Peking Lion’s Mane Mushrooms
This Peking Lion’s Mane Mushroom recipe offers a delicious vegan twist on the classic Peking duck, featuring lion’s mane mushrooms as the star ingredient. Not only does this plant-based alternative replicate the savoury, satisfying flavours of the original dish, but it also provides remarkable health benefits. Lion’s mane mushrooms are celebrated for their potential to boost cognitive function and support nerve health, making them an ideal ingredient for both body and mind. The mushrooms are marinated in tamari, cooking sake, and rice vinegar, infusing them with deep umami flavours, while garlic and ginger add anti-inflammatory and immune-boosting properties.
Served in crisp lettuce cups with fresh cucumber, spring onions, and a hint of red chili, this dish is not only gluten-free but also packed with nutrients that support digestive health and hydration. Topped with a drizzle of hoisin sauce, these lettuce cups are a wholesome, flavourful option for those seeking a vegan alternative to a beloved classic.
INGREDIENTS
Peking Mushrooms
450g Lion’s Mane mushrooms, segmented into florets
¼ cup tamari
¼ cup cooking sake
3 tbsp rice vinegar
2 inches of ginger, grated
4 cloves of garlic, crushed
3 tbsp cornflour
2 tbsp olive oil
To serve
Gluten Free Hoisin Sauce (shop bought or homemade)
3 Baby gem lettuce, leaves gently removed to make cups
1 cucumber, cut into thin strips
1 bunch of spring onions, cut into thin strips
1 red chilli, sliced
STEP BY STEP
1. Preheat the oven to 175c and line 2 baking sheets with parchment
2. Whisk together the tamari, sake, vinegar, ginger and garlic and pour over the lions mane mushrooms, using your hands (or two spoons) massage the mixture into them well
3. Then sprinkle over the cornflour and mix again then drizzle with olive oil and mix again
4. Spread the mushrooms out over the lined baking sheets and place in the oven.
5. Cook for 25minutes
6. Prepare the vegetables and when the mushrooms are brown and crispy remove and assemble.
