- 1 tbsp olive oil
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 2 tsp Calabrian chili paste (adjust to spice level)
- 2 tsp smoked lion’s mane spice rub (your blend)
- 1/2 tsp Dijon mustard
- 1 tsp lemon zest
- 2 tbsp mayo (or Japanese Kewpie if available)
- 1 large egg, beaten
- 1/4 cup panko breadcrumbs (plus extra for coating)
- 1 tbsp fresh parsley, minced
- 1 tbsp fresh chives, minced
- Optional: Splash of Worcestershire or tamari for depth
- Neutral oil for frying
🔹 Instructions
- Prep the Lion’s Mane:
- Gently shred lion’s mane into crab-like strands.
- Sauté in olive oil over medium heat until golden and moisture has mostly evaporated (7–10 min). Cool slightly.
- Build the Flavor Base:
- In the same pan, lightly sauté shallot and garlic until softened, ~2 min.
- Combine lion’s mane, shallot, and garlic in a bowl.
- Season:
- Add Calabrian chili paste, your smoked lion’s mane spice rub, mustard, lemon zest, mayo, and beaten egg.
- Fold in breadcrumbs and fresh herbs. Mix gently—don’t overwork.
- Form and Chill:
- Shape into mini patties (~1.5″ wide). Press gently into extra panko for a crisp outer crust.
- Arrange on a parchment-lined tray. Cover and refrigerate overnight.
🔹 Fry
- Fry at the Market:
- Heat a skillet and neutral oil (grapeseed, avocado, rice bran, or canola).
- Heat oil to ~350°F. Fry cakes 2–3 minutes per side until golden and crisp.
- Drain briefly on paper towels.
