1 1/2 cups chopped Hericium (wild or domestic Lion's Mane)(If the mushroom is old, parboil in salted water for 10 minutes to get rid of the bitterness found in old specimens)
butter or oil
1 tablespoon minced onion
2 tablespoons minced celery
2 tablespoons minced water chestnuts
1/2 cup cracker crumbs--soda, water, oyster or rice crackers
1 egg
1/2 teaspoon salt, or to taste
Pinch of thyme (optional)
1 teaspoon sherry or white wine (optional)
Saute the Hericium in butter until it softens. Add the onion and celery, and saute until cooked through. Transfer to a bowl, and allow to cool to lukewarm. Stir in the water chestnuts, cracker crumbs, egg and salt. Thyme and wine may be added if the Hericium is old, for extra flavor, but young, fresh ones have a delicate crab flavor and are best with minimal seasoning.
Form the glop into cakes, and fry to golden brown in a little oil or butter, turning when the first side is done. Serve with tarter sauce or butter.