• Natalya Fisher

Fried Lions Mane Mushroom

Vegan ~ Gluten Free


Fried Lion's Mane Mushrooms

w/ homemade bbq mayo sauce

 

Lions Mane mushrooms are such a unique cool find. Although they are hard to come by when I do find them I like to go all out! I usually find Lions Mane mushrooms at farmer's markets but I have found them at Wegmans Super Market. The look of this mushroom looks a little like a pompom which is another name for Lion's Mane mushrooms.

Anyways, I can't get over how much this recipe looks like chicken & the flavor is on point!

This recipe is a much try if you come across these gorgeous mushrooms. They are filled with nutrients that boost mental health & memory! I'm not one to fry food at home but this idea came to me & I had to see if this mushroom could be the next vegan chick'n nugget!

Next time I find these mushrooms I will try to airfry them & get back you y'all if that works out!


(If your looking for another fun Lion's Mane Mushrooms recipe try my Vegan Crab Cakes!)



Ingredients:


10 oz Lons Mane Mushrooms

4 cups of Avocado Oil (or Canola if you want) for frying


Batter


1 cup Chickpea Flour

1 cup of Water

½ tbsp Garlic Powder

½ tbsp Onion powder

1 tsp Paprika

1 tsp Cumin

⅛ tsp Sea Salt

⅛ tsp Black Pepper


Sauce

¼ cup Vegan Mayo

1 tbsp Ketchup

½ tbsp Maple Syrup

½ tbsp Tamarand Puree (I used Glory Bee)

1 ½ tsp Soy Sauce

⅛ tsp Liquid Smoke



Directions:


  1. Dust off the dirt gently from the mushrooms. Cut off any pieces that have the tree resudo on them. Slice the mushrooms into half inch thick "steaks". (Try to make it as accurate as possible but if pieces break you can always bread them & fry them in whatever size).

  2. Before deep frying the mushrooms need to be dry fried in a pan to release some of its moisture. So, take a pan & lay out the mushrooms with no oil or any liquid. On a low-medium heat dry fry the mushrooms on both sides until they release some liquid & start to get a little golden. This should take about 5 minutes. Repeat until all mushrooms have been semi dehydrated.

  3. Then in a large enough bowl mix together all ingredients for the batter. Make sure to get all the chunks out by mixing it all together very well.

  4. Bring a pot of oil to about 350-370 degrees. How I measure this without a thermaitor is by taking a wooden chop stick & seeing if little bubbles form around it. If the oil itself is boiling it is too hot. Lower it & try the method with the stick. Once the oil is at the prefect heat. It's time to try!

  5. Next, coat each mushroom in the batter. Let some of the excess batter drip off. I prefer it not too thick. Place the mushrooms into the oil. Make sure not to over crowed the pot of oil.

  6. Cook the mushrooms until golden brown on both sides. Repeat till all the mushrooms are done. I like to lay them out on a towel or a paper towel to absorb some of the oil.

  7. Let cool for a few minutes while you make the sauce.

  8. Add all the sauce ingredients into a bowl. Mix it together well!

  9. Dip the mushrooms into the sauce & enjoy!


Serve & Share with Love

 

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