Lion’s Mane Mushroom Recipe

Prepare mushrooms

Tear the lion's mane into 8–10 bite-size 'clusters' keeping some texture. Pat dry with paper towels to remove excess moisture — this helps the batter adhere and prevents oil splatter.

Make batter

In a bowl, whisk together 1 cup all-purpose flour, 1 tbs cornstarch, 2 tbs rice flour, 1 tsp baking powder and 1 tsp salt. In a separate chilled bowl, lightly beat 1 large egg, then add 1 cup ice water and 1/2 cup cold club soda. Pour the wet into the dry and stir once or twice with chopsticks or a fork; leave lumps — do not overmix. Keep the batter very cold (set bowl in a larger bowl with ice if possible).

Heat oil

Heat 4 cups vegetable oil in a heavy pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise slowly but not burn immediately.

Coat and fry

Dust each mushroom piece lightly with a tablespoon of flour (from reserve) to help batter stick. Dip pieces into the cold tempura batter, letting excess drip off. Fry in batches, 2–4 pieces at a time, for 2–3 minutes until batter is pale golden and crisp. Turn once for even color. Adjust heat to maintain 350°F. Remove with a slotted spoon and drain on a wire rack or paper towels. Lightly brush with 1 tsp neutral oil and sprinkle a small pinch of flaky sea salt while hot.

Keep warm

Keep finished pieces on a warm oven tray (200°F / 95°C) in a single layer while you fry remaining mushrooms so they stay crisp.

Warm 1/2 cup neutral oil in a small saucepan over low heat until shimmering but not smoking. Remove from heat and let cool for 30 seconds. Stir in 2 tbs dried chili flakes, 1 tsp minced garlic, 1 tsp minced ginger, 1/2 tsp sugar, 1/4 tsp salt, 1 tsp toasted sesame oil and 1 tbs soy sauce. Let sit 5–10 minutes to infuse. Stir in 1 tsp toasted sesame seeds. Taste and adjust salt or soy for umami. This yields a slightly saucy chili crisp you can spoon over the mushrooms or serve alongside.

Whisk together 1/2 cup mayonnaise, 1 tbs ponzu sauce, 1 tsp wasabi paste, 1 tsp lime juice and 1/2 tsp mirin (if using). Season with 1/8 tsp salt. If the aioli is too thick, whisk in up to 1 tsp water to reach a smooth, pipeable consistency. Refrigerate briefly so flavors meld.

Spoon a small pool (1–2 tbs) of wasabi ponzu aioli onto each plate or a shared board. Arrange 3–4 pieces of tempura lion's mane over or beside the aioli. Drizzle or dot 1–2 tsp of house chili crisp over the mushrooms (or serve the chili crisp in a small ramekin for dipping). Scatter 2 tbs sliced scallions, 2 tbs microgreens or cilantro and 1 tsp toasted sesame seeds over the top. Finish with a light dusting of flaky sea salt and serve with lemon or lime wedges.