Lion's mane · Dinner
Recipe · Lion's mane
Cumin skewered lion's mane
Bite-size lion's mane, coated in cumin, chili and sesame, threaded onto skewers and pan-fried until a thin crust forms. Served over jasmine rice.
Directions
Clean the lion's mane and cut or snip it into 1-inch, bite-size pieces.
Bring the water to a boil with the sugar. Blanch the mushrooms until tender, 2 to 3 minutes, then drain them and gently squeeze out the extra water.
Stir the flour and water together into a smooth paste.
Mix the cumin seeds, ground cumin, chili powder, salt and seasoning. Set 2 tablespoons aside for topping.
Toss the mushrooms with the rest of the spice mix in a lidded container or zip-top bag.
Add the flour paste and sesame seeds and toss again until every piece is evenly coated.
Thread the pieces onto skewers, leaving a small gap between each one.
Heat a shallow layer of oil in a skillet over medium heat until it shimmers.
Fry a few skewers at a time so the pan doesn't crowd and steam them. Turn them until a thin crust forms on all sides and the mushrooms are cooked through.
Rest the skewers on a cooling rack set over a baking sheet. Sprinkle with the reserved spice mix and serve over jasmine rice.
Submitted by Catherine Campbell. Adapted from Woonheng's spicy cumin lion's mane.
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