1lb Lion's Mane mushrooms, hand-shredded
2 eggs
1 cup breadcrumbs (I usually use gluten-free breadcrumbs or crushed gluten-free crackers)
1/2 cup finely diced onion
2 tablespoons mayonnaise or vegan mayonnaise
2 teaspoons gluten-free Worcestershire sauce
1 1/2 teaspoons gluten-free Old Bay seasoning
1 teaspoon chopped tarragon
2 teaspoons Dijon mustard
2 tablespoons finely chopped parsley
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
3-4 tablespoons cooking oil (whatever kind you prefer, I use coconut oil)
Lemon wedges for garnish