Lions Mane Mushroom With Chimichurri

This lion's mane mushroom recipe transforms the medicinal fungus into tender, flavorful steaks topped with bright chimichurri sauce. The meaty texture of lion's mane makes it perfect for creating a satisfying plant-based main course that even non-vegans will appreciate.

I discovered this technique during a period of exploring meat alternatives and was blown away by how the pressed mushroom creates such a convincing steak-like texture. My non-vegetarian friends always request this dish when they visit.

Key Ingredients

• Lion's mane mushrooms: Choose firm, white specimens without brown spots for the freshest flavor and best texture.
• Coconut aminos: Provides umami depth without soy while keeping the recipe gluten free.
• Avocado oil: Its high smoke point makes it perfect for getting that golden sear without burning.
• Paprika: Adds subtle smoky notes and beautiful color to the finished steaks.
• Garlic powder: Infuses the marinade with aromatic flavor that permeates the mushroom.
• Coconut sugar: Creates caramelization and balances the savory elements.
• Fresh herbs for chimichurri: Use the brightest greenest parsley and oregano you can find for maximum flavor impact.
• Shallots: Their delicate onion flavor is perfect for raw applications in the chimichurri.
• Apple cider vinegar: Provides bright acidity that cuts through the richness of the mushroom steaks.

Step-by-Step Instructions

Prepare the chimichurri:

Combine finely chopped parsley, oregano, minced shallots, minced garlic, lemon juice, olive oil, apple cider vinegar, salt and chili flakes in a bowl. Stir thoroughly to combine all ingredients. The longer this sits, the more the flavors will meld together, making it ideal to prepare first.

Create the marinade:

Mix coconut aminos, avocado oil, paprika, garlic powder, coconut sugar, salt and chili flakes in a container large enough to hold your mushrooms. Whisk until the sugar and salt dissolve completely to ensure even distribution of flavors.

Press and sear the mushrooms:

Heat a cast iron skillet over medium low heat with avocado oil. Place whole lion's mane mushroom in the pan and immediately press down firmly with tongs. For better compression, place a heavy plate on top of the mushroom and press down, holding for about 30 seconds. This forces out moisture and creates a denser, steak-like texture. Cook for 3 to 4 minutes until golden on the first side.

Flip and repeat:

Carefully turn the pressed mushroom and repeat the pressing process on the second side. The goal is to create a flat, steak-shaped piece with most of the moisture removed. Continue cooking until both sides are golden brown, about 3 to 4 minutes per side.

Marinate the mushroom steaks:

Transfer the pressed mushrooms to your marinade container. Spoon marinade over both sides, coating thoroughly. Allow them to absorb the flavors for 15 to 20 minutes, turning occasionally for even absorption.

Final sear:

Return your skillet to medium heat with a bit more avocado oil. Place the marinated mushroom steaks in the pan along with any remaining marinade. Cook for approximately 5 minutes per side until deeply caramelized and the marinade has created a flavorful crust.

Serve immediately:

Transfer the finished steaks to plates, generously top with the prepared chimichurri sauce, and serve while hot.

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My absolute favorite part of this recipe is watching the transformation of the spongy mushroom into a meaty steak through the pressing technique. The first time I made this for my family, my husband was convinced I had secretly served him actual meat until I showed him the remaining mushrooms.

Selecting the Perfect Lion's Mane

Lion's mane mushrooms should look pristine white with a shaggy appearance resembling a lion's mane. Avoid any specimens with yellowing or brown spots, as these indicate age. The mushroom should feel firm but not hard. If purchasing dried lion's mane, rehydrate them completely in warm water for at least 30 minutes before beginning the recipe. Fresh is always preferable for this particular preparation.

Make Ahead Options

The chimichurri sauce actually improves with time as the flavors meld together. You can prepare it up to 3 days in advance and store in an airtight container in the refrigerator. The marinade can also be made ahead and stored separately. For the mushrooms themselves, they are best prepared just before serving, but can be pressed and pre seared up to one day ahead, then marinated and given their final sear just before serving.

Serving Suggestions

These mushroom steaks pair beautifully with quinoa as mentioned in the recipe for a complete protein meal. Other excellent accompaniments include roasted fingerling potatoes, steamed asparagus, or a bright arugula salad with lemon vinaigrette. For a more substantial meal, consider serving alongside grilled vegetables or a grain salad with fresh herbs. The bright, herbaceous chimichurri also works wonderfully with any leftover vegetables the next day.

Nutritional Benefits

Lion's mane mushrooms have been used in traditional medicine for centuries and modern research suggests they contain compounds that may support cognitive function, reduce inflammation, and boost immunity. They are low in calories but high in protein for a plant food, making them an excellent meat alternative. The healthy fats from avocado oil and olive oil combined with the antioxidant rich herbs in the chimichurri create a dish that is as nutritious as it is delicious.

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Frequently Asked Questions

→ What does Lions Mane Mushroom taste like?

Lions Mane Mushroom has a meaty, tender texture, with a subtle umami flavor often compared to seafood or poultry.

→ Can I make it spicier?

Yes, simply add more chili flakes to the marinade and Chimichurri sauce to increase the spice level.

→ What can I serve with Lions Mane Mushroom Steaks?

They pair well with quinoa, rice, roasted vegetables, or a fresh side salad for a balanced meal.

→ Can I substitute ingredients in the Chimichurri?

Yes, you can use cilantro instead of parsley or use more lemon juice in place of apple cider vinegar.

→ How long should I marinate the mushrooms?

Allow the mushrooms to marinate for at least 15-20 minutes to absorb the flavors fully.