Country Fried Lion's Mane Steaks

Ingredients:

• 1 lbs lion's mane

• 1/4 oz dried mushrooms

• 1 cup water

• 2 shallots

• 1-2 cloves garlic (minced)

• 2 Tbsp butter

• 3 Tbsp all-purpose flour

Ingredients Deep-Fry:

Dry Mix:

• 1 cup all-purpose flour

• 2 tsp paprika

• 2 tsp garlic powder

• 1tsp black pepper

Ingredients Pan-Fry:

• 2 eggs

• 1/2 cup all purpose flour

• 1/2 cup bread crumbs

• 2 tsp paprika

• 2 tsp garlic powder

• 1 tsp black pepper

Deep-Fry Directions:

1. Add dried mushrooms to a bowl and fill with warm water enough to cover the mushrooms.

2. Cut lion's mane into 3 equal sized chunks (5.3oz), cut off the pointy end or any parts that are soggy wet. Press the lion's mane out, squeezing every bit of water out that you can. It helps to have a weight or even better a tofu press.

3. Prepare wet and dry mixes in separate wide mouth bowls. Heat oil in pan or pot with high walls to prevent splashing. I use a 50/50 ratio of butter and oil. This is a triple batter recipe: dry->wet->dry then into the frying pan.

4. Use metal tongs to flip after 4-5 minutes then cook for another 4-5 minutes. Remove onto a plate with towels to absorb the excess oils.

Wet Mix:

• 1/2 cup all-purpose flour

• 1 egg yolk

• 1/2 cup water

• 1/2 tsp salt

• 1/4tsp black pepper

Pan-Fry Directions:

1. Add dried mushrooms to a bowl and fill with warm water enough to cover the mushrooms.

2. Cut lion's mane into 3 equal sized chunks (5.3oz), cut off the pointy end or any parts that are soggy wet. Press the lion's mane out, squeezing every bit of water out that you can. It helps to have a weight or even better a tofu press.

3. Prepare two bowls for the breading, one with the eggs (beaten) and the other with the dry ingredients. Heat a medium frying pan with a 50/50 ratio of butter and olive oil. Also heat a cast iron on a second burner. This is a triple batter recipe: dry->wet->dry then into the frying pan. Immediately use cast iron as a weight to press out the steaks as they fry.

4. Use metal tongs or spatula to flip when you see the browning around the edges creeping to the upper side of the steaks. Reapply the cast iron skillet weight and cook until golden brown. Remove onto a plate with towels to absorb the excess oils.

Gravy Directions:

5. Dice shallots. Strain out the mushrooms from their soaking water and reserve the extra liquid in a bowl for flavoring the gravy.

6. Saute the shallots and mushrooms on med-high heat in butter or oil. Once browned add minced garlic and salt thoroughly. Then add the butter and flour, stirring until a thick paste has emerged. Pour the reserved mushroom liquid into the pan and combine with the rue mixture until a thick sauce is bubbling. season with thyme and sage. S&P to taste.

7. Plate the lion's mane steaks with biscuits and pour the gravy all over those babies.