Lion’s Mane Tempura
Crispy Clouds of Comfort
Somewhere between a mushroom and a miracle lives Lion’s Mane—tender, juicy, and just begging to be dipped in a light, crackly tempura batter. This recipe turns those snowy clusters into golden, airy bites that crunch, sigh, and melt all at once. It’s playful. It’s a little fancy. And it proves that when you let great ingredients shine, flavour doesn’t need to shout.
Ingredients (Serves 2–4 as a very snackable share plate)
For the Lion’s Mane
1 large cluster fresh Lion’s Mane mushrooms, gently torn into palm-sized pieces
Neutral oil, for frying (canola or sunflower work beautifully)
For the Tempura Batter
¾ cup ice-cold sparkling water (the colder, the better!)
½ cup all-purpose flour
¼ cup cornstarch
Pinch of sea salt
For Finishing
Flaky sea salt
Fresh lemon wedges
Optional Dipping Sauce (Highly Encouraged)
Soy sauce or tamari
A splash of rice vinegar
A drizzle of honey or maple syrup
Let’s Make Some Magic
1. Wake Up the Mushrooms
Give your Lion’s Mane a gentle clean if needed and tear it into loose, fluffy chunks. Keep the texture wild—those frilly edges are what make tempura truly special.
2. Heat Things Up
Pour oil into a deep pan or pot and heat to about 350°F (175°C). If a drop of batter sizzles and floats, you’re ready to fry.
3. Batter, But Don’t Overthink It
In a bowl, lightly mix the flour, cornstarch, and salt. Pour in the ice-cold sparkling water and stir just until combined. Lumpy is good. Smooth is suspicious. Tempura thrives on imperfection.
4. Dip & Fry
Dip each Lion’s Mane piece into the batter, let the excess drip off, then gently lower it into the hot oil. Fry in small batches for 2–3 minutes, until puffed, pale-golden, and irresistibly crisp.
5. Drain & Finish
Remove to a rack or paper towel. Sprinkle immediately with flaky sea salt and a squeeze of fresh lemon.
Serving Notes
Serve hot, straight from the fryer, with your dipping sauce on the side. Listen for the crunch. Notice how the mushroom stays juicy inside, almost like seafood—but entirely its own thing.
This is Fraise cooking at its best: simple, intentional, and deeply satisfying—
elevating flavour, naturally.