Lions Mane Mushroom Steak
The Meatiest Mushroom Steak, Mayne!
Rated 5.0 stars by 1 users
Category
Vegetarian
Servings
3
Prep Time
<5 minutes
Cook Time
1 hour 5 minutes
Lion’s Mane steak, mayneeee. I saw Derek Sarno cook a Lion’s Mane on the internet and knew I needed to give it the smokey boy treatment. The cook is very simple and the results are more than mushroom. I’ve served this to vegetarians at steak night and 1. they’re stoked you’re thinking about them at steak night and 2. they’re floored by the flavor and texture this mushroom and cook method delivers.
We deliver the mushpuppies to your mouth in outer-taste with this one and it’s only 3 ingredients!
(this is A+ as a steak; math says I can’t go over A+ but this would be A++ in tacos!)
Ingredients
-
3 Big Lion’s Mane mushrooms
-
Grapeseed oil
-
Perpetual beef, or your favorite steak rub
-
Smoker, any will do — I love my Mill Scale
-
Charcoal, any will do — I’m big on fogo
-
Wood, I typically use an oak
-
1 heavy bottom pan
-
1 smaller heavy bottom pan (for pressing the mushroom)
-
1 wire rack
Gear
Directions
Watch the video at the end!
Set your smoker up to 275 degrees F
Place your mushpuppies on a wire rack. In the video, I spritz with apple cider vinegar at this point. This added some nice flavor, but it was unnecessary. I left it out the recipe because I spritzed throughout the cook, and when seared the mushroom and pressed out the liquid, the vinegar evaporated into the air and it’s was not fun to breathe… if you go this route, ye be warned
Smoke for 1 hour, then take your mushrooms off the smoker and heat a big skillet over medium-high heat. Once hot, add ~2 tablespoons of grapeseed oil (or enough to cover bottom of pan) and let it heat up
Once your oil is simmering, add 1 mushroom and press down with the second skillet
After about 5 minutes, flip your mushroom and season with your steak seasoning. At this point you can (and I do) add a little more oil to your pan to keep the sear going nicely. Press with the pan and after 5 minutes flip and season the other side. Keep flipping and pressing until you get a nice crust and char on the outside. If the mushroom releases a lot of water, wipe it away with a paper towel as you cook — steam and water will prevent searing. We’re going for about ½ - ¾ inch steak, so when you hit this you can stop pressing
My preference is to slice thin and serve as is, but you can make a pan sauce by adding a little red wine (maybe ¼ cup) to the pan on medium heat and scraping the bits off the bottom. Reduce by half and then add some veggie stock (maybe ½-3/4 a cup), reduce, then add a little butter (maybe 2 tablespoons, use vegan butter if you need a vegan alt) and cook, whisking until thickened. You can add a little corn starch to thicken even more
Spoon the pan sauce on a plate and pan the mushroom slices over the sauce.
Eat BBQ, Live Forever!
Recipe Video
@rolling_bones_bbq Vegetarian at steak night… This smoked Lion’s Mane mushroom steak is a move. I might say it’s THE move. Make this for your vegetarian peeps and you’ll be a hero… half man, half meat, half veggie style. I’m always looking for THE move to share with people, so let me know if you’ve got a vegetarian at steak night move down in the comments below so we can help our veg heads out. Eat BBQ, Live Forever #rollingbonesbbq #bbq #grilling #steak #vegetarian #mushrooms #steakdinner ♬ original sound - Rolling Bones Barbecue