Pan Fried Lion’s Mane Mushrooms
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.
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.
You can start frying in the next step, and dredge the rest later.
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.
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.
Use tongs to carefully flip each mushroom piece over, and cook on the other side for 3-4 minutes.
Step 4: Carefully remove the fried mushrooms from the skillet and place on a paper towel to absorb any excess oil.
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.
Step 6: Mix together ketchup + mayo (or use your favorite dip) and serve warm.
Ingredients
Directions
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.
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.
You can start frying in the next step, and dredge the rest later.
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.
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.
Use tongs to carefully flip each mushroom piece over, and cook on the other side for 3-4 minutes.
Step 4: Carefully remove the fried mushrooms from the skillet and place on a paper towel to absorb any excess oil.
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.
Step 6: Mix together ketchup + mayo (or use your favorite dip) and serve warm.