Laura Smith
There are many wild mushroom cake recipes, including Lion's Mane Mushroom Crab Cakes, Mushroom Stuffed Potato Cakes, and Lobster Mushroom Latkes. These cakes are vegetarian, but some recipes suggest serving them with meat, such as bacon, or alongside a meal containing meat. Some recipes also suggest adding meat to the cakes, such as ground beef.
Do wild mushroom cakes have meat?
| Characteristics | Values |
|---|---|
| Type of dish | Crab cakes, Latkes, Potato cakes |
| Ingredients | Wild mushrooms, Lion's Mane mushrooms, Lobster mushrooms, Crab meat, Bacon, Eggs, Flour, Breadcrumbs, Vegetables, Herbs, Spices, Garlic, Onion, Cheese |
| Meat content | No meat in wild mushroom cakes, but some recipes include crab or bacon |
| Preparation | Mushrooms are shredded, salted to remove water, mixed with other ingredients, and fried |
| Taste and texture | Crispy, golden brown, fragrant, herby |
| Serving suggestions | Side of baked tofu and roasted vegetables, spicy ketchup, coleslaw |
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What You'll Learn
Lion's Mane Mushroom Crab Cakes
Lions Mane Mushroom Crab Cakes
Lions Mane Mushroom Crab Cakes are a delicious treat and a great way to use lion's mane mushrooms. They are surprisingly easy to make and are so rich and tasty that they can be a full meal on their own. The texture and flavour of the mushrooms are similar to crab meat, so much so that some people may not be able to tell the difference!
Ingredients
- Lion's Mane Mushrooms (1 pound)
- Panko Breadcrumbs
- Regular eggs
- Mayo
- Dijon Mustard
- Onion
- Parsley
- Old Bay Seasoning
- Smoked Paprika
- Salt
- Pepper
- Oil (Canola, Vegetable or Olive)
- Optional: Lemon Wedges
Recipe
Start by shredding the lion's mane mushrooms into small pieces that resemble the texture of flakey crab meat. Put the mushrooms in a pan with water and a pinch of salt, and cook over medium heat until all the water has been released. Set aside and let the mushrooms cool.
In a large bowl, add mayo, Dijon mustard, egg, onion, parsley, Old Bay seasoning, smoked paprika, salt, and pepper. Mix until well combined. Once the mushrooms have cooled, add them to the bowl and mix well. Stir in the breadcrumbs and form the mixture into 4-6 patties that are about 1/2-inch thick.
Heat oil in a sauté pan on medium/high heat and cook the patties for approximately 2-3 minutes on each side until they are golden brown and cooked throughout. Serve with a squeeze of lemon and enjoy!
Tips and Variations
Some people like to add minced garlic, Worcestershire sauce, and smoked sea salt to the mixture. You can also dust the cakes with breadcrumbs before frying for a crispier crust. Additionally, you can shape the cakes using crumpet tins or tuna cans with the tops and bottoms cut off.
If you want to store the crab cakes for later, you can make the mixture and freeze it, or cook the mushrooms and freeze them, assembling the cakes with vegetables and seasonings when you're ready to eat them.
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Lobster Mushroom Cakes
To make lobster mushroom cakes, one method is to grate the lobster mushrooms or process them in a food processor. Then, mix them with salt and sweat the mushrooms in a pan with butter until they are hot and have released their liquid. It is important to remove as much liquid as possible by squeezing the mushrooms, as they contain a lot of water, which can affect the cake's texture. After this step, the cooked mushrooms can be frozen, and the fresh ingredients can be added later to make the cake mixture.
Another method is to cook the mushrooms by simmering them in a pan with water and salt until they are wilted and have released their juice. Again, it is crucial to squeeze out the excess liquid from the mushrooms before combining them with the other cake ingredients. This recipe suggests tasting the mixture to adjust the seasoning and allowing it to rest for at least 15 minutes to let the breadcrumbs hydrate, making forming the cakes easier.
These cakes are an excellent way to showcase the versatility of lobster mushrooms and can be a tasty treat for any meal.
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Mushroom Stuffed Potato Cakes
To make the mushroom stuffed potato cakes, start by preparing the mushroom mixture by pan-frying mushrooms, onions, and parsley with seasonings and oil. In a separate bowl, mix mashed potatoes with flour and shape them into patties. To assemble the cakes, flatten a spoonful of the mashed potato mixture in a pan, top it with a spoonful of the mushroom mixture, and then flatten another spoonful of the potato mixture on top. Pan-fry the cakes until they are golden brown and serve them hot.
For a variation, you can try baking the potato cakes instead of pan-frying them. Simply shape the mashed potato and mushroom mixture into patties, dip them in spicy ketchup, and bake them in a hot oven for about 15 minutes. You can also add a bit of milk to the mashed potato mixture and top the cakes with mozzarella cheese before baking.
As for wild mushroom cakes, they typically refer to crab cakes made from wild mushrooms like Lions Mane or Hericium mushrooms. These crab cakes are meat-free and are prepared by cooking the mushrooms with water and salt, squeezing out the excess water, and then combining them with cake ingredients. So, to clarify, wild mushroom cakes do not contain meat but are instead a vegetarian or vegan option, depending on the specific ingredients used.
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Wild Mushroom Cake recipes
Wild mushroom cakes are meat-free and can be a great vegetarian option. Here are some wild mushroom cake recipes that you can try:
Wild Mushroom and Potato Cake
This recipe is perfect for autumn and can be cooked ahead and reheated. It is a great vegetarian side dish and goes well with a slow roast or veggie casserole. To make this, you will need potatoes, wild mushrooms, butter, and seasoning. Peel and slice the potatoes without washing them as the starch helps hold the cake together. Butter a 20 cm ovenproof pan and overlap a layer of potatoes at the bottom. Build up the cake with layers of potatoes, scatterings of mushrooms, dots of butter, and seasoning. Finish with a layer of potatoes, cover with foil, and bake for 50-60 minutes. Once done, remove from the oven, run a knife around the sides, and let it rest for at least 5 minutes. Invert onto a baking tray, cool, and refrigerate. Reheat in the oven before serving.
Wild Mushroom and Mozzarella Risotto Cakes
This recipe involves making a risotto with stock, thyme, and mushrooms, and then shaping it into cakes with a piece of mozzarella in the centre. Start by adding a ladleful of stock to the rice and simmering until absorbed. Keep doing this until the rice is al dente, then fold in the thyme and mushrooms. Season, cool, and chill the risotto. Then shape it into 12 cakes, making a hole in the centre of each to insert a piece of mozzarella cheese. Cover and roll the cakes in flour, then fry in sunflower oil until golden and crisp. Serve with dressed watercress and chutney.
Hericium or Lion's Mane Mushroom Crab Cakes
These wild mushroom crab cakes are easy to make and very rich. Pick the lion's mane mushrooms into pieces resembling crab meat. Put the mushrooms in a pan with water and salt, cover, and cook until wilted. Allow the mushrooms to cool, then squeeze out the water. Combine the mushrooms with the cake ingredients, taste, and adjust the seasoning. Let the mixture rest for 15 minutes to allow the breadcrumbs to hydrate, which will make forming the cakes easier. Fry the cakes until cooked.
Magic Mushroom Cake
This is a chocolate cake with buttercream mushroom decorations on top and chocolate bark around the sides. Make the chocolate cake as per your favourite recipe. To make the buttercream mushrooms, pipe long stalks of light cocoa frosting onto a baking tray and chill. Then, pipe low, wide bulbs of red frosting on top to create the mushroom shape. Add white frosting to create the mushroom spots. Keep the mushrooms chilled until ready to use. For the chocolate bark, spread melted dark chocolate on a flat surface and use a fork to create grooves. Add some random light chocolate on top and spread it around. Once set, cut into different-shaped rectangles. Assemble the cake by placing the buttercream mushrooms on top and adding the chocolate bark around the sides. Keep the cake chilled.
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Crab Cake recipes with meat
Crab cakes are a variety of fishcakes that are popular in the United States. They are usually made with crab meat and various other ingredients such as breadcrumbs, mayonnaise, mustard, onion, lemon juice, salt and pepper, and eggs. Crab cakes can be baked, grilled, deep-fried, air-fried, or broiled.
Ingredients:
- Crab meat (fresh or canned)
- Breadcrumbs or crackers
- Mayonnaise
- Mustard
- Onion
- Lemon juice
- Salt and pepper
- Eggs
- Oil or butter for cooking
Optional Ingredients:
- Relish
- Worcestershire sauce
- Hot sauce
- Old Bay seasoning
- Fresh parsley
- Celery
- Lemon zest
Method:
- In a small bowl, whisk together the mayonnaise, mustard, onion, lemon juice, and any optional ingredients you wish to include. Season with salt and pepper to taste.
- In a separate bowl, gently mix the crab meat with the breadcrumbs or cracker crumbs, being careful not to break up the meat.
- Gradually add the wet mixture to the crab meat and crumbs, stirring gently until the desired consistency is achieved.
- Form the crab mixture into patties, about 1/3 cup each.
- Cover the patties with plastic wrap and refrigerate for at least an hour to help them set and develop flavour.
- Heat butter or oil in a skillet over medium heat.
- Cook the crab cakes in the skillet until golden brown, about 3-6 minutes on each side.
- Serve immediately with your choice of dipping sauce, such as tartar sauce, remoulade, or garlic aioli, and a squeeze of lemon juice.
Tips:
- Check the crab meat for any hard cartilage and remove it before mixing.
- For a Maryland-style crab cake, use Old Bay seasoning and keep the ingredients simple to let the crab flavour shine.
- You can form the crab cakes ahead of time and refrigerate them for up to a day before cooking.
- Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 4 days and reheated on the stove or in the air fryer. They can also be frozen for up to 6 months.
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Frequently asked questions
No, wild mushroom cakes do not have meat. They are made with wild mushrooms, such as lions mane or hericium mushrooms, and other vegetarian ingredients like flour, eggs, breadcrumbs, and vegetables.
Here are some recipes for wild mushroom cakes that do not contain meat:
- Wild Mushroom and Mozzarella Risotto Cakes
- Lion's Mane Mushroom Crab Cakes
- Mushroom-Stuffed Potato Cakes
Yes, wild mushroom cakes are a great option for vegetarian or vegan guests. You can use ingredients like mushrooms, vegetables, and plant-based alternatives to create a delicious and meat-free dish.
Making wild mushroom cakes without meat can be a healthier and more environmentally friendly option. Mushrooms are a good source of protein and other nutrients, and they have a lower environmental impact compared to meat. Additionally, meatless wild mushroom cakes can be enjoyed by a wider range of people, including vegetarians and vegans.
