Virtual The Perfect Spring Mushroom Dishes

Wednesday, April 22nd, 2026 3:00 pm to 4:00 pm, MST

Virtual The Perfect Spring Mushroom Dishes is an inspiring online class that celebrates the depth and versatility of seasonal mushrooms. You will explore techniques for building layered flavor, achieving ideal texture, and highlighting the natural richness of spring ingredients in beautifully composed dishes. Designed for kitchens featuring Wolf cooking appliances and Sub-Zero refrigeration, this experience brings precision, freshness, and elevated results to every plate.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Lions Mane Cake

by: Chef Ed Richardson

Compatible Wolf Appliances:

YIELDS
6-8
Servings
Prep Time
10
minutes
Cook Time
10
minutes

Ingredients

  • 12 ounces lion’s mane mushrooms, hand shredded

  • 1 large egg

  • 1/2 cup Panko breadcrumbs

  • 1/4 cup green onion, finely sliced

  • 1/4 cup red bell pepper, minced

  • 2 Tablespoons parsley, finely chopped

  • 2 Tablespoons mayonnaise

  • 2 teaspoons dijon mustard

  • 1 1/2 teaspoons worcestershire sauce

  • 1 teaspoon blackened or Cajun seasoning

  • 1 lemon, zest and juice, plus extra wedges for serving

  • 1/2 teaspoon Sriracha or hot sauce, optional

  • Kosher salt and black pepper

Instructions

Shred the lion’s mane with your hands and then pat with a paper towel.

In a large bowl, add shredded lion’s mane, panko breadcrumbs, diced red pepper, chopped parsley, green onions, Cajun or blackened seasoning, 1 egg, mayo, dijon mustard, salt, and pepper.

On a Wolf Burner, heat the olive oil in a skillet over medium-high heat. Place the cakes in a skillet and cook for 4-5 minutes per side, until golden brown. Transfer the cakes to paper towels to get rid of excess oil.

Garnish with chopped parsley. Serve with a tartar or aioli sauce and lemon wedges.

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Chef Ed Richardson

Chef Ed Richardson

St. Louis, Missouri

Chef Ed began his career in the culinary arts over a decade ago. Classically trained in St. Louis, he spent years developing his bright and artistic style at a St. Louis Platinum Club . His experience includes his time as a sushi chef and the planning and execution of private in-home culinary experiences. His passion for the culinary arts and remarkable work ethic result in the ability to amaze people with his uniqueness and creativity.

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