Lion’s Mane ‘Crab’ Dip

This meatless dip will astound you with its bright flavor and the creamy texture of chewy mushroom ‘crab meat’. It can be served hot or cold and makes a delicious addition to any lineup of chips and dip!

Servings: 6-8 (3 cups of dip)

Ingredients

• 4 tablespoons unsalted butter

• 16 ounces RI Mushroom Co. Lion’s Mane mushrooms, trimmed, shredded

• ½ teaspoon Cajun seasoning, plus more, to taste

• 1, 8-ounce package cream cheese, softened

• ⅓ cup mayonnaise

• 1 tablespoon Dijon mustard

• 2 teaspoons hot sauce

• 1 tablespoon chopped fresh parsley

• ¼ cup thinly sliced scallions, plus more for garnish

• ½ teaspoon lemon zest, grated

• 1 clove garlic, grated

• Tortilla chips, potato chips, or pita chips, for serving

Directions

1. Prepare RI Mushroom Co. Lion’s Mane mushrooms by removing any woody bottom portions and tearing apart with your hands into small pieces. Set aside.

2. In a large skillet, heat butter over medium-high heat. Once melted, add shredded RI Mushroom Co. Lion’s Mane mushrooms, and cook, stirring occasionally, until mushrooms are browned all over and shrunk by about half, about 7-10 minutes. Sprinkle with Cajun seasoning, reserve onto a dinner plate, and let cool to room temperature.

3. Meanwhile, in a medium bowl, use an electric mixer or rubber spatula to blend together cream cheese, mayonnaise, Dijon mustard, hot sauce, thinly-sliced scallions, grated lemon zest and grated garlic.

4. Fold in chopped parsley and cooled Lion’s Mane mushrooms. Adjust seasoning with more Cajun spice, if necessary. Place mixture into a serving bowl, garnish with some extra thinly sliced scallions, and enjoy with your chip of choice!

   Chef’s Notes:

   • The dip can be served hot or cold. For a warm dip, place in an oven-safe dish and bake at 350° F until bubbly and heated through, about 20 minutes.