At Gratitude Garden Farm, we love showcasing the incredible versatility of mushrooms, and Lion’s Mane is no exception. With its unique, fluffy texture and delicate, seafood-like flavor, this standout mushroom transforms beautifully when pan-fried to golden, crispy perfection.
Simple yet indulgent, pan-fried Lion’s Mane mushrooms make a satisfying meat alternative or a stunning side dish. With just a few quality ingredients and a hot skillet, you can unlock the rich, savory flavor and irresistible texture that make Lion’s Mane a favorite among mushroom lovers.
Let’s get cooking and savor the crispy goodness of this farm-fresh delight!
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 olive oil for cooking (or cooking fat of choice)
For the dip:
- 2 tablespoons mayonnaise
- 2 tablespoons ketchup
INSTRUCTIONS:
- In one bowl, mix together the egg and the milk. In another bowl, combine the flour with all the dried seasonings—paprika through onion powder, and mix well.
- 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 all the mushrooms are dipped and dredged.
- Preheat a large skillet over medium heat. Add 1-2 tablespoons oil to the skillet, and swirl it around. Place the dredged mushroom slices into the skillet, taking care not to crowd the pan. Lower the heat to low and tilt the pan around a little to spread the oil around. Cook for 3-4 minutes per side, taking care not to burn the mushrooms.
- Carefully remove the fried mushrooms from the skillet and place on a paper towel to absorb any excess oil.
- 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 3-4 until the mushrooms are all cooked.
- Mix together ketchup + mayo (or use your favorite dip) and serve warm.
NOTES:
Recipe variations:
- Instead of all the seasonings, you can use 3 tablespoons of your favorite seasoning mix.
- Use smoked paprika for a touch of smokiness, or a few pinches of cayenne for some spice.
- Use gluten-free flour if you need to.
- Squeeze some fresh lime over the cooked fried mushrooms.