Lion's Mane Mushroom Steak
Our Lion's Mane Mushroom steak recipe is the vegetarian equivalent of a juicy Filet Mignon. Meticulously seasoned and cooked to perfection.
Ingredients
- 2 tablespoons California olive oil
- 2 shallots minced
- 2 cloves garlic minced
- 2 large Lion's Mane mushrooms or 4 small, sliced into 1-inch thick steak-like slabs
- 1 tablespoon soy sauce or Tamari if gluten free
- 3/4 cup white wine from California such as Sauvignon Blanc or Chardonnay. More if needed for deglazing the pan.
- 3 tablespoons butter
- 3 tablespoons minced flat-leaf parsley
To serve
- 2 heaped tablespoons tapenade per mushroom steak if desired. You can use our homemade tapenade recipe or grab one from the store.
- leafy greens optional for color
- 1 teaspoon minced flat-leaf parsley
Instructions
To cook the Lion's Mane Mushroom Steak
- Gently heat the olive oil over medium to med-low heat in a large skillet with a tight-fitting lid.
- Saute the shallots and garlic in the oil until translucent but not browning. About 3 minutes. Remove the shallots and onion to a small bowl and return the pan to the heat.
- Increase the heat to medium-high.To the pan add 1-2 tablespoons of the white wine and 1/2 tablespoon of soy sauce or Tamari to deglaze the pan. Quickly, use a wooden spoon to scrape up any browned bits from the onion and shallots on the bottom of the pan.
- Add the mushrooms to the pan, cut side down, and cook as you would a steak. Brown on the first side, for about 1-2 minutes, until golden brown, flip and brown on the other side for about 1.5 - 2 minutes until a golden sear is developing. Now, dollop in the 2 tablespoons of butter, cut into small pieces, all around the pan. Pour in another 2 splashes of wine, about 2 tablespoons, cover with a tight-fitting lid and cook for 2-5 minutes or until the mushroom steak is cooked through to your liking. See note.Remove the cooked mushroom steaks to a serving platter and cover with foil to keep warm.
For the pan sauce that accompanies the mushroom steak
- Add the onions and shallots back into the skillet over medium heat. To that, add 1 tablespoon butter, 1 tablespoon of soy sauce or Tamari, and any remaining white wine. Bring to a simmer and cook, occasionally stirring, until the sauce has reduced down by 1/3 and the alcohol from the wine has had a chance to cook out about 2-4 minutes. Remove from the heat.
To serve Lion's Mane Mushroom Steaks
- Arrange your favorite leafy greens on serving plates if desired for a pop of color. Add 1-2 pieces of mushroom steak on top. Spoon some of the warm pan sauce over each mushroom steak. Top with 2 tablespoons prepared tapenade per plate if using. Sprinkle with minced parsley. Serve immediately while warm.
Notes
The cook time for your mushroom steaks will depend on how large the Lion's Mane mushrooms were that you started with and will also depend on how thick you sliced the slabs.
Nutrition
Calories: 121kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 269mgPotassium: 123mgFiber: 1gSugar: 2gVitamin A: 274IUVitamin C: 5mgCalcium: 29mgIron: 1mg
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