Ingredients
Method
- Preheat oven to 400°F. Trim and clean the king oyster mushroom stems, removing any tough bottom portions. Cut stems into 3-inch pieces and place on a baking sheet.
- Roast mushrooms for 15-18 minutes until they're tender and slightly golden. Remove from oven and let cool for 10 minutes.
- Using a fork, shred the roasted mushroom stems into flaky, crab-like pieces. You want irregular, chunky shreds rather than fine pieces.
- In a large bowl, combine the shredded mushrooms with ½ cup panko breadcrumbs, beaten egg, mayonnaise, chives, lemon juice, Old Bay seasoning, kelp powder (if using), smoked paprika, garlic powder, salt, and pepper.
- Mix gently until everything is well combined and the mixture holds together when pressed. If it seems too wet, add a bit more panko. If too dry, add another tablespoon of mayonnaise.
- Form the mixture into 8 small patties, about ½ cup each. Place on a plate and refrigerate for 30 minutes to firm up.
- Place remaining ¼ cup panko breadcrumbs on a plate. Gently coat each chilled patty with breadcrumbs, pressing lightly to adhere.
- Heat vegetable oil in a large skillet over medium-high heat. When oil shimmers, carefully add 4 patties to the pan, leaving space between each.
- Cook for 3-4 minutes until golden brown and crispy on the bottom. Flip carefully and cook another 3-4 minutes until second side is golden. Repeat with remaining patties.
- Serve immediately while hot and crispy.
Notes
Store leftover mushroom cakes in the refrigerator for up to 2 days. Reheat in a skillet over medium heat for best texture. The mixture can be prepared up to 1 day ahead and kept refrigerated before forming into patties. If you can't find kelp powder, add an extra pinch of salt and a squeeze of lemon for that oceanic flavor.