Lions Mane Crab Cakes

Ingredients:

4 ounces chopped mushrooms

2 tablespoons butter

1/4 cup heavy cream

1 teaspoon finely chopped herbs

salt and pepper to taste

Mushroom Soup With Crispy Sage Leaves

Ingredients:

4 ounces lions mane

1 tablespoon mayo

1 large egg

1/2 teaspoon stoneground mustard

1/2 teaspoon Worcestershire sauce

1 tablespoon diced onion

1 teaspoon chili crisp

1/2 teaspoon smoked paprika

1/4 cup panko breadcrumbs

salt and pepper to taste

lemon wedges and aioli for serving

Directions:

  1. Shred the lions mane mushroom to resemble lump crab meat. Transfer shredded mushrooms to a large skillet and add a splash of water

  2. Cook the mushrooms over medium heat, stirring occasionally, until all the water from the mushrooms has released and evaporated. Remove mushrooms from pan and set aside to cool.

  3. In a large bowl, add mayo, mustard, egg, Worcestershire sauce, onions, chili crisp, paprika, salt, and pepper. Mix until combined. Set aside

  4. Once the mushrooms have cooled, squeeze out any excess moisture and then fold the mushrooms into the mixture until well combined. Stir in breadcrumbs and then form the mixture into 4 patties about 1/2inch thick

  5. In a large skillet, heat oil at medium heat. Pan fry the patties until golden brown on both sides. Serve with lemon wedges and aioli and enjoy!

Directions:

  1. Add chopped mushrooms to large skillet and add a splash of water. Cook the mushrooms over medium heat, stirring occasionally until all the water from the mushrooms has released and evaporated

  2. Add butter and continue cooking mushrooms until browned.

  3. Add cream, herbs, salt, and pepper

  4. Reduce to desired consistency and serve hot over meat of choice. Enjoy!

Cream Sauce

Ingredients:

2 lbs chopped mushrooms

4 cups water

4 cloves garlic (chopped)

1 sprig rosemary (stripped and chopped)

4 tablespoons butter

Sage leaves

Salt and pepper to taste

Directions:

  1. Add chopped mushrooms to large skillet and add a splash of water. Cook the mushrooms over medium heat, stirring occasionally until all the water from the mushrooms has released and evaporated

  2. Add 3 tablespoons butter, garlic, and rosemary. Sautee until fragrant

  3. Add water and salt. Bring to boil, then lower temperature and simmer for 30 minutes

  4. Remove from heat and blend with an immersion blender or whatever is available. Blend until smooth and creamy. Salt to taste

  5. Before serving, heat the remaining butter over medium-high heat until foamy. Add sage leaves and cook, about 30 seconds per side, until crispy. Gently dry before placing on top of each bowl of soup. Enjoy!