This is our most requested recipe that transforms Lion's Mane mushrooms into savoury, meaty steaks, perfect for vegans and carnivores alike. This recipe has been adapted from Derek Sarno's Wicked Kitchen recipe: https://youtu.be/u-TnpiDS4fU
Trim the bottom of the lion's mane so each one sits flat.
Heat a cast iron skillet over medium-high heat. Add enough oil to coat the bottom. Add the mushrooms and let them cook a minute or two to soften. Add a heavy lid or skillet on top of the mushrooms and let them cook another minute or so.
Use tongs to gently press the center of the lid or skillet to begin pressing the mushrooms. The lion's mane will begin to release water. Apply firm pressure to press them down. Wipe off any water accumulated on the top pan. Add more oil as the mushrooms cook. Pressing and browning the first side will take 5 to 6 minutes.
Turn the lion's mane with tongs and add a little more oil. Repeat the previous step.
Sprinkle some of the smoked paprika and onion powder over the top side of the mushrooms along with some salt and pepper. Turn and cook a minute or two, adding a little more oil. Season the top side and flip again to cook that seasoned side, continuing to press and sear until both sides are slightly charred and crispy.
Remove the lion's mane to an oven to keep warm. Put the pan over medium heat. Add the butter, thyme and garlic, stirring to extract all the flavour from the pan's bottom.
Slice the steaks and serve with the sauce.
Ingredients
Directions
Trim the bottom of the lion's mane so each one sits flat.
Heat a cast iron skillet over medium-high heat. Add enough oil to coat the bottom. Add the mushrooms and let them cook a minute or two to soften. Add a heavy lid or skillet on top of the mushrooms and let them cook another minute or so.
Use tongs to gently press the center of the lid or skillet to begin pressing the mushrooms. The lion's mane will begin to release water. Apply firm pressure to press them down. Wipe off any water accumulated on the top pan. Add more oil as the mushrooms cook. Pressing and browning the first side will take 5 to 6 minutes.
Turn the lion's mane with tongs and add a little more oil. Repeat the previous step.
Sprinkle some of the smoked paprika and onion powder over the top side of the mushrooms along with some salt and pepper. Turn and cook a minute or two, adding a little more oil. Season the top side and flip again to cook that seasoned side, continuing to press and sear until both sides are slightly charred and crispy.
Remove the lion's mane to an oven to keep warm. Put the pan over medium heat. Add the butter, thyme and garlic, stirring to extract all the flavour from the pan's bottom.
Slice the steaks and serve with the sauce.
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