Ingredients
Mushrooms:
16 oz fresh lion’s mane mushrooms
½ tsp sugar
Water for boiling
Cooking oil
Batter:
2 tbsp flour
3 tbsp water
Spice Mix:
½ tbsp cumin seeds
1 tbsp cumin powder (plus extra for topping)
1 tbsp chili powder (plus extra for topping)
1 tbsp sesame seeds
½ tsp salt
½ tsp mushroom seasoning (optional)
Instructions
- Clean mushrooms with a brush and trim any tough parts. Tear into large pieces.
- Bring 6–8 cups of water to a boil. Add sugar. Boil mushrooms for 3 minutes until slightly tender.
- Drain and cool. Squeeze out excess moisture and transfer to a bowl.
- Mix flour and water to create a thin batter.
- Rub mushrooms with cumin seeds, cumin powder, chili powder, salt, sesame seeds, and mushroom seasoning.
- Add the batter and mix to coat evenly.
- Thread 3–5 pieces onto each skewer.
- Heat a pan with a thin layer of oil over medium-low heat.
- Cook skewers until golden and crisp on all sides.
- Mix chili powder, cumin powder, and salt for topping. Sprinkle before serving or serve with chili oil.
Notes
- You may substitute gluten-free flour if needed.
- Adjust chili powder based on heat preference.
- The mushrooms can be cooked without skewers, but skewers help with even browning.