Preparation time: 30 minutes
Cooking time: 10 minutes
Servings: 8 cakes
Ingredients
For the cakes:
300 g fresh lion's mane mushrooms
15 g dried lobster mushrooms
500 ml water
15 ml (1 tbsp) vinegar
15 ml (1 tbsp) salt
60 ml (¼ cup) mayonnaise
1 egg
15 ml (1 tbsp) Dijon mustard
1.25 ml (¼ tsp) cayenne pepper
2.5 ml (½ tsp) garlic powder
375 ml (1½ cups) soda crackers, crushed
60 ml (¼ cup) milk
250 ml (1 cup) panko breadcrumbs, divided
60 ml (¼ cup) fresh chives, chopped
Salt and pepper to taste
Vegetable oil for cooking
For the tartar sauce (optional):
60 ml (¼ cup) mayonnaise ( replace 1 tbsp by on of our truffle Mayo or a drop of Appalachian truffle oil)
60 ml (¼ cup) sour cream
30 ml (2 tbsp) fresh dill, chopped
15 ml (1 tbsp) capers, chopped
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) Dijon mustard
Salt and pepper to taste
Preparation
Prepare the mushrooms
In a saucepan, bring 500 ml of water to a boil with the vinegar and salt.
Add the fresh lion's mane mushrooms and dried lobster mushrooms.
Boil for 5 minutes.
Drain thoroughly and let cool slightly.
Press the mushrooms firmly to extract as much water as possible. This step is crucial for cakes that hold together well.
Finely chop the mushrooms or mash them with a fork to achieve a texture similar to crab meat.
Prepare the mixture
In a small bowl, soak the crushed soda crackers in the milk and set aside.
In a large bowl, mix together the mayonnaise, egg, Dijon mustard, cayenne pepper, and garlic powder.
Add the soaked soda crackers, 125 ml (½ cup) of panko breadcrumbs and chives.
Gently fold in the prepared mushrooms.
Season with salt and pepper to taste.
Refrigerate the mixture for 15 to 20 minutes to make shaping easier.
Shape the cakes
Place the remaining panko breadcrumbs (125 ml / ½ cup) on a plate.
With slightly damp hands, form 8 cakes about 2 cm thick.
Coat each cake with panko breadcrumbs, pressing lightly to help them adhere.
Cook the cakes
In a large skillet, heat about 5 mm of vegetable oil over medium-high heat.
Cook the cakes for 4 to 5 minutes on each side, until golden brown and crispy.
Place on paper towels to remove excess oil.
Prepare the tartar sauce (optional)
Mix all sauce ingredients in a small bowl.
Refrigerate until ready to serve.
Serve
Serve the cakes hot, accompanied by tartar sauce, lemon wedges, and a green salad.
These cakes are also delicious in a sandwich or burger.
They keep for 2 days in the refrigerator and can be reheated in the oven at 180°C (350°F).
Chef's Notes
Lion's mane mushrooms offer a delicate, seafood-like texture with a subtle sweetness that makes them perfect for these cakes, while dried lobster mushrooms bring a deep umami flavor and a slightly briny note.
The cooking step in vinegared water helps tenderize the mushrooms and extract moisture, essential for cakes that hold together well during cooking.
The combination of soaked soda crackers and panko breadcrumbs creates the perfect texture - tender inside with a crispy exterior.
For an even more indulgent version, add 60 ml (¼ cup) of ground magic blend to the mixture to enhance the umami flavors.