YIELD Serves 4

TIME 35 minutes

INGREDIENTS

• 8 oz. Lion’s Mane mushroom

• 2 tbsp. mayo

• 1 tsp Dijon mustard

  1 large egg

• 1 tsp Worcestershire sauce

• 1/4 cup diced sweet onions

• 1 tbsp finely chopped fresh parsley plus more for garnish

• 1 1/2 tsp Old Bay seasoning

• 1/2 teaspoon smoked paprika

• Salt and pepper to taste

• 1/3 cup panko breadcrumbs

• 2 tbsp olive oil for pan frying

• Lemon wedges and tartar sauce for serving

INSTRUCTIONS

• Shred the mushrooms to resemble lump crab meat.

• Transfer shredded mushrooms to a skillet with 2 tbsp of water and pinch of salt.

• Cook them over medium heat, covered, stirring occasionally, for 5-10 minutes. You want to see that all the water from the Lion’s Mane has released. Then set aside and allow the mushrooms to cool.

• In a large bowl, add mayo, Dijon mustard, egg, Worcestershire sauce, onions, parsley, Old Bay seasoning, smoked paprika, salt, and pepper. Mix until combined. Set aside.

• Once the mushrooms have cooled, strain/squeeze out any excess moisture.

• Fold the mushrooms into the mixture until well combined.

• Stir in the panko breadcrumbs, then form the mixture into 4 patties that are 1/2” thick. Set aside.

• In the skillet, heat olive oil at medium heat. Pan fry the patties for 3 minutes on each side until golden brown. Serve with lemon wedges and tartar sauce, garnish with chopped parsley.