Bang, Bang, Lion’s Mane

Clifford Pleau

Lion’s mane mushrooms have found the spotlight today thanks in large part to their superfood powers tied to brain health. At The Chapman, a modern American restaurant, they take center stage as a top-selling starter courtesy of a clever adaptation of a craveable flavor profile. “The lion’s mane done in a ‘bang-bang’ style is a unique and memorable eating experience,” says Clifford Pleau, chief culinary innovation officer of Artistry Restaurants, which operates The Chapman. “The mushroom itself is tender and delicate yet filled with umami. The tempura helps cradle the ‘meat,’ and the panko gives it a crisp crunch that’s incredible.”

Pleau builds the dish by pulling fresh lion’s mane mushrooms into nuggets, lightly coating them in tempura batter, dusting them with panko and frying until they are golden and crispy. “The pieces are then tossed in a richly flavored aïoli powered with ssamjang and chile crisp,” Pleau says. “The sauce is spicy but not too spicy. Ssamjang adds a depth of flavor that’s difficult for the guest to identify; they just know it’s something they’ve not tasted before. Combining crispy lion’s mane with the ssamjang and chile crisp is a win,” he says. For service, the sauced nuggets are placed over arugula and garnished with toasted sesame seeds and fresh-snipped chives.

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