Lion's Mane Mushroom Katsu Recipe
Pecan Salsa Macha, Shaved Brussel Sprout Salad
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Ingredients
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Lion's Mane Mushroom Katsu
Pecan Salsa Macha
Shaved Brussel Sprout Salad
Method
Lion's Mane Mushroom Katsu
- 1
Prepare the Mushrooms
Clean and slice the Lion's Mane mushrooms into thick cutlets. Pat dry with paper towels.
- 2
Breading Station
Set up a breading station with three bowls: one with flour mixed with salt and pepper, one with beaten egg, and one with panko breadcrumbs.
- 3
Coat the Mushrooms
Dredge each mushroom slice in flour, dip it into the egg, and then coat it with panko breadcrumbs.
- 4
- 5
Drain and Serve
Remove from the pan and drain on paper towels. Serve immediately.
Pecan Salsa Macha
- 6
Toast the Ingredients
In a dry skillet, toast the pecans, dried chiles, and garlic cloves over low heat until fragrant, about 3-5 minutes.
- 7
Blend the Salsa
Transfer the toasted ingredients to a blender, add olive oil, salt, and lime juice. Blend until smooth. Adjust seasoning as necessary.
Shaved Brussel Sprout Salad
- 8
Prepare the Brussel Sprouts
Trim the ends of the brussel sprouts and shave them thinly using a knife or mandoline.
- 9
Dress the Salad
In a bowl, toss the shaved brussel sprouts with olive oil, lemon juice, salt, and pepper. Add parmesan cheese if using.
- 10
Serve
Serve the salad alongside the Lion's Mane Mushroom Katsu.
