Lion's Mane Steak

Lion's Mane Steak

Lion’s Mane pressed and seared until golden, then glazed with red wine and soy sauce for a seriously satisfying mushroom steak. A favourite way of ours is to make Lion’s Mane steak and chips, courtesy of The Vegan Butcher by Zacchary Bird.

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  • Serves

    2

  • Prep time

    5 mins

  • Cook time

    Approx. 15 mins

Works best with

Lion’s Mane, Coral Tooth

Ingredients

  • 2 large lion's mane mushrooms
  • Salt & pepper
  • 6 tbsp red wine
  • 1 1/2 tbsp soy sauce

Method

  1. Put a frying pan on a medium-high heat.
  2. If your Lion's Mane is large, cut in half horizontally.
  3. Season the steaks with salt & pepper.
  4. Add the Lion's Mane into the dry frying pan (no oil is needed).
  5. Put a flat(ish) pan lid on top of the mushrooms and press down. As the Lion's Mane cooks, its juices will escape, and it will start to compress down into a flat, steak-like shape.
  6. Cook in its juices for 3-4 minutes until it starts to brown, then flip over and cook for a further 3-4 minutes.
  7. Remove the steaks from the pan (leaving any charred bits behind), and add the red wine & soy sauce to deglaze the pan.
  8. Allow the glaze to bubble for a couple of minutes, then add the steaks back to the pan and cook in the juice for a further 5 minutes.
  9. Serve immediately with chips and/or salad.

falfungi tip

Keep pressing the Lion’s Mane as it cooks. It will release quite a lot of liquid at first; once that cooks away, the mushroom can start to brown and develop that lovely steak-like texture.

Falfungi Lion’s Mane grow kit producing a white Lion’s Mane mushroom

Lion's Mane Grow Kit

£25.00

View full details
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