Fried Lion's Mane "Shrimp" and Grits
Ingredients:
- - 300g Lion's Mane mushrooms, hand shredded or cut into shrimp-sized pieces
- - 1 cup unsweetened plant-based milk (oat milk)
- 1 teaspoon apple cider vinegar
- 1 cup all-purpose flour (or a gluten-free alternative)
- 1 cup cornmeal
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon kelp granules (or your favorite dried sea vegetation, nori sheets work well also)
- 2 teaspoon of lemon pepper
- Salt and pepper to taste
- grape seed oil for frying
For the Polenta Grits:
- 1 cup polenta (coarse cornmeal)
- 4 cups vegetable broth or water
- 1 tablespoon vegan butter
- Salt and pepper to taste
Additional Toppings (optional):
- Chopped green onions or chives
- Vegan cheese (shredded)
- Hot sauce
Instructions:
- Prepare the Vegan "Shrimp":
- In a bowl, mix the plant-based milk and apple cider vinegar. Let it sit for a few minutes to create a vegan buttermilk.
- In another bowl, combine flour, cornmeal, paprika, garlic powder, kelp granules, lemon pepper, salt, and pepper.
- Dip each Lion's Mane piece into the vegan buttermilk, then dredge in the flour mixture.
- Heat oil in a deep skillet or fryer. Fry the coated Lion's Mane pieces until golden brown. Drain on paper towels.
- Cook the Polenta Grits:
- In a medium saucepan, bring the vegetable broth or water to a boil.
- Gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently, until polenta is thick and creamy.
- Stir in vegan butter, and season with salt and pepper.
- Assemble the Dish:
- Spoon the creamy polenta grits onto plates.
- Top with the fried Lion's Mane "shrimp."
- Garnish with chopped green onions, vegan cheese, and a drizzle of hot sauce if desired.
This recipe offers a delightful vegan twist on the classic shrimp and grits, with Lion's Mane mushrooms providing a remarkable seafood-like texture. Enjoy your meal!
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