- 1 Lion's Mane mushroom per person, root removed
- 2 tbsp unsalted butter
- 1-2tbsp Chimac Korean Hot sauce
- 1 tsp Nori flakes (crumbled seaweed sheets if unavailable)
- 1 tbsp sesame seeds (toasted if you can)
- 2 spring onions, finely sliced
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Prepare the Mushroom:
- Remove the root of the Lion’s Mane mushroom, leaving the rest intact.
- Gently pat the mushroom dry with a paper towel to remove excess moisture.
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Sear the Mushroom:
- Heat  a large frying pan over medium-high heat and add the butter, allowing it to melt and start bubbling.
- Place t he mushroom in the pan. Use a plate or a smaller pan to press the mushroom down firmly, flattening it to create a "steak" shape.
- Cook for 3–4 minutes on one side until golden brown. Flip the mushroom, press it down again, and cook for another 3–4 minutes until the other side is golden and crisp.
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Air-fry the Mushroom:
- Transfer the seared mushroom to an air fryer. Air fry at 180°C for 2 minutes to finish cooking and develop a slightly crispier texture.
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Slice & Sauce:
- Remove the mushroom from the air fryer and let it rest for a minute.
- Slice the mushroom and transfer to a plate.
- Pour over Chimac Korean hot sauceÂ
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Garnish & Serve:
- Sprinkle the sauced mushroom with nori flakes, sesame seeds and sliced spring onions.
- Serve i mmediately as a bold and flavourful appetizer or side dish.
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