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Lovin' on Lion's Mane

 Lovin' On Lion's Mane

lions mane

Lion's Mane, or Hericium erinaceus,  is an edible & medicinal mushroom that has been consumed throughout the world for thousands of years.  And it is one of our favorite mushrooms here at Asheville Fungi.  You just need to take one bite of this uniquely delicious mushroom to understand our infatuation.  

Lion's Mane has a delicate flavor and texture reminiscent of crab meat.  CRAB MEAT PEOPLE!!!  Yep, all you really have to do to appreciate it's flavor is saute it in a little butter or olive oil and some garlic, add a touch of sea salt to finish and WOW!!!!  Yep, I'm drooling.

sliced lions mane

Foraging for Lion's Mane...
The good news is that Lion's Mane is native to the Blue Ridge Mountains.  There are no look-a-likes, and all forms of this fungus are edible.  It is mostly found in the fall in the southeast. It grows on dead or dying hardwood trees, including maple, beech, oak, birch, walnut, & sycamore. A choice mushroom!

 wild lions maneWild Lion's Mane

Lion's Mane has some really phenomenal medicinal properties as well!  It contains novel bio-active compounds that have been shown to stimulate nerve regrowth, making it an important medicine for those with nerve damage.  Its immune/nervous system stimulating and cancer fighting properties are now well documented by modern science.

Bio-actives:  Hericerons A-H, Eranicines, Triterpenoids, Beta Glucans.

 You can grow Lion's Mane on your kitchen counter using our grow kits

You can grow Lion's Mane at home!  There are two options...first you can get one of our Mushroom Grow Kits and simply set it on your kitchen counter.  Can you imagine homegrown vegan "crab" meat?! Second, you can inoculate logs and grow them outside.  The exciting news is that you can get one of our grow kits now, and grow Lion's Mane on your counter for a few months, and THEN take that same grow kit and use it to plug logs!!!  Instant gratification and long term gratification all in one!  Get one of our Lion's Mane Grow Kits here!

 

Okay, recipe time.  Since it is Valentine's Day on Sunday, I thought that we would share our recipe for Lion's Mane "Crab" Cakes.   Now, are you ready for this delicious recipe?  

Lion's Mane "Crab" Cakes

finishedFull disclosure: I might have gotten these a little too brown.  Good grief were they delicious though!

 

Lion's Mane "Crab" Cake Recipe

"Crab" Cake Ingredients:

  • 1/2 pound Lion's Mane Mushroom

  • 2 Tbsp Extra Virgin Olive Oil

  • 2 cloves garlic

  • 2 Tbsp Greek yogurt (vegan option at bottom of post)

  • 1 tsp soy sauce

  • 3/4 cup organic bread crumbs (gluten-free option at bottom of post)

  • 1/4 cup diced onion

  • 1 egg (vegan option at bottom of post)

  • 2-3 Tbsp fresh chopped parsley

  • 1 tsp smoked paprika

  • lemon juice from 1/4 lemon

  • 3-4 Tbsp coconut oil (or alternative) for cooking the cakes

  • Salt and Pepper to taste

    Remoulade Ingredients:

    • 1/4 cup non or low-fat organic Greek yogurt

    • 2 tbs Dijon mustard (I used Trader Joe's Garlic Aioli Mustard)

    • 1 tsp smoked paprika

    • juice of 1/4 lemon

    chunked lions mane

    cooking

    Directions:

    1. Pull or cut Lion's Mane mushroom into large pieces. Line cookie sheet with aluminum foil, and toss Lion's Mane with olive oil and minced garlic.

    2. Roast at 350 degrees for 30-40 mins. Turn halfway through. Note: the Lion's Mane chunks will shrink substantially.

    3. While mushrooms are cooking, saute onions with coconut oil or butter on medium/low heat until caramelized. Cool.

    4. Once Lion's Mane and garlic mixture is cooked, cool for a few minutes, and then put in food processor and pulse 4-5 times until mix is broken down in smaller chunks.

    5. In a separate bowl whisk together the egg, soy sauce, yogurt, lemon, parsley, salt and pepper. Add breadcrumbs, caramelized onions, and pulsed mushroom mixture.

    6. Decide what size you would like for your "crab" cakes to be, and then measure equal portions of crab cakes. With your hands, form into cakes.

    7. Heat coconut oil in non-stick pan on medium heat and fry until lightly browned on both sides.

    8. Finish with a touch of sea salt

     

      Topped with a homemade remoulade.

      To make remoulade:  

      Use a whisk to mix together yogurt, mustard, paprika, lemon juice and salt and pepper.  
      Optional: Add a dash or two of hot sauce to give it an extra kick.

      Suggested Substitutes:
      Gluten-Free = use popped organic millet as a substitute for the bread crumbs.

      Vegan = Use aquafaba in place of the egg.  Haven't heard of aquafaba?  You need to check it out! Soy or coconut yogurt can be substituted for Greek yogurt .



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