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This juicy lion's mane mushroom turns the healing fungus into soft, tasty steaks with a zesty chimichurri on top. Lion's mane has a meat-like bite that makes it great for a filling plant dish that'll win over meat-eaters too.
I found this method while looking for meat substitutes and couldn't believe how the squashed mushroom feels just like steak. My meat-eating buddies always ask me to make this when they come over.
Essential Components
- Lion's mane mushrooms: Go for tough, white ones without any brown marks for the best taste and texture.
- Coconut aminos: Adds savory depth without using soy and keeps things gluten free.
- Avocado oil: Can handle high heat so you'll get that nice brown crust without burning.
- Paprika: Brings a light smoky flavor and nice red color to your finished steaks.
- Garlic powder: Fills the marinade with tasty flavor that soaks into the mushroom.
- Coconut sugar: Helps brown the outside and evens out the savory bits.
- Fresh herbs for chimichurri: Pick the most vibrant green parsley and oregano you can get for best flavor.
- Shallots: Their mild onion taste works great uncooked in the chimichurri.
- Apple cider vinegar: Gives a tangy kick that balances the hearty mushroom steaks.
Cooking Process
- Mix up the chimichurri:
- Put together chopped parsley, oregano, diced shallots, crushed garlic, lemon juice, olive oil, apple cider vinegar, salt and chili flakes in a bowl. Mix well to blend everything. This gets better as it sits, so it's smart to make it first.
- Whip up the marinade:
- Blend coconut aminos, avocado oil, paprika, garlic powder, coconut sugar, salt and chili flakes in a container big enough for your mushrooms. Stir until sugar and salt melt fully so flavors spread evenly.
- Squash and cook the mushrooms:
- Warm a cast iron pan over medium low heat with avocado oil. Put the whole lion's mane mushroom in and push down hard with tongs right away. For more pressure, put a heavy dish on the mushroom and push down, holding about 30 seconds. This squeezes out water and makes it denser like steak. Cook 3 to 4 minutes until golden on one side.
- Turn and do it again:
- Gently flip the flattened mushroom and squash it again on the second side. You want to make a flat, steak-shaped piece with most moisture gone. Keep cooking till both sides look golden brown, about 3 to 4 minutes each side.
- Soak the mushroom steaks:
- Move the flattened mushrooms to your marinade container. Pour marinade over all sides, covering completely. Let them soak up the flavors for 15 to 20 minutes, flipping now and then for even coverage.
- Last cook:
- Heat your pan to medium with a bit more avocado oil. Put in the soaked mushroom steaks with any leftover marinade. Cook about 5 minutes per side until deeply browned with a tasty crust from the marinade.
- Dish it up:
- Put the finished steaks on plates, add plenty of the chimichurri sauce on top, and serve hot.
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What I love most about this recipe is seeing the spongy mushroom change into a meaty steak when you press it down. The first time I cooked this for my family, my husband thought I'd snuck real meat onto his plate until I showed him the extra mushrooms.
Finding Top-Quality Lion's Mane
Lion's mane mushrooms should be bright white with shaggy bits that look like a lion's mane. Don't buy any with yellow or brown spots - that means they're old. They should feel firm but not too hard. If you buy dried lion's mane, soak them fully in warm water for at least 30 minutes before starting. Fresh ones work best for this dish.
Prep In Advance
The chimichurri sauce actually gets better with time as flavors blend together. You can make it up to 3 days early and keep it in a sealed container in the fridge. The marinade can also be mixed ahead and stored on its own. The mushrooms are best made just before eating, but you can press and pre-cook them up to a day ahead, then marinate and do the final cook right before serving.
What To Serve With It
These mushroom steaks go really well with quinoa as the recipe mentions for a full protein meal. Other good sides include roasted fingerling potatoes, steamed asparagus, or a tangy arugula salad with lemon dressing. For a bigger meal, try adding grilled veggies or a grain salad with fresh herbs. The bright, herby chimichurri also tastes great with any leftover vegetables the next day.
Health Benefits
Lion's mane mushrooms have been used in old healing practices for hundreds of years and new studies show they have compounds that might help brain function, lower inflammation, and strengthen immunity. They don't have many calories but pack good protein for a plant food, making them a great meat alternative. The healthy fats from avocado oil and olive oil plus the antioxidant-rich herbs in the chimichurri make a dish that's as healthy as it is tasty.
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Frequently Asked Questions
- → How does Mane Mushroom actually taste?
Mane Mushroom has a fleshy, soft texture with a mild umami taste that many folks say reminds them of seafood or chicken.
- → Can I make this dish hotter?
Sure, just throw in extra chili flakes to your marinade and Chimichurri mix to crank up the heat.
- → What goes well with Mane Mushroom Steaks?
They taste great with quinoa, rice, cooked veggies, or a green salad for a complete dinner.
- → Can I swap out stuff in the Chimichurri?
Definitely, you can use cilantro instead of parsley or add more lemon juice if you don't have apple cider vinegar.
- → How much time should the mushrooms soak?
Let your mushrooms sit in the marinade for at least 15-20 minutes so they can soak up all the good flavors.