Lion's Mane Steak

I would like to preface this recipe by acknowledging that, yes, this isn't the most accessible recipe out there. Lion's Mane mushrooms are less common in stores (although Sainsbury's and Tesco do tend to have quite a few - see right), and they can be fairly pricey. You've got to consider, though, that buying a quality single-serving beef steak in a supermarket can set you back at least £5. Suddenly this doesn't look nearly as bad! Also, this mushroom has a really meaty texture once cooked, if that's what you're into...

Also, just as a light warning, sometimes these mushrooms can become waterlogged due to their spongy nature. You will be able to tell - it will be heavy and moist, and will leak water if you squeeze it. Annoyingly the mushrooms can sometimes come like that out of the packet. If they do, it will be okay as long as they don't smell off. Give them a squeeze to remove a lot of the water, and make sure to dry fry them (no oil) for a few minutes to get rid of any more moisture, before the rest of the cooking process. You should be fine from then on!

Servings: 1

Prep time: 2 min

Cook time: 10 min

Total time: 12 min

Protein (per serving): 5g

Fibre (per serving): 12g

Cost (per serving): £5

Vegan

Ingredients

• 1 lion's mane mushroom

• Pinch salt, pepper, garlic powder, desired seasonings

• 1-2 tbsp olive oil

• Any marinade sauce (eg barbecue, soy, cajun, etc) (optional)

• Sides and dressing sauces of your choosing (eg fries, tenderstem broccoli, peppercorn sauce)

Instructions

0. If planning on using any sort of marinade, rub or pre-cook glaze (I have used a red wine glaze here), apply and let rest for as long as you are willing to put off your hunger! The final product, while meaty and dense, is much milder and a gentler umami than meat, so make sure to smother it in flavour!

1. Preheat a saucepan to medium heat. Prepare your sides and vegetables as required.

2. Pat the mushroom dry with a paper towel, gently squeezing to remove moisture if necessary (but do NOT wash it - it will absorb all the water). Season with salt, pepper, and whatever other seasoning you are using. Remember to be liberal with these - the mushroom has a gentle flavour!

   
   

   

3. Add the mushroom to the pan, dry, without oil. Fry for a minute or so on each side, until starting to brown. It is important to gently press it with a spatula or tongs at this stage, to encourage moisture and to get the steak shape going.

4. Add the olive oil to your pan, making sure the base of the mushroom is coated by moving it around.

5. Find another pan (I used a cast iron frying pan) to squish down the mushroom. You may need to place some things inside of it to make it heavier (just make sure they are heatproof!). Place the pan on top of the mushroom so it weighs down the mushroom. You may need to hold this pan in place while the mushroom cooks.

   
   

   

6. Keep the heavy pan on top of the mushroom while it cooks - about 4-5 minutes on each side, or until it turns a deep golden brown. I would recommend intermittently pushing the heavy pan down manually to encourage the steak shape. To be honest, you can cook it to your desired doneness, and some people like to let it char to give it a nice barbecue vibe, but be cautious!

   
   

   

7. Once finished, the steak should feel firm. Take it off the heat and let it rest for a couple of minutes (but beware it can go cold faster than a beef steak). In the meantime, get your sides and sauces finished and plated. If you like, you can make a simple pan sauce with the residue (or 'fond') left over in the pan and stock, red wine, cream, peppercorns, or anything else, as I have done.

8. Slice and serve immediately.