“crab” cakes without the crab

We shoppers at The Collingswood Farmers’ Market are fortunate to have many wonderful farmers and vendors.  We are especially fortunate to have a wonderful mushroom vendor.

Our location is only a  short car ride away from the Mushroom Capital of the World, Kennett Square, PA.

Davidson’s Exotic Mushrooms’ table is located (at the market) near near Duker T’s.  Their presence is small but their products are amazing.  If you’ve never eaten a fresh mushroom from Davidson’s Exotic Mushrooms, you haven’t really tasted a mushroom.

Because Davidson’s grow their mushrooms indoors, they can guarantee to have portabello, crimini, shiitake, oyster, and maitake (Hen of the Woods) on a weekly basis.  They have now been carrying Lion’s Mane mushrooms regularly too.

Lion’s Mane mushrooms have a distinct texture that is different from a common crimini mushroom.  For this reason it is not recommended that the Lion’s Mane mushrooms be pan fried.  They will absorb all the butter or olive oil and become soggy.  Roasting is the best way to treat these unique fungi.

What follows is a recipe recommended to me by the Mushroom Man himself.  Because of their texture and delicate “seafood” like aroma and flavor, Lion’s Mane mushrooms can be made into “crab” cakes.

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Ingredients and Directions for Preparing the mushrooms:

1/2 lb. Lion’s Man Mushrooms
1/4 teaspoon salt and pepper (to taste)
2 Tablespoons olive oil
1 clove of garlic (roasted and then combined with the mushrooms OR 1/4 teaspoon granulated garlic (again, to taste)

Pull the root off the mushroom and discard, then shred the top of the mushroom like mozzarella cheese sticks.  Mix the above ingredients.  Spread out in a baking dish.  Bake at 350 degrees Fahrenheit for 30 to 35 minutes.  Stir every ten minutes during the baking process.


While the mushrooms are baking mix the following ingredients in another bowl:

1 Tablespoon dried parsley
2 Tablespoons mayonnaise
1/2 teaspoon soy sauce
1 cup bread crumbs (I used panko for some crunch)
1/4 cup diced onion
1 egg
the juice of 1/2 a lemon
1/4 to 1/2 teaspoon paprika
When the mushrooms have finished roasting, allow to cool slightly and mix with the rest of the ingredients.  Form into patties.  IMG_8908


At this point the patties can be put in the refrigerator until later.IMG_8917

Fry the patties in oil or butter until they are browned and warmed through.  10 to 15 minutes.
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Serve them plain.  Serve them with your favorite sauce.  Serve them with mayonnaise on a roll.

My husband was born and raised in New England.  Fish cakes of any kind are a big thing.  He likes his served with baked beans….me, some mac and cheese.

My husband was skeptical…but he liked the Lion’s Mane “Crab” Cakes very much.  What he said was “these are actually good”! Definitely a recipe to make again and again (as we are part of the “aging population” and to share.

iu

Mushrooms from Davidson’s Exotic Mushrooms
Eggs from Savoie Organic
Mac & Cheese from Hillacres Pride

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