Lion's Mane Mushroom Steak
Golden and deeply seared on the outside with a satisfyingly substantial centre, this Lion's Mane steak is finished with soy sauce and a rich garlic herb butter. Thyme, rosemary and parsley or oregano add a fragrant finish while keeping the mushroom at the heart of the dish.
Ingredients
- 2 Lion's Mane mushrooms, about 1 pound (450 g) total
- 1 tbsp olive oil
- 2 tbsp butter, divided
- 3 tbsp soy sauce
- Salt and black pepper, to taste
For the garlic herb butter
- ¼ cup butter, softened
- 2 garlic cloves, minced
- 1 tsp chopped thyme
- 1 tsp chopped rosemary
- 1 tsp chopped parsley or oregano
How to make it
- 1
Make the garlic herb butter - Combine the softened butter, garlic, thyme, rosemary and parsley or oregano in a small bowl. Mix well and set aside.
- 2
Prepare the mushrooms - Trim away any dark or dry areas from the base of the mushrooms. Gently brush away any dirt using a dry paper towel or soft brush. Avoid rinsing them with water, as Lion's Mane absorbs water very easily.
- 3
Heat the pan - Heat the olive oil and 1 tablespoon of butter in a large frying pan over medium heat. Once the butter has melted and is sizzling, add the whole mushrooms.
- 4
Press and sear - Gently press the mushrooms down with a spatula, or place a smaller pan or lid on top to weigh them down and keep them in contact with the hot pan. Sear for 4-5 minutes, until the first side is deeply golden.
- 5
Flip and glaze - Turn the mushrooms over and immediately drizzle the soy sauce over the mushrooms and around the pan. Let it sizzle and caramelise for another 4-5 minutes. As they cook, spoon the juices from the pan back over the mushrooms. Season with salt and black pepper to taste.
- 6
Finish with garlic herb butter - Remove the pan from the heat. Immediately spoon the garlic herb butter over the hot mushrooms and allow it to melt. Spoon the melted butter from the pan back over the steaks before serving.