Recipes David Maybury Recipes David Maybury

Sautéed Lion’s Mane w/Garlic✨

Sautéing lion’s mane mushrooms with garlic create a simple yet Amazing Snack or Topping! Eat as is!… or Add to a Quesadilla, or Pizza, or Pasta! 🤤

1.) Start by pulling apart the mushrooms into roughly even pieces to ensure they cook uniformly.

2.) Heat *butter or olive oil in a pan over medium heat. Add the sliced Lion’s Mane mushrooms to the pan.

3.) Squish the mushrooms into the pan as they cook to get out the moisture. The more you squish the crispier they get.

4.) Generously sprinkle Garlic Powder or Garlic Salt.

Optional: Sprinkle of  Thyme

                 Sprinkle of Rosemary

4.) Cook the Mushrooms until they turn golden brown on both sides & develop a crispy exterior. Put on a plate when done to your liking & Enjoy!

💪🍄‍🟫✨

~Optional: (Not Necessary) I would like to Note:The mushrooms are Delicious without anything else! If you would like to, Finish with a splash of soy sauce or fresh lemon juice to enhance the mushroom’s natural umami flavor!

This way of eating mushrooms is a favorite in My Home! My husband & Children love trying their best to eat them all before I can use them for a pizza or quesadilla or pasta! 😂

May the Mushrooms Show You The Way 🙃🌀🌿🍄‍🟫👌🏼✨

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Recipes Desiree Maybury Recipes Desiree Maybury

Lion’s Mane (No Crab) Cakes

✨Lions Mane (No Crab) Cakes Recipe 🍄‍🟫

INGREDIENTS

  • 8 ounces lion's mane

  • 1 large egg

  • ⅓ cup gluten free panko or bread crumbs

  • ¼ cup diced onion

  • ¼ cup diced bell pepper diced, I used yellow pepper

  • 2 tablespoons mayonnaise

  • 1 teaspoon Worcestershire sauce

  • 2 teaspoons chopped parsleyfinely chopped!

  • 1 ½ teaspoons cajun seasoning

  • ½ teaspoon garlic powder or one clove minced

  • ½ teaspoon salt

  • black pepper to taste

  • 1 tablespoon avocado oil, for cooking.

Cooking:

  1. Use a veggie mesh bag or damp paper towel to wipe the 8 ounces lion's mane clean. I do not recommend washing it under direct water because it will absorb that water.

  2. Pull apart the lion's mane in shreds. Put in a large bowl.

  3. In a pan, heat the 1 tablespoon avocado oil on medium heat. Add the lion's mane.

  4. Sauté the lion's mane for 5-8 minutes until it releases its water. Use paper towels to squeeze the lion's mane to remove all moisture. The drier it is, the crisper your crab cakes will turn out.

  5. Put the cooked lion's mane into a large mixing bowl. Add 1 large egg, ⅓ cup gluten free panko or bread crumbs, ¼ cup diced onion, ¼ cup diced bell pepper, 2 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce, 2 teaspoons chopped parsley,1 ½ teaspoons cajun seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, and black pepper to taste. Mix well.

  6. Form patties and place them on a large plate.

  7. Heat the ½ cup avocado oil or Olive oil in a skillet. When the oil is hot, add the crab cakes to the hot oil.

  8. Cook just under Medium for 4-5 minutes on each side until each side is golden. Remove from the pan with a spatula.

  9. Serve hot.

Dipping Sauce:

  1. In a small bowl, mix ¼ cup mayonnaise, 1 teaspoon sriracha, and ⅛ teaspoon salt, or just top the lion's mane crab cakes with sour cream.

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