Lion’s Mane Mushroom Steak Recipe (Fallow-Inspired)

Picture the scene: you’ve just grown yourself a beautiful Lion’s Mane mushroom. Maybe you grew it yourself. Maybe you even grew it using one of our DIY grow-your-own mushroom kits. If so, well done you! You’ve taken an exciting step towards exerting greater control over the food you eat, making a commitment to more ethical sourcing, better quality, and, of course, better taste. What better way to celebrate than making a delicious dinner with our lion’s mane mushroom steak recipe

In this blog, we’ll show you how to cook lion’s mane mushroom in a way that’s straightforward to follow for a showstopping vegan mushroom steak.
The origins of he lion’s mane mushroom steak

If you’re a keen home cook looking to impress your loved ones and dinner guests, then you could do a lot worse than trying this incredible recipe. Pioneered by the king of mushrooms, Derek Sarno, the crux of this recipe lies in using two pans to flatten the mushroom into a steak shape and remove its water in the process. This creates a ‘steak’ that not only looks the part but also delivers a super meaty, satisfying texture.

The recipe we’re following today is one not just inspired by Derek Sarno, but by Fallow. A London-based restaurant that not only creates innovative and sustainable recipes, Fallow also possesses a successful YouTube channel run by chefs Jack Croft and Will Murray. A haven for those looking to build their knowledge of cookery and get a look behind the scenes of a fine-dining kitchen, it’s one we highly recommend, and where we’re drawing our inspiration for this recipe.

However, to make it our own, we’re taking it a step further with a couple of tweaks to make it even more delicious with a quick and easy chimichurri recipe.

How to cook lion’s Mane Mushroom steak

Now it’s time to cook your dish, from the chimichurri, to the marinade, to the lion’s mane mushroom itself. For optimal results, we recommend following the order listed here to ensure maximum freshness. 

Chimichurri for lion’s mane mushrooms steak

An uncooked South American sauce, chimichurri makes a perfect accompaniment to meat (or, in this case, mushrooms), contrasting the deep, savoury flavours of the steak with a bright, herby freshness. The rojo (red) version includes peppers and tomatoes, but for simplicity, and to allow the mushroom and its marinades' flavours to sing, we’re sticking to the classic verde (green) version.

Ingredients

• 20g flat-leaf parsley, finely chopped
• 10g oregano (dried is traditional, but fresh works too)
• 2 cloves garlic, very finely minced
• ½–1 tsp chilli flakes (to taste)
• 2 tbsp red wine vinegar
• 120 ml extra virgin olive oil
• Salt, to taste
• A few drops of lemon juice 

Lion’s mane steak marinade

While, of course, we can never expect a mushroom to truly mimic the flavour of meat, there are a few tricks we can use to maximise savoury, umami flavours and add greater depth. Even if you’re missing a couple of these, you’ll still be able to give your steak a serious boost. We encourage you to let your palate dictate, and to experiment with your favourite flavours! 

Ingredients

• 1 tbsp beetroot powder (for colour and earthy flavour)
• 50ml cold water
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp mixed dried herbs
• 1 tsp of salt OR 50ml of strong stock (Use a whole stock cube. We recommend an OXO vegan beef stock, but the choice is yours) OR 1 tbsp miso paste
• 1 tsp dark soy sauce OR 1 tsp balsamic vinegar
• 50 ml of red wine
• 1 tsp English or French Mustard
• A sprinkle of MSG

Method

1. Add all these ingredients to a glass jug, and whisk gently for a smoother consistency. 

Lion’s mane steak

First, we sear our mushroom. As you will notice later in the recipe, doing so 24 hours in advance is recommended to give your mushrooms plenty of time to marinate. However, if you’re pushed for time, twelve or even six hours will still work, bearing in mind flavours of your marinade won’t be quite as powerful. 

To maintain the structural integrity of your mushroom and achieve that steak-like appearance, we recommend taking care when cooking, especially during pressing. Lion’s mane mushrooms are sturdy, but they may break in certain places if treated too roughly. This won’t affect the flavour, of course, so if you do break your mushroom, don’t panic, just follow the recipe as usual, and you’ll still have a delicious tasting mushroom(s) at the end. 

Ingredients

• 1 large lion’s mane mushroom, kept whole
• Neutral oil (your pan needs to be super hot, so anything with a high smoke point will do)

Method

1. Start by trimming the base. This may have been done for you if your mushroom is pre-purchased, but if you’ve harvested it yourself, you’ll want to find the part from which the mushroom was harvested from the kit.
   
   
2. Using your fingers, gently press until you find the hardest part, then cut away with a petty knife, being careful not to cut too deeply, as this may compromise the mushroom's structure.
   
   
3. Next, heat your frying pan over high heat. You’ll want to flip your mushroom during the sear, so picking a larger pan is recommended. 
   
   
4. Place a small amount of oil in your pan and cook for a couple of minutes, allowing your mushroom to settle into the pan.
   
   
5. Time to apply the pressure. With another pan or pot (ensuring the underside is freshly cleaned), press down hard (harder than you think) for around 5 minutes. This will allow a caramelised, meat-like crust to form on the mushroom. During this time, you can expect a lot of water to begin pouring out of the mushroom - this is entirely normal. No need to pour away, simply allow to evaporate.
   
   
    
6. You may notice that, when using a pan or pot, the residual heat from the stove can start to seep into the pan you’re pressing with. If this is the case, use a dish towel to protect your hand. 
7. Once the 5 minutes have elapsed, flip the mushroom (either with tongs or a spatula) and repeat the process. After another 5 minutes, your mushroom should be a little thicker than a steak, allowing it to cook down further later. If it doesn’t seem quite right, keep pressing down until you reach the desired thickness.
8. Remove the mushroom steak from the pan and let it rest for 5 minutes before placing it in a small casserole dish. Cover with the marinade, then clingfilm or foil, and refrigerate. 

Cooking your mushroom steak

Now that 24 hours have passed and the flavours have intensified, it’s time to cook your steak!

Ingredients

• A generous knob of unsalted butter (or preferred vegan-friendly alternative such as vegan butter/margarine)
• 1 garlic clove (smashed)
• 1 sprig of thyme
  and/or
• 1 sprig of rosemary 

Method

1. Heat a griddle pan (or even a barbecue) to a high heat. A regular frying pan will work just fine, but just be aware you won’t get those charring lines.
   
   
2. Place the knob of butter in the pan and let it begin to bubble.
   
   
3. Add your herbs and garlic to the pan, then add your steak.
   
   
   
4. Allow your steak to cook on one side for at least a couple of minutes before flipping, all the while spooning butter onto the top of the steak with a teaspoon as often as possible.
   
   
   
5. Once cooked, rest on a plate before placing on your chosen serving dish. A nice rustic chopping board looks great. Dress with the chimichurri as shown, or set it on the side: the choice is yours. Enjoy!
   
    
   

If you like the sound of this recipe, but don’t currently have a lion’s mane mushroom available, not to worry! You can grow your own at home using our lion’s mane mushroom kit in just two to three weeks.

We are always happy to answer questions & offer advice to budding mushroom enthusiasts, so if you're on your mushroom-growing journey and having difficulties, please get in touch with us!

Our website also features recipes, and more information on mushroom growing on our blog. Keep up to date with us on Instagram, or sign up to our mailing list.