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The Ultimate Lion’s Mane Mushroom Steaks (A Plant-Based Masterpiece)

A knife slicing through the cooked Lion's Mane Mushroom Steak, showing the meaty interior.

A vegan recipe for creating ‘steaks’ from whole lion’s mane mushrooms. The mushrooms are seared in a hot, heavy skillet and physically pressed to release water and create a dense, meaty texture. The ‘steaks’ are seasoned with a BBQ and sage & onion spice blend, finished in the oven, and served with a rich pan sauce made from the skillet drippings, plant-based butter, and BBQ sauce.

Ingredients

  • 3 large lion’s mane mushrooms (about 1 lb/450 g total)
  • 2 Tbsp vegetable oil (plus more as needed)
  • 2 Tbsp BBQ seasoning
  • 1 Tbsp Wicked Kitchen Sage & Onion seasoning (or similar)
  • Salt and pepper, to taste
  • 3 Tbsp plant-based butter
  • 4 Tbsp BBQ sauce (Wicked Kitchen or your favorite)
  • Fresh herbs like thyme or parsley, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C) with convection, or 420°F (215°C) without convection.
  2. Trim the very bottom of the mushrooms so each one can sit flat.
  3. Heat a large, heavy, ovenproof skillet (like cast iron) over medium-high heat. Swirl in enough oil to coat the bottom.
  4. Place the mushrooms stem-side down in the hot skillet and cook for 1-2 minutes to soften.
  5. Place a second heavy skillet on top of the mushrooms. Gently press down on the top pan to begin pressing the mushrooms, which will release water. As they cook, apply firmer pressure. Wipe away any water that accumulates on the top pan and add more oil to the bottom pan as needed to help with searing. Continue to press and sear the first side for 5-6 minutes.
  6. Flip the mushrooms. Add a little more oil if needed. Press firmly until the second side is seared and the mushrooms are pressed to less than half their original thickness, about another 5 minutes.
  7. Mix together the BBQ seasoning and sage & onion seasoning. Sprinkle some over the top of the mushrooms, along with salt and pepper. Flip and cook for a minute or two.
  8. Season the new top side, flip again, and continue to press and sear until both sides are slightly charred and crispy.
  9. Place the skillet with the mushrooms in the preheated oven for 10 minutes.
  10. Remove the skillet from the oven. Transfer the mushroom steaks to a cutting board.
  11. Place the skillet back over medium heat. Add the plant-based butter, stirring and scraping the bottom of the pan. Stir in the BBQ sauce to create a pan sauce.
  12. To serve, spoon some of the pan sauce onto plates. Slice the mushroom steaks thinly, fan the slices over the sauce, and garnish with fresh herbs.

Notes

  • This recipe recommends using a heavy, ovenproof skillet like cast iron. A second heavy pan is used as a press.
  • The oven temperature should be adjusted depending on whether you are using a convection oven.
  • The ‘Notes’ section mentioned in the article for oil and seasoning details was not provided in the source text.
  • Pressing the mushrooms is a key step to achieve a dense, steak-like texture.

Find it online: https://cookupjoy.com/lions-mane-mushroom-steaks/

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