Lion’s Mane · Argentinian-inspired
Lion’s Mane Grilled Steak
Golden, pressed and finished with a bright herb gremolata.
Seared until crisp at the edges, soaked in a savory beet marinade and seared again, Lion’s Mane becomes a steak-style centerpiece with real presence on the plate.
Prep 20 minutesCook 10 minutesMarinate 1–2 hoursVegan · Dairy-free
Ingredients
Steaks
- 1 pound fresh Lion’s Mane mushrooms
- 1 tablespoon extra-virgin olive oil, plus more as needed
Marinade
- ½ cup water
- 1 teaspoon coconut aminos or soy sauce
- 1 tablespoon agave syrup
- 1 teaspoon garlic powder
- Juice from 1 can of beets
- 1 teaspoon nutritional yeast
- Salt and pepper, to taste
Gremolata
- ½ bunch parsley
- ½ bunch cilantro
- 2 garlic cloves, minced
- 1 lemon, juice and zest
- Salt and pepper, to taste
Method
- In a bowl, combine the water and coconut aminos. Stir in the agave and garlic powder, then add the beet juice and season with salt and pepper.
- Stir in the nutritional yeast and 1 teaspoon of the olive oil. Set the marinade aside.
- Heat a large skillet or cast-iron pan over medium heat. Sear the Lion’s Mane until golden on all sides, adding oil as needed.
- Press the mushrooms flat with a spatula as they cook to crisp the edges.
- Transfer the seared mushrooms to the marinade and refrigerate for 1–2 hours.
- For the gremolata, finely chop the parsley and cilantro, then combine with the garlic, lemon juice and zest, salt and pepper.
- Return the marinated mushrooms to a hot pan and sear briefly, drizzling with a little of the marinade.
- Remove from the heat, top with the gremolata and serve hot.
Mastermind Tip
Give Lion’s Mane room in the pan. Crowding traps steam and prevents the deep browning that makes this mushroom especially delicious.
Recipe by Chef Chrys