Lion’s Mane “Crab” Cakes With Homemade Hollandaise

WELL, yesterday I got lion’s mane mushrooms in my CSA bag and had never seen them before. At first I wasn’t sure if I was supposed to eat the mushroom, or throw some googly eyes it and keep it as a pet. But after looking them up, I learned they had the same texture of crab or lobster and decided to try making a “crab” cake with them! It turns out these mushrooms are absolutely delicious. I read on several sites that they are very good for your brain as well. So who knows, maybe after a few of these mushrooms my math skills will finally be further than that of a 5 year old… we’ll see!

Mushroom cakes:
2 cups lion’s mane mushroom, loosely pulled into chunks to resemble lump crab
2 cloves garlic
1 tablespoon olive oil
2 tablespoons Greek yogurt
1 egg
1/3 cup chopped spring onion
1 teaspoon smoked paprika
1 tablespoon lemon juice
1 cup bread crumbs
Salt and pepper, to taste
High eat oil (such as vegetable or coconut oil) for frying
2 eggs, for poaching
Fresh spinach

2 egg yolks
1/2 teaspoon lemon juice
1/2 stick unsalted butter, melted
Salt and pepper, to taste
Pinch of cayenne pepper

Preheat the oven to 350 degrees. Place the mushrooms in a baking dish with the garlic and a drizzle of olive oil. Bake for 20 minutes, mixing about half way through, until the mushrooms shrink and brown a bit, and the garlic is soft.

In the meantime, in a small bowl mix together the Greek yogurt, egg, lemon, spring onions, paprika, salt and pepper. When the mushrooms and garlic are done cooking, pulse in a food processor about 3-5 times, until you have smaller chunks. Don’t over-pulse though, you still want to have nice chunks of mushroom in there. Add the mushrooms to the bowl with the other ingredients, and add the breadcrumbs. Toss well until full incorporated. Using your hands, make small patties. You should have about 3-4 total. Heat the oil in a large frying pan, and fry the cakes until golden brown – about 3 minutes each side.

Now to make the hollandaise! Add about two cups of water to a pot and bring to a simmer. Melt the butter in the microwave and set aside. In a metal mixing bowl, add the egg yolks and lemon juice, whisking vigorously until it thickens and almost doubles in size. Next, place the metal bowl on top of the pot and turn off the heat. Immediately start whisking very fast, adding small drizzles of the melted butter a little at a time. Don’t stop whisking! Set aside and whisk in a little black pepper, cayenne, and a light squeeze of lemon juice. I like to take a piece of saran wrap and cover the hollandaise (by having the plastic wrap actually touch the sauce) so that a film doesn’t form and stays warm. When you’re ready to use, just remove the plastic wrap and give it a quick whisk.

To poach the eggs, boil some water in a medium sized pot. Add about a teaspoon of apple cider vinegar (helps make them fluffy) swirl the water with a spoon, then gently pour the eggs in one at a time. Cook for about :30-:60 seconds before removing them with a slotted spoon. I usually lift them slightly out of the pot and gently poke the centers until it feels a little firm but runny in the center.

Lastly, sauté the spinach quickly for about 1 minute until wilted.

To assemble, plate one of the mushroom cakes, then top with some sautéed spinach and a poached egg. Pour over some hollandaise and a crack of fresh pepper!

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