Wild Maryland Cookbook​

Butchering Information


DNR Cookbook

Maryland Lions Mane Mushroom Cakes


photo of Mushroom Cakes

Submitted by Allie and Justin Austin

Use wild harvested lions mane mushroom harvested in Cecil County instead of crab.



Whisk the egg, mayonnaise, parsley, dijon mustard, Worcestershire sauce, Old Bay, and salt together in a large bowl. Place the lions mane meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold the mixture ​together.

Cover tightly and refrigerate for at least 30 minutes and up to 1 day.

Preheat oven to 450°F.

Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.

Using a 1/2 cup measuring cup, portion the mixture into 6 mounds on the baking sheet. Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart.

Bake for 12-14 minutes or until lightly browned around the edges and on top, or until cooked through.


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  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoon dijon mustard
  • 2 teaspoon Worcestershire sauce
  • 2 teaspoon Old Bay seasoning
  • 1/8 teaspoon salt
  • 1 lb lions mane mushroom, shredded
  • 2/3 cup saltine cracker crumbs or bread crumbs
  • 2 tablespoon melted salted or unsalted butter

Serving Suggestions

For extra flavor, brush each with melted butter. This is optional but recommended!

Field Notes

Lions Mane Mushrooms.

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