YIELD Serves 6

TIME 1.5 hours

INGREDIENTS

• 2lbs of Lions Mane

• Flour of your choice

• Frying oil

• 1 ½ cup of plant milk

• 2 tsp of garlic powder

• 2 tsp of onion powder

• 1 tsp of ginger powder
  
  FOR THE SAUCE

• 1/2 cup of grape seed oil

• 1 cup of liquid aminos

• 2.5 cups of agave

• 1 tbsp of gochujang paste

• 2 tsp of fresh or minced garlic

• 2 tsp of sesame oil

• 1 tsp of corn starch

INSTRUCTIONS

• First, you will need to make your dry and wet batter. For the dry batter, add a tsp of garlic powder, onion powder, ginger powder, a dash of salt, and pepper with flour. Use your hands or a spoon to mix the seasoning with the flour. For the wet batter, add in plant milk, the same seasoning, and flour then whisk. Now you have a wet and fried batter. Add your frying oil to a frying pan, and set to medium heat.

• Break off the Lion’s Manes into mini-chunks then dip them into the wet batter, the dry and add them to the frying oil. Let these fry for 5-7 minutes.
  
  FOR THE SAUCE

• Add sauce items to a boiler and let it all simmer for about 15 minutes until it thickens. Toss your fried lions mane into it while its hot. Allow the sauce to cool and store in a mason jar in the fridge for 3-5 days.