Faux Crab Cake Eggs Benedict
8oz lion's mane mushroom, loosely pulled into chunks to resemble lump crab
1 Tbsp chopped garlic
1 tsp fresh ginger
½ cup chopped red onions
¼ cup avocado oil
1 tsp smoked paprika
1 tsp coriander
¼ cup of chopped parsley
1 Tbsp lemon juice
½ cup paleo flour
Salt and pepper, to taste
Avocado oil for frying
2 eggs, for poaching
2 egg yolks
1/2 teaspoon lemon juice
1/2 stick unsalted butter, melted
Salt and pepper, to taste
Pinch of cayenne pepper
1. Preheat the oven to 350 degrees.
2. Heat up pan. Sauté red onion, garlic and ginger until fragrant and add shredded mushrooms. Fry until onions are translucent and mushrooms are a slight crispy. Add more oil if necessary.
3. Transfer fried mushrooms to a mixing bowl and add half the spices, lemon juice and whipped egg and mix for 30 seconds. Mix in half the flour and combine well.
4. Add in the remaining spices, flour and parsley until a ball is formed.
5. Using your hands, make small patties. You should have about 4-6 total. Heat the oil in a large frying pan and fry the cakes until golden brown on medium heat for about 2-3 minutes each side.
6. Then bake for 5-8 minutes. When done let them rest on a cooling rack until ready to serve (or make ahead of time and refrigerate).
To prepare the hollandaise:
1. Add about two cups of water to a pot and bring to a simmer.
2. Melt the butter in the microwave and set aside.
3. In a metal mixing bowl, add the egg yolks and lemon juice, whisking vigorously until it thickens and almost doubles in size. Next, place the metal bowl on top of the pot with the simmering water and turn off the heat.
4. Immediately start whisking very fast, adding small drizzles of the melted butter a little at a time.
5. Remove from bowl and set aside. Whisk in a little black pepper, cayenne, and a light squeeze of lemon juice. Place a piece of saran wrap and cover the hollandaise (by having the plastic wrap touch the sauce) so that a film doesn't form and stays warm. When ready to use, just remove the plastic wrap and give it a quick whisk.
To poach the eggs:
1. Boil some water in a medium sized pot. Add about a teaspoon of apple cider swirl the water with a spoon, then gently pour the eggs in one at a time. Cook for about :30-:60 seconds before removing them with a slotted spoon.
2. Lastly, sauté the spinach quickly for about 1 minute until wilted.
Plate one of the mushroom cakes, then top with some sautéed spinach and a poached egg. Pour over some hollandaise and a crack of fresh pepper.
Here, you have several choices:
- Form the mixture into patties and pan-fry until they're golden brown on both sides.
- Muffin Tin Option: Spoon the mixture into a muffin pan and bake for 15 minutes or until the tops are golden brown, turning the muffin pan halfway through.
- Bake Option: Dump the mixture into a baking pan, smooth the top with a spoon or spatula, and bake for 15 minutes or until the top is golden brown, turning the pan halfway through.
- Air Fry Option: 400 degrees for 12 minutes flipping halfway.
King Oyster Scallops cooked in Wine Butter Sauce
· 3 king oyster mushrooms
· 1 nori sheet
· 2 cups of water
· Avocado oil
· 1 sprig fresh thyme
White Wine Butter Sauce
· 1/2 cup of dry white wine (sauvignon blanc)
· 3 Tbsp vegan butter
· 1 clove of garlic
· 1 sprig of fresh garlic
· 1 Tbsp of lemon juice
· black pepper
· a pinch of onion powder
· more fresh thyme for garnishing
1. Cut the mushrooms into 1-inch slices, discarding the ends and the tops.
2. Add mushrooms to a bowl of water with a crushed nori sheet and let rest for an hour, flipping at the 30-minute mark (or marinade overnight in a sealed container).
3. Heat oil at med-high heat. Lightly pat the scallops and fry for about 4 to 6 minutes or until golden brown (scallops should be a spongy texture when done all the way through).
4. On another skillet, add the wine and let it reduce by half.
5. On lower heat, add butter, and melt. Add the thyme, the salt and onion powder, the black pepper, the garlic, and the lemon, then add a piece of the nori. Let simmer until butter is completely melted. Remove garlic clove, thyme and nori right before serving.
6. Pour over fried scallops and garnish with fresh thyme. Serve immediately.
Lobster Mushroom Buns
· 1 lb. of Lobster Mushrooms
· ½ cup butter
· 1 tbsp minced garlic
· ¼ cup mayo
· 1 tbsp chopped chives
· ¼ cup celery
· ¼ cup fresh tarragon
· 1 tsp lemon zest
· ¼ tsp salt
· Dash pepper
· Dash of Cholula
· 2 Hot dog Bun
1. Clean the lobster mushrooms with a medium stiff brush to remove dirt
2. Heat skillet to medium heat
3. melt butter in pan
4. chop garlic and add to pan, cook until slightly translucent
5. add lobster mushrooms, cook until soft adding butter as needed to keep coated, 20 minutes.
6. Mix mayo, seasoning, herbs and celery into a bowl
7. Add sauté mushroom to mayo mixture and combine well
8. salt and pepper to taste
9. Cut sides of hotdog buns, spray sides with oil or butter and pan fry until golden brown
10. Open buns and add butter lettuce and top with lobster mushroom salad. Enjoy!