Gently clean the lion’s mane mushrooms using a brush. Trim any tough parts of the stems, if necessary. Tear the mushrooms into larger-than-bite-sized pieces with your hands.

Fill a large pot with 6-8 cups of water and bring it to a boil. Add 1/2 teaspoon of sugar into the boiling water. Add the mushroom pieces and cook for about 3 minutes until slightly tender. Drain the mushrooms and let them cool.

Once cooled, gently squeeze the mushrooms with your hands to remove any excess water. Transfer them to a bowl.

In a separate bowl, whisk together the flour and water to create a thin paste. Set aside.

Coat the mushrooms with the spice mix, including cumin seeds, cumin powder, chili powder, salt, and mushroom seasoning. Adjust the salt if you plan to serve the mushrooms on their own.

Add the batter and sesame seeds to the mushrooms, using your fingers to coat them evenly.

Thread about 4 mushroom pieces onto each skewer. Repeat this process until all the mushrooms are skewered (you should have about 9 skewers).

Heat a large shallow pan over medium-low heat and coat the bottom with a thin layer of oil. Carefully place the skewers into the hot oil. Cook the mushrooms, turning occasionally, until all sides are golden brown and a thin, crispy crust has formed.

Once the mushrooms are cooked, remove the skewers from the pan. Sprinkle the topping spice mix onto the cooked mushrooms before serving.