Fried Lion's Mane "Shrimp" and Grits


  1. - 300g Lion's Mane mushrooms, hand shredded or cut into shrimp-sized pieces
  2. - 1 cup unsweetened plant-based milk (oat milk)
  3. 1 teaspoon apple cider vinegar
  4. 1 cup all-purpose flour (or a gluten-free alternative)
  5. 1 cup cornmeal
  6. 1 tablespoon paprika
  7. 1 tablespoon garlic powder
  8. 1 tablespoon kelp granules (or your favorite dried sea vegetation, nori sheets work well also) 
  9. 2 teaspoon of lemon pepper 
  10.  Salt and pepper to taste
  11. grape seed oil for frying

 For the Polenta Grits:

  1. 1 cup polenta (coarse cornmeal)
  2. 4 cups vegetable broth or water
  3. 1 tablespoon vegan butter
  4. Salt and pepper to taste

Additional Toppings (optional):

  1. Chopped green onions or chives
  2. Vegan cheese (shredded)
  3. Hot sauce


  1. 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.
  1. 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.
  1. 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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