Lion’s Mane Mushroom Nuggets
Crispy Lion’s Mane Mushroom Nuggets coated in seasoned panko and shallow fried until deep golden. Tender inside, crisp outside, with a firm, structured crunch.
Ingredients
- 200 g lion’s mane mushroom
- 2 tbsp plain flour
- 1 tbsp cornflour
- ½ tsp fine salt
- 100 ml milk or unsweetened plant milk
- 55 g panko breadcrumbs
- 1 tsp blackening seasoning or ½ tsp smoked paprika + ½ tsp garlic powder
- neutral oil for shallow frying
- 1 lemon cut into wedges (optional)
- Flaky salt to finish (optional)
Instructions
- Tear the lion’s mane into nugget-sized pieces (about 4–6 cm wide). Trim any tough base.
- Take each piece of mushroom one by one and squeeze firmly to remove excess moisture without crushing the texture.
- Set up three bowls: mix flour, cornflour, and salt in the first; pour milk into the second; mix panko with blackening seasoning (or paprika and garlic powder) in the third.
- Coat one or two pieces at a time: toss in the flour mix, dip in milk for 1–2 seconds (do not soak), then press firmly into the panko until fully coated.
- Place coated pieces on a wire rack and rest for 5 minutes to help the coating set.
- In a 24 cm heavy-based frying pan, heat neutral oil to a depth of 1–1.5 cm and bring to 175–180°C.
- Fry in small batches for 2–3 minutes per side until deep golden and crisp. Transfer to a wire rack (not paper).
- Optional finish for longer-lasting crunch: air fry at 190°C for 4–6 minutes or bake at 200°C for 6–8 minutes.
- Season with flaky salt and serve with lemon wedges if using.
Notes
Variations and Substitutions
- Cajun-style: Use blackening seasoning and finish with extra lemon; serve with ketchup plus a dash of hot sauce.
- Smoky-garlic: Swap blackening for smoked paprika + garlic powder + a pinch of onion powder.
- Peppery-herb: Add ½ tsp dried oregano to the panko and finish with cracked black pepper and lemon zest.
Substitutions
- No panko: Use 55 g coarse breadcrumbs; the crust will be tighter and slightly less crisp.
- No milk: Use an egg wash (1 egg + 1 tbsp water) for a firmer coating, or keep it vegan with plant milk.
Diet notes
- With plant milk, these are vegan and dairy-free. They are not gluten-free unless you use gluten-free flour and gluten-free panko.