What if your next plate of chicken and waffles never had a single bite of chicken in it... and you didn't even miss it?
Meet Lion's Mane mushroom: the fungi that's quietly rewriting the rules of comfort food. With its satisfying, meaty texture and an uncanny ability to soak up bold flavors, Lion's Mane is the star of this show-stopping dish from Chef Jacob at Ferg's. And the best part? You can grow this gorgeous mushroom yourself right at home our Lion's Mane Grow Kit! From spore to stunning fluffy clusters in your own kitchen, no farm required.
Seasoned with a secret weapon (Ferg's own Idahoan Umami blend) these golden, crispy "cakes" bring all the soul of a Southern classic to the plant-based table. Old Bay, Worcestershire, fresh parsley, a little heat... this recipe doesn't cut corners. The only rule? Patience pays off. Give it a full rest overnight and you'll be rewarded with a texture and depth of flavor that'll have everyone at the table asking for seconds!
-Chef Jacob with Ferg's Fabulous Fungi! As always, Great food! Great mood! Cheers!
- 1 lb Ferg’s home-grown Lions Mane Mushroom
- 1/2 cup minced green onion
- 1/4 cup diced red bell pepper
- 1/2 cup panko bread crumbs
- 1/4 cup mayonnaise or vegan substitute
- 3 tbl freshly minced parsley
- 1 tbl worchestershire
- 2 tbl old bay seasoning
- 1 tbl Ferg’s Idahoan Umami seasoning (garlic, onion, sea salt, jalapenos, mushrooms)
- 1 large egg or egg substitute
Step 1. Tear lions mane into pieces to resemble lump meat and sauté in medium heat until moisture is cooked out. Squeeze remaining moisture out. Let cool.
Step 2. Mix all remaining ingredients in a medium bowl.
Step 3. Add lions mane to your cake mix and stir thoroughly.
Step 4. Let sit for at least 6 hours (I prefer overnight) takes time for the breadcrumbs to absorb.
Step 5. Dredge in flour and fry in a medium pan on medium heat with 1 tbl oil until golden brown on each side (internal temp of 165)
Step 6. Garnish with parsley and lemon wedges. Serve and enjoy!