Lion's Mane Broquettes

• 500 g fresh lion’s mane, torn into approximately 6 cm chunks (2 inches)
• 4 Lebanese eggplant, cut into 4 cm lengths
• A good glug of vegetable oil for frying
• 50 g butter, also for frying (use alternative for vegan version)
• 2 cloves of garlic, finely chopped
• 20 g parsley, chopped
• 2 tablespoons soy sauce
• Salt and pepper

Thread the lion’s mane chunks and eggplant onto skewers, alternating. Season with salt and pepper. In a large frying pan, heat the oil and butter to a medium high heat. Add the parsley and fry for a couple of minutes, then add the garlic and prepared skewers, frying on one side till they begin to brown and crisp before turning to fry on the other. When the lion’s mane is crispy, add the soy sauce and give the skewers a final turn so that the soy sauce garlic-butter mixture absorbs into the lion’s mane. Season with salt and pepper and serve.