DIRECTIONS

1. Pick the Lion’s Mane into small pieces (resembling lump crab).
2. In a mixing bowl, toss mushrooms, Old Bay, vegetable oil, parsley, salt, and pepper. Make sure everything is coated evenly.
3. Spread the mushroom mixture onto a cookie sheet lined with parchment paper. Bake in a 350-degree oven for 7 minutes or until lightly browned around the edges. Let the mushrooms cool completely before assembly.
4. In a mixing bowl, add egg, mayo, mustard, lemon zest and juice and mix thoroughly. Add roasted mushrooms to the mix. Begin sprinkling panko into the mixture. Start with ¼ cup and mix well add more as needed to bring the mixture together. You should be able to form a nice ball that holds together. Make 4 even balls (I use a scale for accuracy.)
5. At this point you can shape your cake. (I use a ring mold for a nice uniform appearance.)
   Take remaining breadcrumbs and dab cakes before cooking.
6. In a non-stick sauté pan over medium heat, melt butter until it begins to crackle a bit (you can also use vegetable oil).
7. Gently place cakes in the pan and let brown for 2-3 minutes on the one side. Use spatula to check for proper browning before flipping. Once you flip the cakes, they can go into a 350-degree oven for 7 minutes. Dab on a paper towel and serve.