Lions Mane Schnitzel
Ingredients
2 Lion's Mane Mushrooms (each the size of a baseball)
2 cups panko bread crumbs
¼ cup dried parsley
2 eggs
3 tablespoons milk
1 ½ cups flour
2 tsp granulated onion
2 tsp smoked paprika
1 tbsp sage spice
Salt and pepper, to taste
2 tbsp maple syrup
Neutral oil for cooking
Preparation
Preheat your oven 375°F). Heat a cast iron pan over medium-high heat. Once hot, drizzle oil to coat the bottom of the pan. Place the Lion's Mane mushrooms in the pan. Let them cook for a minute before placing another pan on top to weigh them down and press to create pressure and expel moisture. Flip occasionally, and flatten them to ½-inch thickness. Splash water into the pan occasionally to create steam, aiding the cooking process. Once cooked, remove mushrooms from pan and set aside to cool.
Combine flour, granulated onion, smoked paprika, sage & onion seasoning, salt, and pepper in one plate. Combine panko and parsley in another. Combine eggs, milk, mayo, and maple syrup in another.
To prepare the schnitzel, dredge each pressed mushroom cutlet in flour mixture, then egg mixture, and finally in seasoned panko. Heat 1 inch cooking oil over medium heat and pan fry cutlets for 3 to 4 minutes each side, until cooked through and crispy.
