A recipe by Culinary Harts
Serves 3 or 6 each cakes: Keep in mind that when introducing new ingredients such as wild edible mushrooms to your diet, there is always a risk you may be allergic to that ingredient. Deja as an example has a mild reaction to Chaga. We recommend that you fully cook all wild ingredients and that you do a small taste test to ensure there are no issues. We practice this with any new mushroom or edible plant we harvest and cook for the first time.
“The result is a light, flavorful take on crab cakes that showcases one of nature’s true treasures.“
FOR THE “SHROOM CAKE”
3 cups Coral mushrooms, shredded. Substitute Lions Maine or Bear Head Tooth.
1/2 cup, Mayonnaise
1 whole egg, beaten
1/2 green bell pepper, small dice
1 Celery stalk, small dice
3 Green Onion, sliced
1 cup Breadcrumbs, unseasoned
1 tsp Rhed’s Original Hot Sauce, substitute something hotter if you like-Check out our online shop here for more local hot sauces.
Salt & Pepper to taste
Extra bread crumb to keep crab cakes from sticking to lined sheet pan.
FOR THE SPICY AIOLI:
1 Cup, Mayonnaise. If you would like to make your own, we have a recipe below.
¼ Lemon, Juiced
½ tsp. Rhed’s Sriracha.
¼ tsp. Paprika
Shred the coral mushrooms into small pieces. The shredded mushrooms should resemble fresh crab meat in size and shape. Combine all ingredients into a stainless-steel bowl and mix thoroughly. Line a sheet pan with parchment paper and coat with reserved breadcrumbs. The breadcrumbs will keep the “shroom cakes” from sticking. Using your hands, form into 6oz puck shaped cakes and place on the lined sheet pan. Once all the mixture has been formed, place the entire tray in the refrigerator for about 30 minutes. This will help to firm up the “cakes”. In a non-stick pan over medium heat add clarified butter or ghee to the pan. Add “shroom cakes” and sear on both sides until golden brown. Place back on the sheet tray and bake at 300 degrees for 15 minutes.
Serve cakes with a dollop of spicy aioli and lemon wedge.
Shop for ingredients used in this recipe here.
Enjoy! Deja & Karsten Har