Ingredients:
- 3/4 cup whole milk
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon smoky paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Oil for shallow frying
- 1 pound lion’s mane mushrooms, rounded ends trimmed and cut into 1/2- to 3/4-inch slices
- For the cream sauce:
- 2 tablespoons butter
- 1/2 pound cremini mushrooms, rough chopped
- 2 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1 1/2 cups milk
- Pinch of cayenne pepper
- 2 tablespoons fresh parsley, rough chopped
- Salt and pepper to taste
Instructions:
- Preheat the oven to 200°.
- In a shallow dish, whisk together the milk and egg. Season with salt and pepper to taste.
- In a separate shallow dish, whisk together the flour, paprika and garlic powder. Season with salt and pepper to taste.
- Fill a large sauté pan about 1/3 of the way with oil and heat over medium heat.
- While the oil is heating, dredge the mushrooms. Dip the mushroom slices in the egg mixture and then evenly coat with the flour mixture. Transfer to a sheet tray.
- When the oil is medium hot, pan fry the mushrooms, in batches if necessary, until they are golden brown and crisp on the first side, 3 to 4 minutes. Flip and repeat.
- Transfer the crispy mushrooms to a rack set over a sheet tray and keep warm in the oven while preparing the sauce.
- To prepare the sauce, drain all of the oil from the pan, set back over medium heat and add the butter. Sauté the cremini mushrooms, stirring occasionally, until lightly caramelized, about 5 minutes.
- Sprinkle in the flour and cook for an additional minute.
- Whisk in the heavy cream and milk and bring to a simmer. Continue to simmer, whisking frequently, until the sauce has thickened, 5 to 7 minutes
- Whisk in the cayenne pepper and parsley, and season with salt and pepper to taste.
- Transfer the mushrooms to a platter and serve with the sauce on top or on the side