Crispy Hen-of-the-Woods Mushrooms with Marinara and Parmigiano-Reggiano

Ingredients

• 2 cup marinara sauce
• Canola oil
• 1.25 pound fresh whole hen-of-the-woods (maitake) mushroom heads (about 4 heads)
• Kosher salt, to taste
• Freshly grated Parmigiano-Reggiano cheese, for serving
• Finely chopped fresh flat-leaf parsley, for garnish
• Lemon wedges, for serving

Steps

1. Heat marinara in a medium saucepan over medium, stirring occasionally, until hot, about 5 minutes. Cover and keep warm over very low.
2. Pour oil to a depth of 3 inches in a large, heavy saucepan or Dutch oven; heat over medium-high until oil reaches 350°F. Working in batches if needed, fry mushrooms in hot oil, carefully turning occasionally, until just crisp, about 5 minutes. Transfer to a plate lined with paper towels to drain. Trim off tough ends; season with salt to taste.
3. Spoon marinara onto plates or a platter, and top with mushrooms. Generously sprinkle with freshly grated Parmigiano-Reggiano cheese, and garnish with parsley. Serve with lemon wedges.