Lions Mane Mushroom Steaks (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lion's mane mushrooms
→ Marinade
02 -
2 tbsp coconut aminos
03 -
2-3 tbsp avocado oil (plus more for cooking)
04 -
2 tsp paprika
05 -
1 tsp garlic powder
06 -
2 tsp coconut sugar
07 -
1 tsp flaky salt (or 1/2 tsp sea salt)
08 -
1/2 tsp chili flakes
→ Chimichurri
09 -
1 cup flat-leaf parsley, finely chopped
10 -
2 tbsp fresh oregano, chopped
11 -
1/4 cup red onion or 3 shallots, minced
12 -
2 tbsp extra virgin olive oil
13 -
1 garlic clove, minced
14 -
1 lemon, juiced
15 -
1/4 tsp sea salt
16 -
1 tsp apple cider vinegar (or extra lemon juice)
17 -
1/2 tsp chili flakes (adjust to taste)
# Instructions:
01 -
In a bowl, mix parsley, oregano, red onion, olive oil, garlic, lemon juice, sea salt, apple cider vinegar, and chili flakes. Set aside.
02 -
Combine coconut aminos, avocado oil, paprika, garlic powder, coconut sugar, flaky salt, and chili flakes in a bowl or glass container. Mix well and set aside.
03 -
Heat a skillet over low-medium heat with a few teaspoons of avocado oil. Add one lion's mane mushroom and press down with tongs, then use the back of a heavy plate to flatten further. Cook for several minutes on each side until it becomes flat like a steak. Repeat with the second mushroom.
04 -
Place the cooked mushrooms into the marinade container one at a time, ensuring each side is coated. Shake the container gently if it has a lid or use a spoon to ensure even coating. Let the mushrooms marinate for 15-20 minutes.
05 -
Reheat the skillet on medium heat and add a few teaspoons of avocado oil. Add the marinated mushrooms to the skillet along with any leftover marinade. Cook each side for about 5 minutes, pressing down with the back of a plate. Once thoroughly cooked, remove and plate.
06 -
Top the mushroom steaks with Chimichurri sauce and serve warm. Optionally, pair with quinoa for a complete meal.