Lions Mane Cake

by: Chef Ed Richardson

Compatible Wolf Appliances:

Prep Time
Cook Time


  • 12 ounces lion's mane mushrooms, hand shredded
  • 1 large egg
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup green onion, finely sliced
  • 1/4 cup red bell pepper, minced
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons mayonnaise
  • 2 teaspoons dijon mustard
  • 1 1/2 teaspoons worcestershire sauce
  • 1 teaspoon blackened or Cajun seasoning
  • 1 lemon, zest and juice, plus extra wedges for serving
  • 1/2 teaspoon Sriracha or hot sauce, optional
  • Kosher salt and black pepper


Shred the lion's mane with your hands and then pat with a paper towel.

In a large bowl, add shredded lion's mane, panko breadcrumbs, diced red pepper, chopped parsley, green onions, Cajun or blackened seasoning, 1 egg, mayo, dijon mustard, salt, and pepper.

On a Wolf Burner, heat the olive oil in a skillet over medium-high heat. Place the cakes in a skillet and cook for 4-5 minutes per side, until golden brown. Transfer the cakes to paper towels to get rid of excess oil.

Garnish with chopped parsley. Serve with a tartar or aioli sauce and lemon wedges.