- Olive oil for sauteing mushrooms plus more for frying croquettes.
- 8 oz Lion’s Mane Mushroom shredded to resemble crab meat chunks. Pull the mushroom apart
- ½ cup chopped sweet onion (or shallot)
- Original recipe calls for ¼ cup chopped red pepper which is out of season, Lisa substituted a diced jarred pepper but I left it out. I will probably try fresh red pepper in season but for now I used:
- ½ teaspoon Espellete pepper (sub black pepper if necessary)
- 1 stalk chopped green garlic (or 2 cloves minced)
- ½ cup diced celery (optional Lisa version)
- Nice squeeze of anchovy paste about 1 tablespoon (optional/omit for vegetarian)
- ¾ cup panko breadcrumbs
- 2 eggs
- ¼ cup chopped parsley
- As for seasoning: the original recipe calls for 2 teaspoons of Old Bay Seasoning, both Lisa and I broke this down into our own versions and please feel free to season this any way you like. I used 1 teaspoon of salt, ¼ teaspoon celery seed, ¼ teaspoon ground mustard, ½ teaspoon paprika and a pinch of mace.
- Aioli or just buy a jar of Golden State Pickle Works Allium Mayonnaise (I promise to do some home-made versions of mayo and aioli in the future)
- Lemon wedges for garnish (optional)
Add garlic and celery (if using) and cook until most of the moisture has evaporated from the pan and the mixture resembles steamed crab meat, about 5-7 more minutes. Remove from heat and reserve in a large bowl in the fridge. Let cool 10-15 minutes.
Once mushroom mixture is cool, add panko breadcrumbs, eggs, parsley, and seasonings, gently fold everything together with clean hands or a rubber spatula until well incorporated. Use a ⅓ cup to scoop onto a parchment lined baking sheet and carefully shape into ¾-inch thick patties. Let rest in the fridge for 10 minutes to firm up. If your mixture is too wet to “cake” add more panko if it is too dry add the juice of half a lemon.
In a large skillet, heat a few tablespoons of extra virgin olive oil over medium-high heat. Once shimmering, place the patties into the oil and cook until browned on one side, about 4 minutes. Flip and cook on the other side until browned. Season with flaky sea salt and serve with allium mayo and enjoy.