I started making these mushroom cakes after my friend Sarah served them at a dinner party last spring. She'd discovered that king oyster mushrooms, when shredded properly, have this amazing texture that's surprisingly similar to crab meat. The trick is getting them just the right consistency and adding enough seasoning to create that oceanic flavor without any actual seafood. The secret lies in how you prepare the mushrooms. You want to use the stems of king oyster mushrooms because they're meatier and hold together better than the caps. I shred them with a fork after roasting, which gives them those perfect flaky pieces. Then comes the flavor building. Old Bay seasoning is surprisingly kosher and gives that classic seafood taste. A bit of kelp powder (you can find it at health food stores) adds that briny ocean flavor that makes these cakes really convincing. What makes these work so well is the binding technique. I use a combination of panko breadcrumbs and a beaten egg, plus just a touch of mayonnaise to keep everything moist. The mixture should hold together when you press it but not feel dense or heavy. I've learned that chilling the formed patties for at least 30 minutes before cooking is crucial. Otherwise they'll fall apart in the pan. These mushroom cakes are perfect for a dairy meal where you want something substantial but not heavy. I like to serve them over a simple green salad with lemon vinaigrette, or alongside roasted vegetables. They also make excellent appetizers when formed into smaller portions. The flavor is sophisticated enough for company but easy enough for a weeknight dinner when you want something different.