Description

This Crispy Mushroom Toast with Cream Cheese recipe features shredded lion’s mane mushrooms combined with sautéed vegetables, herbs, and seasonings, formed into crispy cakes coated with panko breadcrumbs and pan-fried to golden perfection. Served with a zesty dill and garlic aioli, these crunchy mushroom toasts make a delightful appetizer or snack with a rich, savory flavor and a flaky texture reminiscent of crab cakes.

Ingredients

Scale

Mushroom Cakes

1 pound (450 g) lion’s mane mushrooms, shredded
1 medium onion, finely diced
1 small red pepper, finely diced
1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
3 eggs
1/2 cup (60 g) panko crumbs for filling
1 1/2 cups (180 g) panko crumbs for breading
2 stalks spring onion, chopped
1 tablespoon (15 g) Old Bay seasoning
1 tablespoon (15 g) fresh Italian parsley, roughly chopped
2 1/2 teaspoons (5 g) salt
1/2 teaspoon (2.5 g) pepper
1/4 cup (30 g) all-purpose flour
2 tablespoons (15 g) all-purpose flour (for breading)

Aioli Sauce

1/4 cup (60 ml) sour cream
1 clove garlic, minced
1 1/2 teaspoons (5 g) freshly chopped dill
2 tablespoons (30 ml) freshly squeezed lemon juice (divided between aioli and mushroom mixture)

Additional Seasonings and Condiments

2 tablespoons (30 ml) Worcestershire sauce
Lemon wedges, for garnish (optional)

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Instructions

Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice. Stir thoroughly to create a creamy sauce and set aside to allow flavors to meld.
Sauté the Vegetables: Heat 1/4 cup olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper, cooking and stirring occasionally until the vegetables become soft and fragrant.
Cook the Lion’s Mane Mushrooms: Add the shredded lion’s mane mushrooms to the skillet with the vegetables. Stir occasionally and cook until the mushrooms turn golden and all moisture evaporates, resulting in a flaky, crab-like texture.
Cool and Combine: Transfer the cooked mixture to a bowl and allow it to cool completely to avoid scrambling eggs. Whisk eggs separately, then add to the cooled mushroom mixture. Stir in 1/2 cup panko crumbs, spring onions, Old Bay seasoning, parsley, Worcestershire sauce, remaining lemon juice, salt, and pepper to create a cohesive filling.
Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap, and freeze for several hours or overnight to help the cakes hold their shape during cooking.
Create a Breading Station: Prepare three shallow dishes: one with 1/4 cup flour, one with 2 tablespoons flour, and one with 1 1/2 cups panko crumbs. Dredge each cake first in flour, then dip in beaten eggs (reserved from mixture), and finally coat thoroughly in panko crumbs for a crispy crust.
Fry to Crispy Perfection: Heat 2 tablespoons olive oil in a skillet over medium heat. Fry the breaded cakes for 3–4 minutes per side until they are deep golden brown and crispy. Flip halfway through cooking. Adjust heat as needed to prevent burning. Ensure an internal temperature of 165°F (74°C) for food safety.
Serve with Aioli: Serve the warm mushroom cakes drizzled with the prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.

Notes

Freezing the cakes before frying greatly helps maintain their shape and prevents them from falling apart during cooking.
The Old Bay seasoning adds a classic savory spice blend that complements the mushroom’s seafood-like texture.
Ensure mushrooms are cooked until moisture evaporates to avoid soggy cakes.
Adjust seasoning in the aioli and mushroom mixture to taste, adding more lemon juice or salt if preferred.
Serve immediately after frying for the best crispiness; reheat gently if needed.