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Roasted Oregon Hazelnut Lion's Mane Mushroom

Roasted Oregon Hazelnut Lion's Mane Mushroom "Crab Cakes": Gluten-Free and Vegan!

If you're lucky enough to have a mushroom farm at your local Farmer's Market, pick up a basket of Lion's Mane mushrooms.. and BOOST YOUR BRAIN! OR, use a few Tablespoons of our NEW! Organic Lion's Mane Mushroom Powder. These fungal flowers, called Lion's Mane or Hericium erinaceus, have been scientifically proven and well researched to have neuroregenerative potential! A simple google scholar search will yield much bounty.... use your brain! ;) The Lion's Mane is split into lil chunks and roasted with tamari and extra virgin olive oil to create a crab-like texture and flavor and then mixed with roasted Oregon Hazelnuts, chickpeas, peppers, spicy mustard, fresh red onions, and then seared to perfection in a skillet and the oven to make these gems POP! Share them with your family and friends...and FEEL THE POWA!


1 lb. Lion's Mane Mushrooms (fresh) + extra virgin olive oil and tamari, for roasting OR 2 T Lion's Mane Mushroom Powder
1 cup Oregon Hazelnuts, dry roasted, minced
1 cup chickpeas, cooked
4 T spicy mustard
1 bell pepper, minced
1 red onion, 3/4 minced, 1/4 sliced for on top
pinch sea salt, pepper a dash of hot sauce
corn meal for dusting before roasting/sautéing

to create:
1. "Pick apart" the Lion's Mane into little chunks, toss with olive oil and tamari, and roast at 350 F for 45 minutes, turning often. They have a lot of water, so let them exude the moisture...they are ready when they are roasty, toasty, and a little crunchy.

2. In a food processor, blend chickpeas until smooth.

3. In a mixing bowl, incorporate Lion's Mane, peppers, onions, Oregon Hazelnuts, spices, and hot sauce.

4. Form little patties, dust with cornmeal, and set aside.

5. In a hot skillet or oven, sauté or roast the cakes until they are crispy on the outside.

6. FEEEL THE POWA!! Serve with a crisp, refreshing green salad.

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