Lion's Mane Pepper Steaks
Turn Lion's Mane mushrooms into perfectly seared and seasoned steaks that melt in your mouth and will impress everyone!
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine European
- 4-5 Lion's Mane mushroom "balls"
- 2 Tbsp neutral vegetable oil
Steak Marinade
- 1 Tsp garlic powder
- 1 tsp onion powder
- 1 tsp sweet paprika
- 1-2 Tbsp soy sauce
- 2 Tbsp mushroom oyster sauce (optional)
- 1-2 Tbsp rice vinegar
- 1 Tbsp beet powder or 2 drops of red dye (optional)
- 2 Tbsp crushed peppercorns
- 1 tsp sea salt
Make marinade
Combine soy sauce, rice vinegar, garlic, onion powder, paprika, beet powder or red dye. Set aside.
Sear the steaks
Carefully remove any dirt from the mushrooms with a toothpick or a tooth brush. If you have large clumps, separate into equal sections.
Heat up a cast iron pan or a heavy skillet. Add a few tablespoons of oil and some salt. Place each mushroom ball stem down.
Cook on high heat for a few minutes, moving the mushrooms around. Use another pan to press down on them.
When the bottom starts to sear, flip them and add a little more oil if needed. Press again for 2-3 minutes until they shrink down in height.
Using a sharp or serrated knife, score shallow slices in each steak. This will help to absorb the marinade. Pour the marinade into the hot pan and flip the steak.
Cook covered for another minute. Scoop some of the marinade with a spoon and drizzle over the steaks before it is completely absorbed. Scrape any little bit stuck to the bottom of the pan, that's the best stuff.
Serve with French fries, or mashed potatoes and a green salad.
Keyword plant-based beef, vegan meat