Lemon Garlic Lion's Mane Mushroom Bites

We are fortunate to have a mushroom guy who texts me regularly when he has mushrooms ready to be harvested. There is nothing like truly fresh mushrooms. His shiitakes and blue oyster mushrooms are spectacular but the Lion's Mane are extraordinary. 

Lion's Mane are not only tasty but also have been known to have immune boosting qualities. They are said to protect the mind from dementia and the body from inflammation. 

Fried may not be the healthiest way to prepare these beauties but the end result was worth it. The outside had a nice crisp crunch and the interior had an almost creamy quality. The slight crab like flavor pairs nicely with the lemony garlic sauce. 

Honesty the sauce turned out so well I am looking for more recipes to use it in. 

Recipe notes: You will need three lemons total for this recipe. You most likely will have extra batter and bread crumbs after dipping all your mushroom pieces but it's better than running out. Which I did...so I doubled the recipe. Use bread you have on hand rather than buying bread crumbs for recipes. It's more cost effective and tastier. 

Lion's Mane Lemon Garlic Bites

For Batter:

1/2 C Flour

1 C Milk

1 tbs Cornstarch

1 tsp Lemon Zest 

1/2 tsp Pepper

1/4 tsp salt

For Bread Crumbs:

2 C Bread Crumbs

2 tbs Lemon zest

2 tsp pepper

8 oz Lion's Mane Mushroom, broken into bite size pieces

Oil for frying

For Sauce:

4 tbs Agave Nectar

1/2 C Lemon juice

1 clove Garlic, chopped

1 tsp each Cornstarch and Water

Preheat a few inches of oil in a medium to large pot to 350. (if you use a medium pot you will spend more time frying in batches). 

Whisk together batter ingredients in a medium bowl.

Combine bread crumb ingredients in a medium bowl. I use whatever bread I have and zap all the ingredients together in a small food processor.

Place agave nectar, lemon juice, and garlic in a small sauce pan. Cook over low heat while frying your mushroom bites. Add cornstarch and water to thicken right before serving. 

When all ingredients are prepared set up your frying station. Place bowl of mushroom pieces, then wet batter, then bread crumbs next to hot oil. On the other side of the oil place a cookie sheet with a cooking rack or paper towels for fried bites. 

Working in batches dip mushrooms in batter, then bread crumbs, then drop into hot oil, being careful not to crowd the pan. Cook until browned. Remove from oil and place on prepared tray. 

When all pieces are cooked serve with a drizzle of sauce.