📝 About This Recipe
Experience the culinary alchemy of transforming the shaggy Lion's Mane mushroom into a succulent, meaty masterpiece that rivals a high-end steak. This recipe utilizes a specialized 'press-and-sear' technique to condense the mushroom's delicate fibers into a dense, satisfying texture bursting with umami. Finished with a luxurious baste of vegan garlic butter and fresh herbs, it’s a sophisticated plant-based entree that will impress even the most devoted carnivores.
🥗 Ingredients
The Mushrooms
- 1 lb Lion's Mane Mushroom (two large clusters or four medium ones)
- 2 tablespoons Extra Virgin Olive Oil (for the initial sear)
The Umami Marinade
- 2 tablespoons Soy Sauce or Tamari (low sodium preferred)
- 1 teaspoon Worcestershire Sauce (ensure vegan-certified if needed)
- 1/2 teaspoon Smoked Paprika (for a subtle char flavor)
- 1 teaspoon Balsamic Vinegar (for acidity and color)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finishing Baste
- 3 tablespoons Vegan Butter (high quality, like Miyoko's)
- 3 cloves Fresh Garlic (smashed)
- 4 sprigs Fresh Thyme
- 1 sprig Fresh Rosemary
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Begin by cleaning your Lion's Mane mushrooms. Use a soft brush or dry paper towel to remove any debris; avoid washing them with water as they act like sponges and will become soggy.
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2
In a small bowl, whisk together the soy sauce, Worcestershire sauce, smoked paprika, balsamic vinegar, garlic powder, and black pepper to create the umami marinade.
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3
Preheat a heavy cast-iron skillet over medium-high heat for about 3-5 minutes until it is very hot but not smoking.
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4
Add 2 tablespoons of olive oil to the hot skillet. Place the whole Lion's Mane clusters into the pan, ensuring they have enough space between them.
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5
The Secret Step: Place a second heavy skillet (or a bacon press) directly on top of the mushrooms to flatten them. Press down firmly to encourage moisture release and create a 'steak' shape.
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6
Sear for 3-4 minutes under the weight. You should hear a vigorous sizzle as the water evaporates and the fibers compress.
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7
Remove the weight, flip the mushrooms over, and replace the weight. Sear the other side for another 3-4 minutes until both sides are golden brown and the mushroom is about half its original thickness.
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8
Using a pastry brush, liberally coat both sides of the compressed mushrooms with the umami marinade while they are still in the pan.
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9
Reduce the heat to medium. Flip the mushrooms once more to caramelize the marinade for 1 minute per side. Be careful not to burn the sugars in the balsamic and soy sauce.
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10
Add the vegan butter, smashed garlic cloves, thyme, and rosemary to the empty spaces in the skillet.
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11
Once the butter is foaming, tilt the pan slightly and use a large spoon to continuously pour the hot herb-infused butter over the mushrooms (basting) for 2-3 minutes.
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12
Remove the mushrooms from the pan and let them rest on a warm plate for 2 minutes to allow the juices to redistribute.
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13
Slice the 'steaks' against the grain of the mushroom fibers and sprinkle with a touch of flaky sea salt before serving.
💡 Chef's Tips
Don't be afraid to press hard; the goal is to remove the air and water to create a dense, meat-like texture. If the mushrooms are very thick, you can slice them into 1-inch thick 'slabs' before searing instead of cooking them whole. Use a cast-iron pan if possible; the heat retention is essential for getting that deep, crusty Maillard reaction. If the pan gets too dry during the pressing phase, add a teaspoon of oil to prevent sticking. Always use fresh herbs for the basting phase—dried herbs will burn and become bitter in the hot butter.
🍽️ Serving Suggestions
Serve alongside creamy garlic mashed potatoes and charred asparagus for a classic steakhouse feel. Pair with a bold, tannic Red Wine like a Cabernet Sauvignon or a Malbec to complement the earthy umami. Top with a dollop of vegan horseradish cream or a chimichurri sauce for an extra kick of flavor. Place atop a bed of truffled polenta for an ultra-luxurious fine-dining presentation. A side of balsamic-glazed Cipollini onions adds a lovely sweetness that balances the savory mushroom.