Description
Crispy Mushroom Toast with Cream Cheese is a savory, golden-brown mushroom cake made with lion’s mane mushrooms, aromatic vegetables, and a blend of flavorful seasonings. These cakes are breaded with panko for an irresistibly crunchy exterior and served with a creamy dill aioli, making for an elegant yet comforting appetizer or snack.
Ingredients
Scale
Vegetable and Mushroom Mixture
- 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
- 2 stalks spring onion, chopped
- 1 clove garlic, minced
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 1 1/2 teaspoon (5 g) salt
- 2 1/2 teaspoon (2.5 g) pepper
Breading and Binding
- 3 eggs
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
Aioli Sauce
- 1/4 cup (60 ml) sour cream
- 1 clove garlic, minced
- 1 1/2 teaspoon (5 g) freshly chopped dill
- Lemon wedges, for garnish (optional)
Instructions
- Prepare the Aioli: In a small bowl, mix together sour cream, minced garlic, freshly chopped dill, and a splash of lemon juice or seasoning to taste. Stir until creamy and uniform, then set aside to allow the flavors to meld.
- Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onions and red pepper. Cook, stirring occasionally, for about 5-7 minutes or until the vegetables are softened and fragrant.
- Cook the Lion’s Mane Mushrooms: Add the shredded lion’s mane mushrooms to the skillet with the vegetables. Continue cooking, stirring occasionally, until the mushrooms turn golden brown and most of their moisture has evaporated, roughly 7-10 minutes. This step helps develop a flaky, crab-like texture and improves the mixture’s binding ability.
- Cool and Combine: Transfer the cooked mushroom and vegetable mixture to a bowl and let it cool completely to prevent scrambling eggs. Once cooled, whisk the eggs separately, then add them to the mushroom mixture. Incorporate 1/2 cup (60 g) panko crumbs, chopped spring onions, Old Bay seasoning, fresh parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix thoroughly until a cohesive batter forms.
- Freeze for Structure: Shape the mixture into cakes of your desired size. Wrap them tightly in plastic wrap to avoid freezer burn, then 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 (30 g) all-purpose flour, one with 2 tablespoons (15 g) all-purpose flour mixed with some beaten egg reserved from earlier, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each frozen cake first in the flour, then in the beaten egg if reserved, and finally in the panko crumbs, ensuring an even coating for a crispy exterior.
- Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Fry each breaded cake for about 3-4 minutes on each side, or until they are golden brown and crispy. Flip carefully midway to promote even cooking. Reduce heat if browning too quickly. Confirm internal temperature reaches 165°F (74°C) for safe consumption.
- Serve with Aioli: Plate the mushroom cakes warm, drizzled with the prepared dill aioli or serve the sauce on the side. Garnish with fresh lemon wedges if desired to add a bright citrus note.
Notes
- Freezing the cakes before frying helps maintain their shape and prevents them from falling apart during cooking.
- The lion’s mane mushroom mimics seafood texture; other mushrooms can be used but may alter the texture and flavor.
- Adjust seasoning, particularly salt and Old Bay, according to taste preference.
- Ensure the aioli sauce is made ahead to allow the flavors to develop fully.
- To make the recipe vegan, substitute eggs with flax eggs and sour cream with a plant-based alternative.
