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Lion’s Mane Mushroom “Crab” Cakes with Lemon Dill Aioli
Description:
Lion’s mane mushrooms have a naturally flaky, seafood-like texture, making them the perfect base for vegetarian “crab” cakes. Pan-seared to golden perfection and served with a zesty lemon dill aioli, they’re elegant yet comforting.
Servings: 4
Ingredients:
8 oz lion’s mane mushrooms, shredded into small chunks
2 tbsp olive oil
1 small shallot, finely diced
1 clove garlic, minced
½ cup panko breadcrumbs
2 tbsp mayonnaise (or vegan mayo)
1 tsp Dijon mustard
1 tsp Old Bay seasoning
1 tbsp fresh parsley, chopped
Salt and pepper, to taste
2 tbsp olive oil (for frying)
For Lemon Dill Aioli:
½ cup mayonnaise
Juice of ½ lemon
1 tbsp fresh dill, chopped
Pinch of salt
Instructions:
Heat olive oil in a pan over medium heat. Add shredded lion’s mane mushrooms and cook until softened and slightly golden (6–8 minutes).
Add shallot and garlic, cooking another 2 minutes. Remove from heat and let cool.
In a bowl, mix cooked mushrooms with panko, mayo, mustard, Old Bay, parsley, salt, and pepper until well combined. Form into 6 small patties.
Heat 2 tbsp olive oil in a skillet over medium-high. Fry patties 3–4 minutes per side until golden and crisp.
Stir together aioli ingredients in a small bowl.
Serve mushroom cakes warm with lemon dill aioli for dipping.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Why You’ll Love It:
Lion’s mane is a superstar ingredient that mimics seafood without sacrificing flavor or texture. These crispy, golden cakes feel indulgent yet wholesome — a perfect cozy dinner that impresses guests while staying totally approachable.
