If you've been searching for a plant-based steak that actually delivers on texture and flavor, this lion's mane mushroom steak recipe is about to become your new go-to.
Ferg's Lion's Mane mushrooms are unlike any other fungi. Their dense, meaty structure holds up beautifully to high heat, making them one of the best whole-food substitutes for a traditional steak. By pressing and searing them first, then marinating in a savory blend of soy sauce, miso, and sesame oil, you build layers of umami-rich flavor that rival anything you'd throw on a grill.
Finished with a herb butter baste of thyme and rosemary, these mushroom steaks are golden, caramelized, and deeply satisfying, whether you're fully plant-based or just looking to mix up your weeknight dinners.
Snag our fresh Lions Mane with our local Treasure Valley, Idaho market and delivery options or shipped right to you with our Lions Mane Grow Kits!
Ingredients 2 servings:
- 2 large lions mane mushrooms
- Neutral oil
- 2 tbsp butter
- Ferg's Umami Seasoning (garlic, onion, sea salt, jalapeno and mushrooms)
- Thyme
- Rosemary
- 2 tbsp Soy sauce
- 1 tsp Miso pasta
- 2 tbsp sesame oil
- 1 tbsp Lemon juice
Steps:
- Take your mushrooms and place them in a hot dry pan with a weight on them
until they start to get golden. Flipping to ensure both sides have a nice golden
crust. - In a bowl crush or micro plain, add the Umami Seasoning, soy sauce, miso paste,
and sesame oil and combine. - Take your mushrooms and cover evenly in the marinade and let sit in the fridge
for 20 minutes. - Take the mushrooms out of the fridge and remove excess marinade.
- Heat some oil in a skillet and once hot add the mushroom steaks and place a
weight on the top. Flipping every few minutes. - Once they have caramelized nicely, remove the weights, add a good-sized knob
of butter to the pan with the thyme and rosemary and baste them in the butter for
a couple of minutes. - Once done, slice and serve with your favorite sides.