Yield: 4 Servings
12 oz Lions Mane mushroom, cut into 1-inch slices
5 eggs, lightly beaten
3 Tbsp Olive Oil
1/3 c. Shallots, diced small
½ c. Celery, diced small
2 Tbsp Old Bay seasoning
¼ c. Mayonnaise
1 Tsp Celery salt
1 Tsp Tabasco pepper sauce
4 French Rolls
Minced Celery leaves for garnish
In a medium bowl, lightly beat eggs; add Old Bay seasoning and mix until combined. Add lions mane slices and mix well until egg is fully absorbed by mushrooms.
In a large sauté pan, over medium/high heat add olive oil. When oil is hot, add mushroom slices; sear both sides, approximately 2 min each side. Remove from oil and drain on paper towel to cool. Once cool, use two forks or fingers to shred mushroom slices.
In a medium bowl, combine mayonnaise, diced shallots and celery, Tabasco and celery salt. Add shredded lions mane and mix thoroughly. Add additional celery salt and/or Tabasco to taste, set aside. Slice off the ends of each French roll.
Lightly toast the roll in the residual oil.
Place ¼ of the lions mane mixture into the roll and garnish with minced celery leaves.