BY KAREN BOSSICK

When Zack Wood goes foraging for mushrooms, he doesn’t head to the woods. Instead, he heads for the basement of a former LDS church in Richfield where he has his pick of Pink Oyster mushrooms, Golden oyster mushrooms and other delights.

Take a tour of the new Ironwood Mycology mushroom farm in today’s Eye on Sun Valley video, then start salivating as Zack shows Marie Gallo how to cook Lion’s Mane Crabcakes, reputed to boost the memory.

LION’S MANE CRABCAKES

1 pound lion’s mane mushrooms, diced and shredded (available at NourishMe in Ketchum)

onion, finely diced

1 egg

mayonnaise, dollop

Dijon mustard, dollop

½ cup chopped parsley

Worcestershire sauce

cayenne pepper

red pepper

black pepper

smoked paprika

Italian seasoning

Panko bread crumbs

Mix mushrooms and onion. Mix in an egg. Add a dollop of mayonnaise and a dollop of Dijon mustard, along with a half cup of chopped parsley and a touch of Worcestershire sauce. Sprinkle in cayenne, red and black pepper, smoked paprika and Italian seasoning to taste and add enough Panko bread crumbs that the mixture sticks together.

Form into patties and cook in olive oil in skillet on stove. Makes 5-7 crab cakes.