Crispy Lion's Mane Mushrooms Shiitake XO, Mushroom Tare, Coconut Rice Grits
Crispy Lion's Mane Mushrooms Shiitake XO, Mushroom Tare, Coconut Rice Grits
Ingredients
MUSHROOM TARE
10 ea Shiitake mushrooms destemmed
1 ea red onion cut in quartered
2 ea scallions rough chopped
1 inch sliced thinly ginger
1c mirin
1/2 c rice wine
2 T shoaxing vinegar or black vinegar
1 T black pepper
3 cloves of garlic cloves
2 ea palm sugar
Lions Mane Mushroom
1 large lions mane mushroom
Neutral oil for frying
Shiro shoyu
Lions Mane Mushrooms
Break or cut lions mane mushrooms into organically shape pieces about 1 and ½ inches diameter.
Garnish
½ c shiitake xo, prepared
Thinly sliced green onions
COCONUT RICE GRITS
2 cups Carolina gold rice grits
250 grams shallots minced
6 cups of water
1 cup heavy cream
3 cups of rich coconut milk
4 oz butter
Salt to taste
Preparation
MUSHROOM TARE
Heat medium saucepot on high.
Add red onions cut side down and cook until charred.
Add the remaining ingredients and reduce heat to medium low.
Allow mixture to simmer and reduce by half.
MUSHROOM TARE
Heat medium saucepot on high.
Add red onions cut side down and cook until charred.
Add the remaining ingredients and reduce heat to medium low.
Allow mixture to simmer and reduce by half.
Lions Mane Mushroom
Neutral fry oil.
Preheat to 400 degrees.
Fry lion’s mane pieces until golden brown and crispy.
Remove, mushroom pieces from fry oil, strain, and douse lightly with shiro shoyu.
MUSHROOM TARE
Heat medium saucepot on high.
Add red onions cut side down and cook until charred.
Add the remaining ingredients and reduce heat to medium low.
Allow mixture to simmer and reduce by half.
Lions Mane Mushroom
Neutral fry oil.
Preheat to 400 degrees.
Fry lion’s mane pieces until golden brown and crispy.
Remove, mushroom pieces from fry oil, strain, and douse lightly with shiro shoyu.
COCONUT RICE GRITS
Preheat a heavy pot on medium.
Melt butter then add shallots and saute until translucent.
Add water ad heavy crem and bring to a simmer.
Once liquid comes to a simmer, sprinkle in Carolina Rice grits while whisking.
Whisk constantly for 4-5 minutes.
Cover and allow to simmer and cook until tender.
Add coconut and continue to cook until creamy.
Season liberally with salt.
MUSHROOM TARE
Heat medium saucepot on high.
Add red onions cut side down and cook until charred.
Add the remaining ingredients and reduce heat to medium low.
Allow mixture to simmer and reduce by half.
Lions Mane Mushroom
Neutral fry oil.
Preheat to 400 degrees.
Fry lion’s mane pieces until golden brown and crispy.
Remove, mushroom pieces from fry oil, strain, and douse lightly with shiro shoyu.
COCONUT RICE GRITS
Preheat a heavy pot on medium.
Melt butter then add shallots and saute until translucent.
Add water ad heavy crem and bring to a simmer.
Once liquid comes to a simmer, sprinkle in Carolina Rice grits while whisking.
Whisk constantly for 4-5 minutes.
Cover and allow to simmer and cook until tender.
Add coconut and continue to cook until creamy.
Season liberally with salt.
Spoon grits into a shallow coupe.
Place crispy lions mane mushrooms on top of grits.
Top lion’s mane mushrooms with xo.
Spoon tare around the edge of the bowl.
Top with sliced green onions. Serve.
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