Crispy & Golden25 min

Crispy Pan-Fried Lion's Mane Mushrooms

Name: Crispy Pan-Fried Lion's Mane Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 appetiser servings
Ingredients: For the mushrooms: 1 lb (454 g) Lion's Mane mushrooms, wiped clean and sliced into ⅓-inch pieces; For the mushrooms: 1 egg; For the mushrooms: ½ cup milk - any kind; use unsweetened and unflavoured if using plant milk; For the mushrooms: 1 cup all-purpose flour; For the mushrooms: 2 tsp paprika; For the mushrooms: 2 tsp dried basil - or Italian seasoning or oregano; For the mushrooms: 1½ tsp sea salt; For the mushrooms: 1 tsp ground black pepper; For the mushrooms: 1 tsp garlic powder; For the mushrooms: 1 tsp onion powder; For the mushrooms: About 3-6 tbsp vegetable oil for cooking, or another cooking fat of choice; For the dip: 2 tbsp mayonnaise; For the dip: 2 tbsp ketchup

Golden and crisp on the outside with a tender, juicy centre, these Lion's Mane mushrooms are coated in a paprika and herb-seasoned flour before being gently pan-fried. Serve them warm with a simple ketchup and mayo dip for an easy appetiser or side.

Lion's Mane

Serves4 appetiser servings

Prep time10 min

Cook time15 min

Total time25 min

Ingredients

For the mushrooms
- 1 lb (454 g) Lion's Mane mushrooms, wiped clean and sliced into ⅓-inch pieces
- 1 egg
- ½ cup milk - any kind; use unsweetened and unflavoured if using plant milk
- 1 cup all-purpose flour
- 2 tsp paprika
- 2 tsp dried basil - or Italian seasoning or oregano
- 1½ tsp sea salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- About 3-6 tbsp vegetable oil for cooking, or another cooking fat of choice
For the dip
- 2 tbsp mayonnaise
- 2 tbsp ketchup

How to make it

Prepare the coating - In one medium bowl, beat the egg and mix in the milk. In a second bowl, thoroughly combine the flour, paprika, dried basil, sea salt, black pepper, garlic powder and onion powder.

Coat the mushrooms - Dip each slice of Lion's Mane into the egg and milk mixture, then coat it in the seasoned flour. Place the coated pieces on a large plate or cutting board while you prepare the rest.

Heat the pan - Preheat a large non-stick skillet over medium heat. Add 1-2 tablespoons of vegetable oil and swirl it around the pan.

Pan-fry the Lion's Mane - Using tongs, carefully place the coated mushroom slices into the skillet without overcrowding the pan. Reduce the heat to low and gently tilt the pan to distribute the oil. Cook for 3-4 minutes.

Flip and finish cooking - Carefully turn each mushroom slice over with tongs. Cook the second side for another 3-4 minutes, taking care not to let the coating burn.

Drain - Transfer the cooked mushrooms to a plate lined with paper towels to absorb excess oil.

Cook the remaining mushrooms - Carefully wipe the skillet with a clean paper towel, using tongs to hold it so you do not touch the hot pan. Repeat the coating and frying process until all the mushrooms are cooked.

Make the dip and serve - Mix the mayonnaise and ketchup together. Serve the crispy Lion's Mane mushrooms warm with the dip, or use another dipping sauce you prefer.