Butternut Squash Frittata
I N G R E D I E N T S
1/2 lb lion’s mane mushrooms (these have a texture and flavor similar to crab, but if you can’t find them, any mushroom will taste great in this recipe)
1 tbsp olive oil
1/4 cup avocado or grapeseed oil
1 shallot, finely chopped
1 clove (or 1 tsp) minced garlic
1/3 cup panko breadcrumbs
2 tbsp lemon juice, divided
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup vegan mayonnaise, divided
1 egg, beaten
1 tsp sriracha
1 medium tomato, chopped
1 avocado, sliced
2 cups baby lettuces
1/4 cup chopped scallions
D I R E C T I O N S
Finely chop the mushrooms and shallots. Drizzle a large skillet with 1 tbsp olive oil over medium-high heat. Add the shallot, garlic, and mushrooms and cook 3-4 minutes, stirring frequently, until shallots are softened and semi-translucent.
Transfer the mushroom mixture to a large mixing bowl. Stir in the breadcrumbs, 1 tbsp lemon juice, salt, pepper, 1/4 cup vegan mayonnaise, and egg. Mix until thoroughly combined. Shape 1/3 cup into a “crab” cake and repeat for the remaining mixture.
Heat 1/4 cup avocado or grapeseed oil in the large skillet over medium heat until a drop of water makes it sizzle. Place the cakes carefully into the pan and cook for 2-3 minutes. Check for a golden brown color and flip once ready. Cook the other side until golden brown and remove from the pan to cool slightly on a plate lined with paper towel.
Whisk the sriracha, 1/4 cup vegan mayonnaise, and 1 tbsp lemon juice together to make a sauce. Plate the cakes over baby lettuces and top with tomato, avocado, scallions, and sauce.
