Steps:

On medium heat sauté minced scallion with 2 tablespoon of olive oil. Chop Lions Mane into quarter sized pieces and add to the pan. Gently sauté until mushrooms are fully cooked and most of the moisture has been released (about 12 min)

Remove from heat and strain in a colander to allow all the moisture to be removed. Allow mushrooms to cool

In a separate bowl add breading and spices and mix

In a separate bowl whip the egg

Once the mushrooms have cooled and dry (use a paper towel if needed) combine the mushrooms to the breading mixture, then add the egg.

Thoroughly work all ingredients together and start forming each cake into a tennis ball size.

Add the remaining 2 tablespoons of olive oil to skillet (cast Iron if you have it) on medium heat

Take each mushroom ball and gently flatten it with your hand to form the cake and place in the skillet

Cook each cake for approximately 4 min on each side and until golden brown.

Squeeze a little lemon on for added zest and salt and pepper to taste

Goes great with a homemade remoulade sauce for dipping!