A vegetarian version of classic Christmas pork (Danish at least) in which Lion's Mane mushrooms are breaded and fried crispy. Perfect for the Christmas lunch with rye bread and red cabbage.
Procedure:
Prepare the breading: In one bowl, mix the flour with salt, pepper, and smoked paprika. Pour the plant milk into a second bowl and place the breadcrumbs in a third.
Bread the mushrooms: Coat each slice of Lion's Mane mushroom in the flour mixture, then dip it in the plant milk, and finally coat it with breadcrumbs.
Fry the mushrooms: Heat butter or oil in a frying pan over medium heat. Fry the breaded mushrooms for 3-4 minutes on each side until crispy and golden.
Serving: Serve as a Christmas pork alternative on rye bread with red cabbage and pickled beets.
