Lion’s Mane Steak

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5 from 1 vote

Juicy, tender, and boldly savory, this Lion’s Mane Steak is an elegant yet easy plant-based main. Thick mushroom slices are marinated, pressed, and slowly seared until golden and meaty, then finished with bright Italian gremolata. Simple, impressive, and bursting with flavor!

This recipe is adapted from Derek Sarno’s lion’s mane steak method.

Prep Time15

Cook Time30

Marinating Time30

Total Time1 15

Course: Main Course

Cuisine: American

Servings: servings

Author: Jenné Claiborne

Equipment

Ingredients

1 lb lion’s mane mushroom sliced into 3-4 1-inch slices (I can fit 3 large steaks in my 12" skillet at a time)
1 tsp garlic powder
1 tsp dried thyme
½ tsp smoked paprika
½ cup dry red wine
½ cup extra virgin olive oil or avocado oil
¼ cup soy sauce
1 cup boiling water
Italian gremolata

Instructions

Place the lion’s mane slices into a gallon zip-top bag or silicone zip-top bag.
In a medium bowl, whisk together the garlic powder, thyme, smoked paprika, red wine, oil, soy sauce, and boiling water until well combined. Let the marinade cool slightly if needed so it’s safe to place in the plastic bag.
Pour the marinade into the bag with the mushrooms, ensuring they’re fully coated. Spread them into an even layer, then press out as much air as possible before sealing.
Place the bag of mushrooms on a small rimmed baking sheet or a dinner plate, place something heavy (such as a bacon press or heavy skillet) on top, and marinate in the refrigerator for at least 30 minutes up to overnight.
Heat a cast-iron skillet over high heat. Remove the mushrooms from the bag and place them in the hot skillet, then reduce the heat to medium. Set a bacon press or another cast-iron skillet directly on top of the mushrooms to press them into the pan. They will release a lot of liquid as they cook.
Cook for about 15 minutes per side, spooning the pan juices over the mushrooms every 7–8 minutes, until fork-tender and deeply caramelized on both sides.
Remove from the skillet and serve hot, garnished with gremolata. Enjoy!

Video

Notes

Cooking note: I can fit 3 lion's mane steaks into my 12" skillet at a time. Only slice 3 steaks, or plan on cooking the other slice(s) in another pan, or in batches.

Recipe Pro-Tips

Choose fresh mushrooms. Select lion’s mane mushrooms that are creamy white and fluffy with no browning. Older mushrooms can taste bitter and won’t become as tender when cooked.
Don’t skip pressing the mushrooms. Use a bacon press or heavy skillet to press them at the start of cooking. This crucial step concentrates flavor and creates a meaty, steak-like texture.
Cook low and slow. These mushroom “steaks” take about 30 minutes total. The slow sear is what makes them special, so don’t rush the process!
Spoon the juices. Baste the mushrooms as they cook to keep them moist, intensely flavorful, and richly caramelized.
Top with homemade gremolata. It takes just a few minutes to prep and adds a bright, herby finish that beautifully balances the decadent mushroom steaks.

Storage Directions

Refrigerating: Store leftover lion’s mane mushroom steak in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this recipe.
Reheating: Reheat gently in a skillet over medium heat for a few minutes on each side to restore crispiness. Avoid microwaving, as it can create a soggy texture.

Nutrition