Lion's Mane

Lion’s Mane mushrooms (Hericium erinaceus) are striking white, shaggy fungi known for their unique, crab- or lobster-like flavor and tender, meaty texture. When cooked, they develop a rich, savory taste with a hint of sweetness and a satisfying bite. Native to North America, Europe, and Asia, they grow on hardwood trees and have long been valued in both culinary and medicinal traditions. In cooking, Lion’s Mane shines when sautéed, roasted, or used as a seafood or chicken substitute in dishes like crab cakes, fried chicken, tacos, pasta, or risotto.

chickpea wraps with Shawarma spiced

lion’s mane and veg

For Lion's Mane:

4 oz. Lions Mane

2 Tbs olive or avocado oil

3-4 Tbs Shawarma Mix

For Chickpea Wraps:

1c chickpea flour

1/2 tsp salt

1.5c warm water

Shawarma Mix

2 Tbs each: black pepper, allspice, garlic powder

1 Tbs each: ground cloves, cinnamon, nutmeg, cardamom

1/2 Tbs each: chili powder, dried oregano, salt

Heat oven to 425F

MAKE BATTER

Whisk chickpea flour, salt and warm water together in a bowl until smooth batter forms. Set aside for 10-15 minutes

PREPARE LIONS MANE:

Shred lions mane into ~1" pieces and put into a bowl

Add oil and spices and mix to coat well

Pour seasoned mushrooms onto lined baking sheet and roast in the oven for 30 minutes. Stirring 2-3 times during baking.

MAKE WRAPS

Meanwhile...oil a skillet & heat over medium heat

Pour 1/4c of batter into skillet, whirling to spread out the pancake into a 4-5" or so circle.

Cook for 2-3 minutes and use a spatula to flip the pancake, cooking another 1 minute on the other side or until it is cooked through. Set aside.

ASSEMBLE WRAPS

place roasted lions mane on wrap & top with veggies & tzatziki. For veggies we like cucumbers, tomatoes, red onion, and sprouts. We also like to add vegan feta & pumpkin seeds!

"Hot Bird" Fried Lion's Mane Sandys

Makes 2 Sandwiches

1c chickpea flour + 1/2c

1 tsp salt

1 tsp pepper

1 Tbs "Hot Bird" Spice Mix**

4oz Lions Mane

1c Milk

1 Tbs Lemon Juice

Your Favorite Buns

Pickles

Hot Sauce

**Hot Bird is a Spiceology mix

Alternatively you can mix together

1 Tbs cayenne pepper

1 Tbs brown sugar

1 Tbs Paprika

1 tsp garlic powder

1 tsp salt

Adjust cayenne to +/- heat!

Mix milk and lemon juice together. Let sit 10 minutes

Mix 1c chickpea flour, salt, pepper and Hot Bird spice mix together in a bowl/shallow dish

Mix milk/lemon mixture with the remaining 1/2c chickpea flour in a second bowl/shallow dish. The consistency should be thin, but thick enough to coat the mushrooms.

Tear or cut the lions mane into pieces that resemble as large of "patties" as you can, no more than 3/4" thick. I like them closer to 1/2" thick. It's okay if there are only smaller pieces, you will just pile them onto your bun :)

Heat enough oil in a skillet on medium heat to fry the mushroom pieces. I usually fill it about 1/4-1/2" high.

Submerge the lions mane pieces in the batter, shaking off excess. Then into the chickpea flour mix, then back into the batter. Once more into the flour mix.

Fry the battered lion's mane pieces for 3-4 minutes on each side. Place on cookie rack or a plate lined with paper towels to catch excess oil.

Build your sandwich! I like to add dill pickles, creamy slaw and extra hot sauce.