Lions mane mushroom nuggets

Written By Jessica Coulson

Crispy, juicy, easy & yummy

2 people as a main, or 4 as a side

INGREDIENTS

Nuggets (vegan!!)

  • 400g lions mane mushroom, torn into bite size pieces

  • 3/4 cup AP flour

  • 2 tsp smoked paprika

  • 2 tsp onion powder

  • 2 tsp Garlic powder

  • 2 tsp flakey salt

  • 1 tsp black pepper

  • 1 cup water

  • 2 cups panko breadcrumbs

  • Vegetable oil

  • Your favourite hot sauce, to serve (ours is from Hot Luck Club)

Ranch dipping sauce (Optional, NOT Vegan)

  • 3/4 cup Buttermilk

  • 1/2 cup mayo

  • 1/2 cup Sour Cream

  • 1 tsp flakey salt

  • 1/2 tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • Juice from 1/2 lemon

  • handful flatleaf parsley, finely chopped

  • handful dill, finely chopped

  • handfull chives, finely chopped

If having ranch, whisk all ingredients together. Taste and adjust. Will last in the fridge around a week.

  1. Mix flour, spices, salt and pepper in a large bowl. Slowly add water and whisk until you get a smooth pancake batter consistency. May need more or less water. Add breadcrumbs to a seperate bowl.

  2. Dip the nuggets in the batter then cover in breadcrumbs. Place on a plate until ready to cook.

  3. Heat a large pan on medium-high with about 1/2cm of vegetable oil until hot enough that nuggets bubble when put in.

  4. Cook for 5ish mins each side. When both sides are crispy and browned remove to paper towel lined plate and sprinkle with flakey salt.

  5. Enjoy with ranch, hot sauce or on their own.

Jessica Coulson