Cajun Remoulade

1. Add all ingredients in a bowl, and stir to combine, seasoning with salt and pepper to taste. Refrigerate until ready to use.

Lion’s Mane Mushroom Cakes

1. Shred Lion’s mane mushroom into large chunks. Transfer shredded mushroom to a large skillet with a tablespoon of olive oil and a pinch of salt.

2. Heat a sauté pan and add enough olive oil to coat and add the mushrooms. Season with salt and sauté until golden brown. Set aside and let cool.

3. To the same pan, add more olive oil if needed and sweat the shallots and celery until softened and shallots are translucent.

4. Add the garlic and sauté. Set aside the mixture and let cool.

5. In a medium bowl, combine the egg, mayonnaise, mustard, liquid aminos, smoked paprika, Old Bay, parsley, and the cooled onion and celery mixture, stir to incorporate.

6. After the mushrooms have cooled, squeeze out any excess moisture.

7. Fold the mushrooms into the mixture of the remaining ingredients. Stir in panko crumbs. Form mixture into 4 patties and refrigerate for 20 minutes.

8. In a large nonstick skillet over medium heat, warm olive oil.

9. When the oil is shimmering, add the patties. Fry the patties until they are golden brown, approximately 3-4 minutes on each side. Season with a pinch of salt after frying.

10. Serve with Cajun Remoulade, garnished with fresh parsley and lemon wedges