#veganoption

Ingredients:

7-12 oz fresh Lion’s Mane

1 cup vegetable broth

1 tsp avocado oil

Wet Batter:

1 cup flour

1 cup + 3 tbsp sparkling water

3 tbsp potato starch

2 tsp garlic powder

2 tsp onion powder

2 tsp smoked paprika

1 tsp chili oil (optional)

Salt and pepper to taste

Dry Batter:

1 cup panko

1/4 cup potato starch

1/4 cup flour

1 tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika

Salt to taste

Other Ingredients:

Beet bread or bread of choice

Herb creamy sauce or sauce of choice

Red pepper sauce or sauce of choice

Pickles

Red onions

Tomatoes

Micro greens

Bread Preparation:

Step 1:

Split Lion’s Mane mushrooms into medium-sized balls.

Add to a dry cast iron pan and press with another pan, flipping until no water is released.

Marinate the pressed Lion’s Mane in vegetable broth and 1 tsp avocado oil for 21hours.

Step 2:

Add marinated Lion’s Mane to a pan and bake at 200 degrees for 15 minutes or until completely dry. Avoid overcooking.

Step 3:

Prepare the batter and dip the Lion’s Mane in both wet and dry batters.

Fry or air fry the coated Lion’s Mane, ensuring to spray avocado oil on the Lion’s Mane if air frying.

Step 4: