This is one of the few times that I will cook my microgreens.
1 pound Lion's Mane shredded like crab
1 small yellow onion or ½ if large chopped finely
5 cloves of garlic crushed and finely chopped
¼ cup or Worcestershire
2 teaspoons of pepper
1 teaspoon of salt
Harvest ½ of your live parsley microgreens and chop up roughly.
½ cup of panko
1 cup of breadcrumbs
1 tablespoon olive oil
4 tablespoons of butter divided (you can use less)
Heat a non-stick pan with no oil or butter, add shredded Lion's Mane and saute to dehydrate the mushrooms. They will shrink about half the original size. Do not remove from heat until the mushrooms have a light brown color. This process takes some time, don't rush it. Once finished spread them evenly on some parchment paper to cool. In the same pan add oil and onions saute until translucent then add garlic cook until lightly browned. Place in a mixing bowl and let cool. Once cooled add eggs, salt, pepper, Worcestershire, microgreen parsley, Lion's Mane, panko, and breadcrumbs into the mixing bowl with the onions and garlic, mix well. Shape into patties. In the same pan on medium heat add half the butter (you may add less if desired), place the patties in the pan do not flip for at least 3 mins check the color at this point if it's a nice golden brown then flip the patties and add the other half of the butter. Slightly push down on the patties and let it cook for another 2 to 3 minutes. Once finished plate and serve!
Peas, Sunflower, Broccoli, Radish, Spicy Oriental, and Basic, Spicy or Sunshine Green's Inferno Salad Mix and any preferred microgreen herb.