Smoked Lion’s Mane “Crab Cakes” with Calabrian Kick
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.
Maitake Tempura
How I Make Maitake Tempura
(I often use a mix of mushrooms, but maitake is my favorite.)
🔥 The Oil
Use rice bran oil (my go-to) or peanut oil—both work well.
Heat the oil to 350°F.
An instant-read thermometer is essential for consistent results.
🧊 The Secret Ingredient: Club Soda
Use club soda—ice cold.
Keep it in the fridge or freezer until you’re ready to mix.
⚖️ The Dry Mix
Use the following ratio:
½ cup white rice flour
¼ cup cornstarch
½ tsp baking powder
Mix well, then slowly stir in the cold club soda.
You’re aiming for a slurry consistency—thick enough to cling to mushrooms but not doughy. Adjust as needed.
🍄 The Mushrooms
Tear maitake (or other mushrooms) into bite-sized pieces.
Once the oil hits 350°F, dip mushrooms into the batter and gently add them to the oil.
⚠️ Don’t Overcrowd the Pan!
Fry in batches to maintain oil temperature and get that light, crispy texture.
⏱️ Cook Time
Fry for about 1–2 minutes, until lightly golden.
Remove with a slotted spoon, and drain on paper towels or a wire rack.
🧂 Finish Strong
While still hot, sprinkle with your favorite spice rub or a pinch of salt.
Enjoy!
Tempura is all about experimenting—have fun with it!
How I make my Jerky
Oyster Mushroom Jerky Marinade
Ingredients
-
1/4 cup BBQ sauce – Choose your favorite (I use Sweet Baby Ray’s)
-
1 tbsp liquid smoke – Adjust to taste for desired smokiness
-
2 tbsp soy sauce – Or tamari for a gluten-free option
-
1 tsp garlic powder
-
1 tbsp maple syrup – Adds a touch of sweetness
-
1 tbsp apple cider vinegar – For tang and balance
-
1 pound fresh oyster mushrooms
Instructions
Prepare the marinade:
Whisk all the ingredients together in a bowl until well combined.
Break the oyster mushrooms into bite-sized strips. Don’t go too small—they’ll shrink during cooking.
Pre-bake the mushrooms:
Line a baking sheet with parchment paper. Spread the mushroom pieces evenly.
Bake at 300°F for 10 minutes to remove excess moisture.
Marinate:
Transfer the warm mushrooms to the bowl with your marinade. Stir to coat thoroughly.
Let them soak for at least 24 hours in the fridge—longer is better for deep flavor.
Dehydrate:
Remove the mushrooms from the marinade and place them on dehydrator racks, leaving space between pieces for airflow.
Dry at 135°F for 3 hours, then check the texture.
If not ready, continue drying in 30-minute increments until they reach your desired consistency.
⚠️ Stay alert here—they can go from perfect to overdone quickly.