Lions Mane BLT Fried Shallots, Black Garlic and Morita Chile Aioli Recipe

Lions Mane Mushrooms is a whole food source of all 9 essential amino acids, rich in vitamins, and delicious. They contain compounds that can help boost the immune system against infections, regulate the digestive system, and promote the repair and growth of cells across the body.

Mushrooms Provided by Chicago’s own controlled environment agriculture company Four Star Mushrooms. Recipe makes 2 servings.

Lions Mane BLT. Fried shallots, Black garlic and Morita Chile Aioli Recipe

Lions Mane Mushroom
Arugula: 1 cup
Beef tomato: 1
Shallot: 1
Lime: 1
Garlic Clove: 1
Eggs: 4
Bacon: 4 slices
Bread: 4 slices
Olive oil: ½ – ¾ cup
Salt
Black Pepper
Buttermilk: 1 quart
Hot Sauce of Choice
Chipotle in adobo: optional
Morita chiles: optional
All Purpose Flour
Paprika
Garlic Powder
Creole seasoning (optional)
Vegetable Oil

Lions Mane Mushroom:

Wash Mushroom and pat dry (mushroom is delicate). Cut mushroom into portions equal to the size of bread used for sandwich and about ½ inch thick. While preparing dredge, pre heat frying oil to 325 F. Create dredge: add buttermilk to a container: season to taste with paprika, garlic powder, hot sauce of choice, black pepper, salt, and mix. Place aside. To another container add flour. Season flour with paprika, garlic powder, black pepper, salt, and creole seasoning of choice. Remember all purpose seasoning also have salt. Mix in seasoning and place aside.

Coat mushroom in seasoned buttermilk and remove excess liquid. Then add to seasoned flour. Cover with flour and add to frying oil. Cook until golden brown. Remove and add to a paper towel covered plate. Season with salt

Preheat oven to 400 F.

Add Bacon to a foil layered sheet pan. Bake for 15 minutes or until desired crispness.

Fried Shallots:

Slice shallots into thin strips. Fry in oil at 325 F until they start to brown or oil is no longer bubbling. Place on paper towel lined place and season with salt.

Bread (Whole Grain)

Toast bread: Oven or in toaster until deserved crisp do not burn.

Arugula: Wash and place aside

Tomato: Wash and slice into rounds

Black Garlic and Morita Chile Aioli: Chef’s special

Basic Aioli: 4 egg yolks, ½ juice of lemon or lime, 1 garlic clove, salt/pepper to taste, add olive oil slowly while blending the mixture until emulsified. Can use chipotle in adobo to replace the morita chiles.

Arrange Sandwich:

Apply Aioli to one side of each piece of toast, followed by bacon, fried lions mane mushroom, tomato slice, arugula, and fried shallots.

Dish Designed by:
Sebastian White, Founder and Executive Director, The Evolved Network.

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