How to Grill the Perfect Lion’s Mane Mushroom Steaks

Are you ready to completely revolutionize your summer barbecue? If you’re looking for a spectacular, plant-based centerpiece that will absolutely astound your guests, it’s time to put away the veggie burgers and discover the magic of grilled Lion’s Mane Mushroom Steaks.

This recipe is your ultimate guide to transforming the incredible lion’s mane mushroom into a smoky, savory, and satisfyingly “meaty” steak using the power of your grill. We’ll walk you through the crucial “press and sear” technique adapted for open flames, resulting in a dense, juicy cutlet with a beautifully charred crust. Finished with a rich BBQ pan sauce made right on the grill, this is a dish that proves plant-based cooking can be a truly epic event.

What makes this recipe so special is the incredible flavor that only live-fire cooking can impart. The smokiness from the grill elevates the mushroom to a whole new level of deliciousness. Get ready to fire up the grill and create the most talked-about Lion’s Mane Mushroom Steaks of the summer.

Table of Contents

Table of Contents

The Star of the Grill: An Introduction to Lion’s Mane

Before we start cooking, let’s talk about the unique ingredient that makes these Lion’s Mane Mushroom Steaks possible. Lion’s mane is a stunning mushroom that looks more like a white, shaggy pom-pom or a piece of coral than a typical mushroom.

• A “Meaty” Texture: The reason lion’s mane is perfect for this application is its unique texture. When cooked, it’s stringy and tender, often compared to lobster or crab meat. By using our pressing technique on the grill, we compress this texture into something remarkably dense, chewy, and steak-like.
• A Canvas for Flavor: Lion’s mane has a mild, slightly sweet, and savory flavor that is not overpowering. It acts like a sponge, beautifully soaking up the smoky flavor from the grill and the savory notes of your chosen seasonings.

The Secret to a “Meaty” Grilled Mushroom

The most critical technique for perfect Lion’s Mane Mushroom Steaks on the grill is the “press and sear” method. These mushrooms hold a lot of water, and to get a great, steak-like texture, you need to get that water out.

We achieve this by placing the mushrooms on the hot grill grates and using a heavy, flat object to press down firmly. A cast-iron grill press is the ideal tool, but you can easily use a second heavy skillet or even two foil-wrapped bricks. This pressing action does two crucial things:

1. Expels Moisture: It squeezes out the water, which allows the mushroom to sear and char rather than just steam.
2. Creates a Dense Texture: It compresses the mushroom from a light sponge into a dense, hearty “steak” with a satisfying, chewy bite.

The Key Ingredients for Your Grilled Mushroom Steaks

Each ingredient in this recipe is chosen to build a deep, smoky, and savory BBQ flavor profile perfect for the grill.

• Lion’s Mane Mushrooms: Three large, fresh mushrooms will transform into three beautiful steaks.
• High-Heat Vegetable Oil: An oil with a high smoke point, like canola or avocado oil, is essential for grilling without burning.
• The Seasoning Blend: A combination of your favorite smoky BBQ seasoning and a savory sage and onion blend creates a multi-layered, delicious crust. If you can’t find a specific sage blend, simply use more BBQ seasoning and add a teaspoon of dried sage.
• Plant-Based Butter & BBQ Sauce: These are used at the end to create a quick, rich, and delicious pan sauce on the grill’s side burner or a grill-safe pan, making use of all the flavorful bits left behind.

Step-by-Step Guide to Your Grilled Lion’s Mane Mushroom Steaks

This recipe is a fun project that gets you outside at the grill. Follow these detailed steps for a perfect result.

Part 1: The Grilling and Pressing

1. Prepare the Grill and Mushrooms: Preheat your grill for high, direct heat. Make sure your grill grates are clean. Trim just the very bottom of the mushroom stems so that each one has a flat base to sit on.
2. The First Sear: Heat a large, heavy, ovenproof skillet (cast iron is perfect) on your grill’s side burner, or directly on the grates if you don’t have a side burner. When the pan is hot, swirl in enough oil to coat the bottom. Place the mushrooms in the pan, stem-sides down, and let them cook for 1-2 minutes to just begin to soften.
3. The Press: Place a second heavy skillet (or foil-wrapped bricks) directly on top of the mushrooms. Let them cook for another minute. Using heat-proof gloves or tongs, begin to press down firmly on the top weight. You will see a significant amount of water release from the mushrooms.
4. Continue Grilling: Continue to apply firm pressure, pressing the mushrooms down. To get the best sear, it’s helpful to occasionally remove the top weight and wipe away any accumulated water from its bottom. Swirl a little more oil into the pan as needed to prevent sticking and encourage browning. Grill the first side this way for 5 to 6 minutes until deeply browned and compressed.
5. Flip and Repeat: Use tongs to flip the mushroom steaks. Add a little more oil to the pan. Place the weight back on top and repeat the pressing process for another 5 minutes, until the second side is well-seared and the mushrooms are less than half their original thickness.

Part 2: Season, Finish, and Make the Sauce

1. Season the Steaks: While the second side grills, mix your BBQ and sage & onion seasonings together. Sprinkle this blend, along with salt and pepper, over the top side of the mushrooms.
2. Sear the Seasoning: Flip the steaks one more time to sear the seasoned side for a minute or two. Season the new top side. Your Lion’s Mane Mushroom Steaks should now be beautifully charred, crispy, and compressed.
3. Finish Cooking: Move the skillet to a cooler, indirect heat zone on your grill (or reduce the flame) and let the steaks cook for another 10 minutes to ensure they are cooked through the center.
4. Make the Pan Sauce: Remove the finished steaks to a cutting board to rest. Place the hot skillet back over medium heat. Add the plant-based butter, and as it melts, use a spatula to scrape up all the flavorful browned bits from the bottom of the pan. Stir in the BBQ sauce until you have a bubbly, medium-thick pan sauce.

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Serving and Storage

To serve, spoon some of the warm pan sauce onto each plate. Thinly slice your Lion’s Mane Mushroom Steaks against the grain (just like a real steak) and fan the slices beautifully over the sauce. Garnish with a sprinkle of fresh parsley or thyme.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They are delicious sliced cold on a salad or reheated in a hot skillet.

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Conclusion: A New Era of Grilling

These grilled Lion’s Mane Mushroom Steaks are a testament to the incredible versatility of plant-based cooking. They prove that the grill isn’t just for meat and that a mushroom can be transformed into a hearty, savory, and truly satisfying main course. The smoky char from the live fire adds a layer of flavor that makes this dish an unforgettable summer experience.

Frequently Asked Questions (FAQs)