Mature Lion's Mane mushroom with elongated white spines on tree bark
Lion's Mane mushroom showing full white globular fruiting body with cascading spines
Lion's Mane mushroom growing on a tree trunk in the wild
Close-up of Lion's Mane showing white hanging spines and texture
Wild Lion's Mane specimen on hardwood log showing characteristic shaggy appearance
Lion's mane has one of the most interesting textures in the mushroom kingdom. When you shred it and saute it, the fibers pull apart like crabmeat. Seriously, the resemblance is uncanny. This recipe leans into that by making crab cakes entirely out of lion's mane. They're convincing enough to fool people who don't know what they're eating, and delicious enough that it doesn't matter if they figure it out.
Ingredients
- 350g lion's mane mushroom, shredded into thin strands by hand
- 1 egg, beaten
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1 tbsp fresh lemon juice
- 2 green onions, thinly sliced
- 50g panko breadcrumbs (plus more for coating)
- 2 tbsp butter or oil for frying
- Lemon wedges and tartar sauce for serving
Method
- 1
Shred the lion's mane by pulling it apart with your hands into thin, crab-like strands. Saute in a dry pan over medium-high heat for 5-6 minutes until moisture evaporates and edges turn golden. Let cool.
- 2
In a bowl, combine the cooled lion's mane with egg, mayonnaise, mustard, Old Bay, lemon juice, green onions, and panko. Mix gently (don't compress it; you want a loose texture like crab cakes).
- 3
Form into 6-8 patties, about 2cm thick. If the mixture is too wet, add more panko. Lightly coat the outside in additional panko.
- 4
Heat butter in a skillet over medium heat. Cook patties for 3-4 minutes per side until golden brown and crispy.
- 5
Serve hot with lemon wedges and tartar sauce.
Forager's tip
Wild lion's mane grows on hardwood trees (beech, oak, maple) and looks like a white waterfall of icicles. No poisonous look-alikes exist. But make sure it's still white and firm; yellow or brown specimens are past their prime.
What it tastes like
Lion's mane tastes like lobster or crab, with a mild sweetness and a clean ocean-like undertone. Seriously. The shredded texture reinforces the illusion. When pan-fried with butter, the edges get crispy and the center stays tender. People who swear they don't like mushrooms love these cakes.
Where to find Lion's Mane in the wild
Based on reported sightings worldwide
Found across the temperate Northern Hemisphere — North America, Europe, and Asia. In North America, it's most common in the eastern half of the continent, from Canada down through the Appalachians. Also widely cultivated worldwide. Full species guide →
Found something in the wild you can't identify? Try Orangutany, it can ID mushrooms from a photo.