This content has been archived. It may no longer be relevant
Adapted from the recipe by Alan Bergo of Foragerchef.com
Makes 4-6 hefty cakes
Prep time: 30 min
Cook time: 15 min
Ingredients
For the mushrooms
- 1 lb lion’s mane mushrooms*
- ¼ teaspoon salt
- 2 tablespoons water
For the cake mix
- ¼ cup minced scallions
- ¼ cup minced red bell pepper
- ½ cup panko breadcrumbs
- ¼ cup mayonnaise
- 2 tablespoons chopped herbs like cilantro, tarragon, or parsley
- 1 tablespoon Worcestershire (or sub ketchup)
- 1 teaspoon Old Bay Seasoning (or sub a mix of paprika, cayenne, and extra salt)
- 1 large egg*
- Kosher salt to taste
- All-purpose flour for dredging
- Flavorless oil for cooking the cakes
For serving
- Fresh green salad*
- Spicy mayonnaise, optional
- Fresh-cut chives, optional
- Lemon wedges
*Ingredients currently available at the farmers’ market
Instructions
- Pick the lion’s mane into pieces to resemble crab meat. Put the mushrooms in a pan with the water and salt, cover, and bring to a simmer, stir, cover, and cook for a few minutes until the mushrooms are wilted and have given up their juice. Allow the mushrooms to cool, then squeeze out as much water as you possibly can.
- Combine the mushrooms with the cake ingredients and mix well. Taste a bit of the mixture, adjust the seasoning for salt and anything else you’re looking for, then allow the crab cake mix to rest for at least 15 minutes to allow the breadcrumbs to hydrate, which will make forming the cakes easier.
- Form into 4 oz patties of the mixture. Heat a pan with a few tablespoons of oil. Preheat oven to 350F. Meanwhile, gently dredge the cakes in flour on both sides, tap off the excess, and brown gently on medium heat. When one side of the cakes are golden brown, gently flip the cakes and transfer the pan to the oven and cook until hot throughout, about 10 minutes.
- Remove the cakes to a plate with a fresh green salad, top with a dollop of spicy mayonnaise or aioli if using, sprinkle with chives, and serve with lemon wedges on the side. The cakes can also be served on a bun if you would like a burger.
This week’s Article: The Mushroom Shop offers Fungi for Every Season
The Saratoga Farmers’ Market will be open on Saturdays from 9:30 a.m. to 1:30 p.m. from November through April at the Wilton Mall Food Court, accessible from the mall entrance, across from BJs, or the mall interior. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter and follow us on Facebook and Instagram.
