Summer Lions Mane Mushroom “Crab Cake” by Genee Habansky, Herbaceous Catering


1 pound lion’s mane mushrooms, de stemmed & cut into 1 inch pieces

3 tablespoons olive oil, divided

tsp salt

2 ears corn, shucked

¼ red onion, small diced

¼ cup minced chives

1 tablespoon chopped parsley

2 tablespoon Greek yogurt

1 tsp of soy sauce

1 tsp Dijon

2 eggs, beaten

juice of half a lemon

¾ cup panko bread crumbs

1 tsp tabasco

3 tsp coconut oil for pan searing

Avocado basil yogurt (see recipe below)

Preheat oven to 350

Toss mushrooms with olive oil & salt.  Roast in the oven for 40 minutes, stirring halfway through.  Remove from oven, set aside to cool.  The mushrooms will shrink in size, squeeze out any additional moisture.  Pulse in the food processor.

In a large mixing bowl, mix the mushrooms with all the ingredients, taste for any additional salt

Form into 6-8 large round circles, or 20-22 small circles.  Keep in refrigerator until ready to cook.  Heat coconut oil in a large skillet until hot, sear each crab cake 2 minutes per side, then set aside on a paper towel lined plate.  This can be made ahead of time then just popped in the oven right before service.  Serve with avocado & basil yogurt

Avocado yogurt

In a food processer, combine 1 AVOCADO and 10 BASIL LEAVES until smooth.  Add in ½ GREEK YOGURT, 1 TSP LEMON JUICE and 1 TSP SALT