Lion’s Mane Nuggets

Oyster Mushroom Aïoli

Chef Charles Wong of Umamicue | Chicago
Yield: 40 servings

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Adapted by StarChefs | June 2024

INGREDIENTS

Oyster Mushroom Duxelle:
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 mushrooms, sliced into bite-size pieces

METHOD

For the Oyster Mushroom Duxelle:
Prepare and heat smoker to 250°F. Smoke mushrooms 1 hour. Let cool. Once cooled, transfer smoked mushrooms to a food processor with garlic. Process until 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, white vinegar, and 1 kilogram Oyster Mushroom Duxelle. 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. Serve with Oyster Mushroom Aïoli. 

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