Lion’s Mane Nuggets
Oyster Mushroom Aïoli
Chef Charles Wong of Umamicue | Chicago
Yield: 40 servings
Adapted by StarChefs | June 2024
INGREDIENTS
Oyster Mushroom Duxelles:
1 kilogram oyster mushroom
250 grams minced garlic
20 grams kosher salt
Oyster Mushroom Aïoli:
1 kilogram vegan mayonnaise
100 grams white vinegar
Kosher salt
To Assemble and Serve:
Oil for frying
7½ cups panko breadcrumbs
1 kilogram all-purpose flour
100 grams Lawry’s Seasoned Salt
50 grams ground black pepper
25 grams MSG
7 pounds lion’s mane mushroom, sliced into bite-size pieces
METHOD
For the Oyster Mushroom Duxelles:
Prepare and heat smoker to 250°F. Smoke mushrooms 1 hour. Let cool. Transfer smoked mushrooms to a food processor with garlic. Process until a paste-like consistency is achieved. Transfer mixture to a skillet over low heat. Season with salt. Cook until mixture is reduced by half. Let cool.
For the Oyster Mushroom Aïoli:
In a mixing bowl, combine mayonnaise, vinegar, and 1 kilogram Oyster Mushroom Duxelles. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a fryer, heat oil to 350°F. Place breadcrumbs in a shallow baking dish and set aside. In a mixing bowl, combine flour, salt, pepper, MSG, and 3 liters cold water. Dip mushrooms into batter to coat, then cover in breadcrumbs. Add to hot oil and fry 2 minutes. Transfer to a wire rack to drain. Transfer fried mushrooms to a serving plate and serve with Oyster Mushroom Aïoli.
