Spicy Cumin Lion’s Mane Mushrooms

This vegetarian version of one of Beijing’s most popular street foods created by Woon Heng bursts with flavor and comes together quickly on the stove top.  Serve as an appetizer, or alongside rice and your favorite sautéed vegetables drizzled with chili oil or chili crisp. For more Asian plant-based recipes check out Woon-Heng’s website here.

Ingredients

16 oz fresh lion’s mane mushrooms

sugar

water

cooking oil

Batter

2 tablespoons flour

3 tablespoons water

Spice Mix

½ tablespoons cumin seeds

1 tablespoon cumin powder plus extra for topping

1 tablespoon chili powder plus extra for topping

1 tablespoon sesame seeds

½ teaspoon salt plus extra for topping

½ teaspoon mushroom seasoning

Instructions

Gently clean mushrooms with a brush, then cut off any tough parts from the stems, if any. Next, use your fingers to tear mushrooms into just larger than bite-sized pieces.

In a small bowl mix together all ingredients for the spice mix.  Set aside

Fill a large pot or pan with water (about 6-8 cups depending on the pan size) and bring it to a boil. Then, add ½ teaspoon of sugar into the hot water.  Add the torn mushrooms and cook for about 3 minutes until slightly tender. Cooking time may be shorter for smaller mushrooms pieces. 

Whisk together flour and water into a thin paste, set aside.

Drain out the water, and once cooled, using your palms, gently squeeze mushrooms to remove all the liquid and transfer to a bowl.  Rub mushrooms with the reserved spice mix cumin seeds, until all mushrooms are coated. [Increase the salt if you plan to serve this as-is]

Add the batter and sesame seeds, then use your fingers to coat the mushrooms until well combined.

Thread a few pieces of mushrooms (about 4) onto the skewer. Repeat until all mushrooms are done. (about 9 skewers)

Set a large shallow pan (big enough to fit the skewer- I had to trim mine down slightly) over medium-low heat. Cover the bottom with a thin layer of oil about 1/8 inch deep.  Carefully lower the skewer onto the hot oil.

Cook until all sides turn golden brown and a thin crust forms, turning occasionally. Please make sure to maintain a light sizzle over medium-low heat and fully cook through the mushrooms.

Serve with extra spice mix (see below) or drizzled with chili oil.  

To prepare another spice mix for topping, combine 1 tablespoon of cumin powder and chili powder with ¼ teaspoon of salt.

Notes

Chili powder: Sichuan chili powder best for most authentic flavor but standard chili powder works fine, too.