Prepare the Mushrooms:

• Gently clean the lion’s mane mushrooms with a damp paper towel (avoid soaking them in water).
• Tear or cut them into nugget-sized pieces, roughly 1 to 2 inches in size.

Set Up the Coating Station:

• In one bowl, whisk together the flour and plant-based milk until smooth. Season with salt, pepper, and sumac.
• In a separate bowl, mix the breadcrumbs with optional nutritional yeast and herbs.

Coat the Nuggets:

• Dip each mushroom piece into the flour mixture to coat.
• Transfer immediately to the breadcrumb bowl and roll to cover evenly on all sides.
• Place coated pieces on a plate or tray while you prep the rest.

Cook the Nuggets (Choose One Method):

Oven Method:

• Preheat oven to 400°F (200°C).
• Line a baking sheet with parchment paper or lightly grease it.
• Arrange nuggets in a single layer and spray lightly with oil (optional).
• Bake for 20–25 minutes or until golden and crisp, flipping halfway.

Air-Fryer Method:

• Preheat air fryer to 370°F (188°C).
• Arrange nuggets in a single layer (work in batches if needed).
• Air-fry for 8 minutes, flip, then spray with oil (optional) and cook for another 5–8 minutes until crispy.

Pan-Fry Method:

• Heat about ½ inch of oil in a large skillet over medium heat.
• Once hot, fry the nuggets in batches, 2–3 minutes per side or until golden brown.
• Transfer to a paper towel-lined plate to drain excess oil.

Serving Suggestions

• Serve warm with your favorite vegan dipping sauce. I love pairing mine with a homemade tomato dip made from sun-dried tomatoes and fresh herbs. For a complete comfort meal, add a side of air-fried potatoes or butternut squash "fries".