Lion’s Mane Mushroom Steaks with Balsamic Pan Sauce
Some things are not always what they seem, and that is SO true for these seared lion’s mane mushroom steaks. This rich and hearty vegetarian meal is my perfect answer for “how do I cook lion’s mane mushrooms?” It’s also my perfect answer for what to cook on a weeknight when you want something cozy, deeply flavorful, highly cookable, but will still make you feel like you got some time to de-stress in the kitchen. It’s also my go-to recipe if you’re looking for a date night meal for a vegetarian, or someone who you’d love to bring over to the plant-based side. These magical little mushrooms sear into perfectly golden “steaks,” and the pan sauce utilizes all the brown butter left behind to make a rich, creamy, peppery sauce similar to steak au poivre. It’s a total crowd pleaser.
This lion’s mane mushroom recipe might seem intimidating, but it’s all about taking some time over the stove to try it first! It’s simpler than you think, easy to make vegan, and absolutely delicious. If you’ve ever doubted a lion’s mane mushroom, give it a chance with this recipe.
It is pretty universally agreed that the best way to cook a lion’s mane mushroom is to sear it on a hot pan, but there are many methods and different ways to make those lion’s mane mushrooms absolutely perfect. The most obviously lion’s mane preparation you’ll see is simply cutting it into pieces and searing them in butter, usually without any seasoning or marinade. While this is delicious, you can always elevate it a bit by adding aromatics to the butter (like in this recipe) or beginning with marinating the lion’s mane mushroom before cooking.
After trying out multiple versions, I’ve found I prefer this style of lion’s mane mushroom steaks the best. The mushrooms act like natural sponges, soaking up the herby browned butter as you baste them throughout the cooking process. Once the mushrooms are golden brown and perfectly seared, they maintain a natural “juiciness” that makes them taste rich and flavorful, less like a mushroom and more like an amazing, umami-packed protein. It’s not the only way to make lion’s mane mushrooms, but it’s by far my favorite way.
Ingredients you need for these lion’s mane mushroom steaks
Now that you know the method, here is everything you’ll need:
- 1 tbsp olive oil
- 5 tbsp salted butter, or vegan butter alternative
- 3-4 medium lions mane mushrooms – This also works with oyster mushrooms & maitake mushrooms, but lion’s mane are best
- 4 cloves garlic, peeled and crushed
- 2 sprigs rosemary
- 3 sprigs sage
- 1 tsp red pepper flakes
- 1/4 cup vermouth or red wine – cheap enough to cook with, but good enough to drink
- 3 tbsp heavy cream, cashew cream also works
- 1 tbsp balsamic vinegar, plus more as needed
- Kosher salt & fresh ground black pepper to taste
- 1/2 cup yellow cornmeal
- 2 cups water
- 1/4 cup torn tender herbs (parlsey, dill, chives etc.) for garnish
How to make these lion’s mane mushroom steaks
- Put the cast iron on medium heat. Add the olive oil and 1 tbsp of butter. Let the butter melt completely and swirl with the oil.
- Add a lion’s mane mushroom to the pan and sear on both sides, pressing down with a grill press if you have one. Sear until the sides are lightly golden, about 2 minutes per side.
- Add the garlic cloves, rosemary, sage and red pepper flakes to the pan. Add 2 more tablespoons of butter. Let the butter melt completely, then tilt the pan and use a spoon to scoop the melted butter and pour it over the mushroom, basting it with the sizzling butter. Do this about 8-10 times on each side before flipping and basting the other side.
- Repeat this process with the remaining mushrooms, adding a tbsp of butter into the pan as needed. Set all the mushrooms on a cutting board when they are done, and begin the pan sauce.
- To make the pan sauce, leave the herbs, garlic and butter in the pan and reduce the heat to medium low. Add in the vermouth and stir to cook out the alcohol. Once it has reduced, pour in the heavy cream and stir to combine. Season with salt and pepper and add in the balsamic vinegar. Stir and taste, season with salt, pepper and more vinegar as needed. Set this aside.
- Put a cold sauté pan on medium heat and add the cornmeal and water. Whisk vigorously with a silicon whisk to combine.
- Let this come to a soft simmer, continue to whisk often to remove clumps. Let it softly simmer for 4-5 minutes, or until it begins to thicken. Continue to whisk more often, letting the polenta become thick and creamy, about 5-6 more minutes. Lower the heat to low, and season with salt to taste. Continue to stir, cooking for another 5-7 minutes, or until the polenta is creamy. Feel free to add another 1/2 cup of water during the cooking process if you think you need it. After about 20 minutes the polenta will be done, but you can cook it for up to 40, it will just get creamier and creamier.
- To plate, add a generous scoop of polenta to the plate, top with sliced mushrooms and drizzle with the pan sauce. Scatter with tender herbs and serve warm!
Photo Credit https://justinesnacks.com/steak-seared-lions-mane-mushrooms/
