DifficultyBeginner
Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
For the mushrooms:
 1 lb lion's mane mushrooms, wiped clean and sliced into ⅓-inch pieces
 1 egg
 ½ cup milk (any kind - unsweetened and unflavored if using plant milk)
  1 cup all-purpose flour
  2 teaspoons paprika
  2 teaspoons dried basil (or Italian seasoning or oregano)
  1 ½ teaspoon sea salt
  1 teaspoon ground pepper
  1 teaspoon garlic powder
  1 teaspoon onion powder
  ~3-6 tablespoons vegetable oil for cooking
 Note: Instead of all the seasonings, you can use 3 tablespoons of your favorite seasoning mix. I love yep! seasonings—they already contain salt so I don't need to add any more.
For the dip:
 equal parts ketchup and mayonnaise (or use your favorite dip!)
 You'll also need:
  2 medium bowls
  A large plate or cutting board (or any clean flat surface)
  A large non-stick skillet
  Tongs (for safer frying)
  Plate lined with paper towels
1

Step 1: In one bowl, beat the egg until it is scrambled and stir in milk until combined. In another bowl, combine the flour with all the dried seasonings—paprika through onion powder, and mix well.

2

Step 2: Dip one slice of lion's mane mushroom into the egg mixture, then dredge it in the flour mixture. Set aside on a large plate or a cutting board. Continue until about half of the mushrooms are dipped and dredged.

3

You can start frying in the next step, and dredge the rest later.

4

Step 3: Preheat a large skillet over medium heat. Add 1-2 tablespoons vegetable oil (or cooking fat of choice) to the skillet, and swirl the hot oil around.

5

Use tongs to gently place the dredged mushroom slices into the skillet, taking care not to crowd the pan. Lower the heat to low—this will allow the mushrooms to thoroughly cook through without burning and browning too much. Tilt the pan around a little to spread the oil around evenly. Continue to cook on one side for 3-4 minutes over low heat, taking care not to burn the mushrooms.

6

Use tongs to carefully flip each mushroom piece over, and cook on the other side for 3-4 minutes.

7

Step 4: Carefully remove the fried mushrooms from the skillet and place on a paper towel to absorb any excess oil.

8

Step 5: Wipe down the skillet with a clean paper towel (use tongs to hold the paper towel so you don't burn your hand!!), and repeat steps 2-4 until the mushrooms are all cooked.

9

Step 6: Mix together ketchup + mayo (or use your favorite dip) and serve warm.

Ingredients

For the mushrooms:
 1 lb lion's mane mushrooms, wiped clean and sliced into ⅓-inch pieces
 1 egg
 ½ cup milk (any kind - unsweetened and unflavored if using plant milk)
  1 cup all-purpose flour
  2 teaspoons paprika
  2 teaspoons dried basil (or Italian seasoning or oregano)
  1 ½ teaspoon sea salt
  1 teaspoon ground pepper
  1 teaspoon garlic powder
  1 teaspoon onion powder
  ~3-6 tablespoons vegetable oil for cooking
 Note: Instead of all the seasonings, you can use 3 tablespoons of your favorite seasoning mix. I love yep! seasonings—they already contain salt so I don't need to add any more.
For the dip:
 equal parts ketchup and mayonnaise (or use your favorite dip!)
 You'll also need:
  2 medium bowls
  A large plate or cutting board (or any clean flat surface)
  A large non-stick skillet
  Tongs (for safer frying)
  Plate lined with paper towels

Directions

1

Step 1: In one bowl, beat the egg until it is scrambled and stir in milk until combined. In another bowl, combine the flour with all the dried seasonings—paprika through onion powder, and mix well.

2

Step 2: Dip one slice of lion's mane mushroom into the egg mixture, then dredge it in the flour mixture. Set aside on a large plate or a cutting board. Continue until about half of the mushrooms are dipped and dredged.

3

You can start frying in the next step, and dredge the rest later.

4

Step 3: Preheat a large skillet over medium heat. Add 1-2 tablespoons vegetable oil (or cooking fat of choice) to the skillet, and swirl the hot oil around.

5

Use tongs to gently place the dredged mushroom slices into the skillet, taking care not to crowd the pan. Lower the heat to low—this will allow the mushrooms to thoroughly cook through without burning and browning too much. Tilt the pan around a little to spread the oil around evenly. Continue to cook on one side for 3-4 minutes over low heat, taking care not to burn the mushrooms.

6

Use tongs to carefully flip each mushroom piece over, and cook on the other side for 3-4 minutes.

7

Step 4: Carefully remove the fried mushrooms from the skillet and place on a paper towel to absorb any excess oil.

8

Step 5: Wipe down the skillet with a clean paper towel (use tongs to hold the paper towel so you don't burn your hand!!), and repeat steps 2-4 until the mushrooms are all cooked.

9

Step 6: Mix together ketchup + mayo (or use your favorite dip) and serve warm.

Pan Fried Lion’s Mane Mushrooms