Crispy Lion’s Mane Mushrooms with Chimichurri Sauce
Ingredients
- 3 medium lion’s mane mushrooms
- 2 teaspoons all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 clove garlic minced
- 1 tablespoon fresh parsley finely chopped
- Salt
- Pepper
Chimichurri sauce:
- 1/4 cup olive oil
- 2 tablespoons white balsamic vinegar
- 1 clove garlic minced
- 1/2 cup fresh parsley finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt
Instructions
- Slice mushrooms into 1/2-inch pieces. Add to a large bowl and toss with flour, salt, and pepper. Set aside.
- Add olive oil to a large pan over high heat. Once the oil is hot, place the mushrooms on the pan (avoid overcrowding the pan - you may need to sauté the mushrooms in two batches). Cook the mushrooms for a few minutes until golden brown, then flip and cook for a few minutes on the other side.
- Turn the heat down to medium. Add the butter, garlic, and parsley and let melt. Spoon butter mixture over the mushrooms and remove from the heat.
- Prepare the chimichurri sauce: add all ingredients in a small bowl and mix until combined.
- Spoon the chimichurri sauce over the sautéed mushrooms. Reserve any extra on the side for dipping