This was for a meatless dinner. I was able to get some lion mane mushrooms from the Warrenton Farmers market. Lions mane have an almost meaty texture and depending on seasoning can taste either like crab meat or chicken. I marinated them then, seasoned them, battered them, finally fried them crisp and served them with some remoulade. I hope you like it.

1 pound lions main mushrooms
1 egg
1/2 cup cup milk
1 cup flour
2 teaspoons everything Italian seasoning
1 teaspoon paprika
1 teaspoon garlic powdered
1 teaspoon basil

In a bowl mix egg and milk.

In a second bowl add flour, and all remaining seasonings. Mix well.

Slice lions mane mushrooms 1/3 inch slices.

Add mushrooms to milk mixture for 1 minute.

Dredge mushrooms in flour mixture coating well.

Heat skillet on medium heat. Add oil.

Add coated mushrooms to pan. Cook for 4-5 minutes until golden brown. Turn over. Cook until brown.

Move to a paper towel to drain.

Serve with remoulade sauce.