mushroom "crab cakes"

Servings: 4

Prep Time: 10 minutes 

Cook Time: 50 minutes 


**½ lb  Lion's Mane Mushroom

2 tbsp. Extra Virgin Olive Oil

**2 cloves garlic

2 tbsp. Greek yogurt

1 tsp. soy sauce

1 cup organic bread crumbs

**¼ cup onion, diced

**1 egg (you can easily make this recipe vegan by replacing this with a "flaxseed" egg)

splash of white or red wine vinegar

**2-3 tbsp. fresh chopped parsley

1 tsp. smoked paprika

½ lemon, juiced

3-4 tbsp. butter

Salt and pepper to taste


  1. Dice Lion's Mane mushroom into large pieces. Toss in olive oil and roast in oven, with garlic at 350 degrees for 30-40 mins. Turn halfway through.

  2. When ready, put mushroom and garlic mixture in food processor and pulse 4-5 times until mix is broken down in smaller chunks.

  3. In a separate bowl mix together the egg, soy sauce, Greek yogurt, lemon, chopped parsley, salt and pepper. Use a whisk to evenly mix the wet ingredients. Add breadcrumbs, onions and pulsed mushroom mixture.

  4. Use an ice cream scoop or tablespoon (depending on the desired size of the crab cakes) to measure equal portions of crab cakes. With your hands, form into cakes.

  5. Heat butter in non-stick pan on medium heat and fry until lightly browned on both sides.

Nutrition (per serving)

274 calories; 18 g fat(7 g sat); 2 g fiber; 21 g carbohydrates; 7 g protein; 58 mcg folate; 64 mg cholesterol; 3 g sugars; 91 IU vitamin A; 1 mg vitamin C; 70 mg calcium; 2 mg iron; 273 mg sodium; 221 mg potassium

Recipe from