Step 1

Combine Cherry Pepper Mayo ingredients together in a bowl and set aside. Trim the bottom of the lion's mane so that the mushroom steaks lay flat.

Step 2

Heat 2-3 tablespoons of olive oil on med-high. Add lion's mane and let cook for a couple minutes.

Step 3

Place another pan on top of the mushrooms and rest for a couple more minutes.

Step 4

Start to gently press down on the top pan with a gloved hand occasionally to help release moisture (~5 min).

Step 5

Season steaks with salt & pepper then flip and repeat on the other side, pressing a little more firmly (~5-7 min). Season again then continue to flip/cook down until mushrooms are roughly ¼" thick, adding more oil to the pan when needed.

Step 6

Remove to a paper towel-lined plate and create a breading station by spreading tapioca starch on a plate, whisking eggs in a shallow bowl, and spreading potato flakes on another plate.

Step 7

Coat the mushroom steaks starting in the starch, followed by the egg, ending with the potato flakes.

Step 8

Heat ¼ cup olive oil on med-high and add mushrooms in a single layer.

Step 9

Cook until browned and crispy (~2 min) then flip and repeat on the other side. Transfer to a paper towel-lined plate.

Step 10

Serve warm with a side of mayo and lemon wedges for garnish.