Pressed Lion's Mane "Steaks"

Pressing the mushroom as it cooks is a technique Chef Char Nolan of Rouxbe recommends. The weight squeezes out moisture and creates a deep, even sear. The result is a satisfying centerpiece for a plant-based dinner.

Serves: 2 | Prep: 15 min plus 30 min marinade | Cook: 12 min

Ingredients

  • 1 large lion's mane (about 8-10 oz), cut into 2 thick slabs
  • 2 tbsp soy sauce or tamari
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 2 cloves garlic, grated
  • Black pepper
  • 1 tbsp butter or oil for the pan
  • Chopped parsley, for finishing

Directions

  1. Trim the base and cut the mushroom into 1-inch-thick slabs. Whisk the soy, balsamic, olive oil, paprika, garlic, and pepper, and marinate the slabs for 30 minutes.
  2. Heat a nonstick or cast-iron pan over medium heat with the butter.
  3. Place the steaks in the pan and press them down with a foil-wrapped brick or a heavy skillet on top. Cook 5-6 minutes.
  4. Remove the weight, flip, and press again for another 4-5 minutes until deeply browned and crisp at the edges.
  5. Rest 2 minutes, then sprinkle with parsley and serve.

Serving ideas

Pair with mashed potatoes and greens, or slice and use in a sandwich.

Tips

Brush off excess marinade before searing so the sugars in the balsamic don't scorch.