Start by cleaning your Lion’s Mane mushrooms with a soft brush or a dry paper towel to remove any debris. Use your hands to pull the mushroom apart into small, thin shreds that look like lump crab meat.
Place a large skillet over medium heat without any oil. Add the shredded mushrooms to the dry pan and cook them for about five to seven minutes, stirring occasionally.
In a separate small bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning. Adding the lemon juice directly into this wet mix helps brighten the savory notes of the mustard and spices. Stir until the sauce is completely smooth and the yellow of the mustard is fully blended with the creamy mayo.
Go back to your bowl of cooled mushrooms and add the sliced green onions, chopped parsley, and panko breadcrumbs. Pour the wet binder over the top and use a large spoon or your hands to fold everything together.
Cover the bowl and place it in the refrigerator for at least thirty minutes. If you try to fry the cakes immediately, they are more likely to fall apart in the hot pan.
Scoop out about one-third of a cup of the mixture for each cake. Gently press the mix between your palms to form a patty that is about one inch thick.
Once the oil is shimmering, carefully place the cakes into the pan. Let them fry undisturbed for about four minutes on the first side. You are looking for a deep, golden-brown crust to form
Use a thin spatula to gently flip each cake over. Cook for another three to four minutes on the second side until they are golden and heated all the way through the center.
