Lion's Mane soaks up a glaze like nothing else in the veg drawer. Miso, honey and soy turn golden chunks into sticky, savoury-sweet bites you'll eat straight from the pan.
Ingredients
- 300g fresh Lion's Mane, torn into large chunks
- 1 tbsp vegetable oil
- 1 tbsp white miso paste
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp rice vinegar (or a squeeze of lemon)
- 1 spring onion, finely sliced
- 1 tsp sesame seeds, toasted
Method
- Mix the miso, honey, soy and vinegar in a small bowl with a tablespoon of water to make the glaze.
- Heat a large frying pan over a medium-high heat with no oil. Add the Lion's Mane chunks and cook for 4–5 minutes, turning, until golden on all sides.
- Add the oil and cook for another 2 minutes until the edges crisp.
- Pour in the glaze and toss constantly for 1–2 minutes — it will bubble and thicken quickly. Take it off the heat as soon as every piece is coated and shiny.
- Scatter with spring onion and sesame seeds. Serve with steamed rice and greens.