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Jerk Fried Lion’s Mane Mushrooms


These Jerk Fried Mushrooms were delicious! They were tender and packed a ton of sweet heat flavor. Literally lip smacking good. The texture of the Lion’s Mane is very spot on when it comes to recreating that traditional chicken nugget/tender. The Jerk Sauce was beyond easy to make; the blender does most of the work for you.


I had a little difficulty finding Scotch Bonnet Peppers, which are traditionally used in Jerk Sauce. I opted for Habanero Peppers which are similar in flavor; however, they can be a bit bitter in comparison. We balance that bitterness out with some brown sugar. The brown sugar is the base for the sweetness in the sweet heat kick these babies have. Honestly, I’d put this sauce on just about anything.


They came out too bomb! So let’s get into it.

 

What You Need


Jerk Sauce

2 Habanero Peppers

1 Yellow Onion

6 Cloves Garlic

6 Green Onion Stalks

1/4 Cup White Vinegar

1/4 Cup Soy Sauce

TSP Sea Salt

TBSP Black Pepper

Thumb Size Ginger, peeled and grated

2 TBSP All Spice

2 TBSP Brown Sugar

TSP Nutmeg

2 TBSP Neutral Oil

6-8 Sprigs Fresh Thyme

Juice of 1/2 Lime


Mushrooms

Large Bunch Lion’s Mane Mushrooms

1/2 Cup Just Egg

1/2 Cup AP Flour

Sea Salt to taste

Pepper to taste

Crushed Red Pepper to taste

Garlic Powder to taste

Onion Powder to taste

Oil for Frying


 



Let’s Do This


Set oven to broil. Roughly chop your onion and green onion. Peel garlic. Cut stems from the peppers. Place all of these on a baking sheet and broil until the peppers begin to brown lightly, Add these veggies and the remaining Jerk Sauce ingredients to a high speed blender or food processor. Blend until smooth. Set aside.


Add oil into a skillet, I prefer to use a cast iron but it isn’t necessary. Heat on medium high. While the oil is heating break up your Lion’s Mane into nugget size pieces. Gently wash them and squeeze out any excess moisture. This is important as they retain a lot of water.


Place your flour and just egg into two bowls. Season to your liking. My rule of thumb on seasoning for breading is to keep adding the seasoning until you can see it throughout the flour. If you can see it it’s seasoned!


Dip each mushroom into the egg wash and then the flour, shaking off any excess flour. Fry each piece until golden brown. Toss in the Jerk Sauce.


Enjoy!




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