Lion’s Mane Croquettes: The Bountiful Benefits of Mushrooms

This is a scrumptious vegetarian twist on the beloved crab cake.

Its taste is reminiscent of lobster or crab, while its texture is tender.

Serves 2

Ingredients

8-10 ounces lion’s mane mushrooms, shredded ,

not chopped

1 shallot, minced

2 tbsp. fresh dill, chopped

2 tbsp. parsley, chopped

2 tsp. Dijon mustard

1 tsp. Worcestershire sauce

3 tbs. almond flour

1 egg

1 tbsp. mayonnaise

1/2 tsp. salt, to taste

1-2 tbsp. fresh lemon juice

Olive oil, for frying

Method

Blend all the ingredients in a medium bowl, except the shredded lion’s mane mushrooms.

Fold in the shredded mushrooms to combine.

If time allows, let the mixture sit for 30 minutes to set in the refrigerator.

Roll the mixture into six balls. Heat a large nonstick pan on medium heat. Add the olive oil just to coat the pan. Add the balls to the pan, and press gently to flatten each cake. Saute for about 5 minutes, or until golden brown.

Gently flip the cakes away from you with a plastic spatula. Brown the other side.

Homemade Tartar Sauce

½ cup good quality mayonnaise

3 tbsp. bread & butter pickles, or other sweet pickle, chopped fine

1 tbsp. lemon juice

1 tbsp. fresh dill, chopped

1 tsp. Worcestershire sauce

1 tsp. Dijon mustard

Salt & pepper to taste

1 tbsp. capers, rinsed & chopped , optional

Blend all the ingredients together, and refrigerate.

Assembly

Place 2-3 cakes on a bed of assorted greens. Drizzle with the tarter sauce. Serve warm.

Laurie Richardone is a seasonal gluten free chef and certified health coach.

To work with Laurie, visit LaurieRichardone.com