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Description
This Monterey® Lion’s Mane Mushrooms recipe is a fresh take on a takeout favorite. Here’s everything you’ll need to bring this crave-worthy bowl to life.
Ingredients
- ¾ cup orange juice
- ⅓ cup orange marmalade
- 1 Tbsp. soy sauce
- 2 cups vegetable oil, for frying
- 2 cups all-purpose flour, divided
- ½ cup whole milk
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- (3) 3.5 oz. Lion’s Mane Monterey® mushrooms, cut into bite-sized pieces
- 2 cups cooked white rice, kept warm for serving
- 1 cup steamed broccoli florets, kept warm for serving
Instructions
- Combine orange juice, marmalade and soy sauce in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to medium-low and simmer until thickened, about 5 to 7 minutes. Transfer glaze to a large heat-proof bowl and set aside.
- Heat vegetable oil to 350°F in a large skillet over medium-high heat. Meanwhile, combine 1 cup of flour, milk, salt and pepper in a shallow bowl. Whisk until smooth. Place remaining flour into a separate shallow bowl. Dredge mushroom pieces one at a time, first into a batter mixture, then coating with flour.
- Carefully place battered mushroom pieces into hot oil and fry until golden-brown and crispy, about 3 to 4 minutes per side. Remove and place onto a paper-towel-lined plate to drain.
- Transfer mushrooms to a bowl with reserved orange glaze, and toss to coat.
- To serve, divide rice evenly among 2 bowls and top with orange-glazed mushrooms and steamed broccoli.
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