Lion’s Mane Mushroom Fillets Recipe
I’ve been on my mushroom journey for a while now, I buy them weekly at Sprout’s, Nugget, Whole Foods, Trader Joe’s, etc. Lion’s Mane mushrooms are my favorite when I want a believable chicken texture substitution.
I cut and seasoned the mushroom as if it was meat and let it marinate for 36 hours.
Liquid smoke gives the mushrooms a smokey meat flavor and you can find it at your local grocery store.
For the sauce, I wanted something sweet and savory. This is of course optional and you can add whatever kind of sauce your heart desires or none at all. I decided to make my own simple yet creamy mixture. You probably have the ingredients in your cabinet/pantry right now. Honey mustard lovers unite!
I hope you guys really enjoy this recipe. In my opinion, this is the best recipe I have on my website so far. I’m hoping to become 100% plant-based, so I get really excited when I have a recipe that comes out tasty and satisfying.
Crazy how this really looks like chicken, right!? It’s the crust for me lol.
Ingredients:
1 pack of Lion’s Mane Mushrooms (approx. six ounces)
Handful minced scallops
Marinade: 3 tbsp olive oil, 1 tbsp creole seasoning, 1 tbsp roasted bell pepper seasoning, 1 cup full of liquid smoke. Mix together in a small bowl and set aside.
Sauce: ½ cup coconut milk, 1 tbsp mustard, 1 tbsp honey, 1 tbsp olive oil, dash of red pepper flakes. Mix together in a small bowl and set aside.
Directions:
Cut the mushrooms into 1-2 cm thick slices.
Brush marinade over mushrooms and let them marinate for at least one hour or overnight.
Fry in a dry pan. Fry the mushroom slices without oil on a medium-high temperature. This will dehydrate the mushrooms while intensifying the flavors. (Tip: In a deep pot, place a few heavy items, like seasonings, oils, etc inside to create a weight and place the pot on the mushrooms as each side is frying.
Fry for 5 minutes or until the mushrooms have reduced by half their size.
Add some olive oil and continue frying the mushrooms over a medium-high temperature until golden and crisp.
Remove from heat. Drizzle sauce and garnish with minced scallions. Serve and enjoy!
