Begin by gently brushing off any dirt from the Lion's Mane mushrooms using a soft brush or a paper towel. It's crucial not to rinse them under water, as they can become soggy. Slice the Lion's Mane mushrooms into ½-inch thick pieces, resembling small steaks.
In three separate shallow dishes, place the all-purpose flour in one, the beaten eggs in the second, and mix the Panko breadcrumbs with salt, pepper, garlic powder, and paprika in the third.
In a large skillet or frying pan, heat the oil over medium-high heat. You'll want the oil to be hot but not smoking. You can test the temperature by dropping a small breadcrumb into the oil; if it sizzles upon contact, it's ready.
Start by dipping each mushroom slice into the flour, ensuring it's fully coated. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it generously with the breadcrumb mixture.
Once the oil is hot, place the coated mushroom slices into the skillet. Fry each side for about 3-4 minutes or until they're golden brown and crispy. Make sure not to overcrowd the skillet; you might need to fry in batches.
Once fried to perfection, remove the mushrooms from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve immediately.
Lion's Mane Mushrooms, scientifically known as Hericium erinaceus, are a unique variety of edible fungi. They stand out with their shaggy, white appearance, often resembling a lion's mane, which is how they got their name. Apart from their culinary use, these mushrooms have been traditionally used in Asian cultures for their potential medicinal properties.
Lion’s Mane Mushrooms have a delicate flavor often described as similar to seafood, like crab or lobster, with a slight earthiness. Their texture is tender and slightly chewy, which makes them a popular choice for vegetarian and vegan dishes as a meat substitute.
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