Lion’s Mane Mushroom: Orange “Chicken” Rice Bowls

Instructions:

1. Combine orange juice, marmalade and soy sauce in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to medium-low and simmer until thickened, about 5 to 7 minutes. Transfer glaze to a large heat-proof bowl and set aside.
   

2. Heat vegetable oil to 350°F in a large skillet over medium-high heat. Meanwhile, combine 1 cup of flour, milk, salt and pepper in a shallow bowl. Whisk until smooth. Place remaining flour into a separate shallow bowl. Dredge mushroom pieces one at a time, first into a batter mixture, then coating with flour.
   

3. Carefully place battered mushroom pieces into hot oil and fry until golden-brown and crispy, about 3 to 4 minutes per side. Remove and place onto a paper-towel-lined plate to drain.
   

4. Transfer mushrooms to a bowl with reserved orange glaze, and toss to coat.
   

5. To serve, divide rice evenly among 2 bowls and top with orange-glazed mushrooms and steamed broccoli.

Orange "Chicken" Rice Bowls from Montereymushrooms.com

Serves: 2

Ingredients:

• ¾ cup orange juice

• ⅓ cup orange marmalade

• 1 Tbsp. soy sauce

• 2 cups vegetable oil, for frying

• 2 cups all-purpose flour, divided

• ½ cup whole milk

• ½ tsp. kosher salt

• ½ tsp. freshly ground black pepper

• 10.5 oz. Chesed Farms Lion’s Mane Mushrooms, cut into bite-sized pieces

• 2 cups cooked white rice, kept warm for serving

• 1 cup steamed broccoli florets, kept warm for serving