Lion's Mane Crab Cakes

Ingredients
1/2-pound Lion's Mane Mushrooms
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Greek Yogurt (or mayonnaise)
1 cup breadcrumbs
1 egg
2-3 tablespoons fresh, chopped parsley
3-4 tablespoons coconut oil (or alternative) for cooking the cakes
lime juice from 1/4 lime
salt and pepper to taste

Instructions
Slice lion's mane mushroom into large pieces. Toss in olive oil and roast in oven at 350 degrees for 30-40 mins. Turn halfway through. The mushroom will shrink substantially as the water cooks out.
When ready, put mushrooms in a food processor and pulse 4-5 times until the mix is broken down in smaller chunks.
In a separate bowl mix together the egg, Greek yogurt, lime, chopped parsley, salt and pepper. Use a whisk to evenly mix the wet ingredients. Add breadcrumbs and pulsed mushroom mixture.
Use an ice cream scoop or tablespoon (depending on the desired size of the crab cakes) to measure equal portions of cakes. With your hands, form into cakes.
Heat coconut oil in a non-stick pan on medium heat and fry until lightly browned on both sides.
Finish with a touch of sea salt.