Lion's Mane Mushroom Steak Recipe With Vegan Butter
This lion’s mane mushroom steak recipe with vegan butter is so meaty and realistic you have to taste it to believe it! It comes together in 15 minutes with 3 simple ingredients. Deeply flavorful, nutritious, gluten-free, and omnivore-approved!
What Is Lion’s Mane Mushroom?
I didn’t realize how much I missed the meaty experience of sinking my teeth into a tender cut until I made lion’s mane mushroom steaks. They sear, slice, and have a juicy beefy mouthfeel so much like traditional meat, it’s uncanny.
This vegan steak recipe is simple but incredibly flavorful. You don’t even need steak seasoning! This is by far my favorite way to cook mushrooms now. Everyone loves it, including meat eaters!
Here’s what makes lion’s mane mushrooms special-
They are easily recognizable by their cream-colored fluffy pom-pom look, resembling a lion’s mane.
Lion’s mane has a mild, savory flavor that can be easily sauteed or grilled.
They can grow quite large and have a soft, tender texture, perfect for making mushroom steaks.
They are prized for their culinary versatility and health benefits.
You can find them at your local farmer’s market, natural grocers that have a well-stocked mushroom section or major grocery stores that carry a variety of mushrooms.
Simple Equipment
This simple stovetop recipe requires minimal equipment. Here’s what you’ll need:
1 large (10-12”) cast-iron skillet
A second cast-iron skillet for pressing the lion’s mane steaks
Equipment Substitutions
If you don’t have cast-iron pans handy, here’s what you can use:
A heavy bottomed frying pan or heavy ovenproof skillet. Just be sure to check the bottom of the mushroom steaks often to ensure there’s no burning.
Any heavy, flat-bottomed item can be used to press the lion’s mane mushrooms. A bacon press, other skillet, or even a flat-bottomed bowl will work just fine.
3 Ingredients You’ll Need
You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post. Here’s a look at what’s in this recipe plus some ingredient notes.
Lion’s mane mushrooms- The hero of our savory story and the best shape and texture for mushroom steaks. Other varieties such as oyster and portobello are also delicious but shaped less like a traditional steak.
Vegan butter- infuses into the mushrooms as they cook, creating deep flavor in a single step.
Which vegan butter is best?
For years I’ve cooked and baked with Earth Balance Buttery Sticks.
But my daughter and vegan chef suggested I try Country Crock Plant Butter for its realistic taste. It’s made from olive oil and I highly recommend it!
Miyoko’s Plant Milk Butter is another reader favorite.
Flakey salt- I always reach for Diamond Crystal Kosher salt when seasoning any dish. It’s the perfect texture, economical, and less bitter tasting than standard table salt.
Ground black pepper- optional but adds a touch of heat and texture.
How to make this recipe (with photos)
When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there.
1. Prepare your mushrooms. On a cutting board, turn the mushrooms stem side up. Trim off the end of the stem so that the mushroom sits flat when flipped right side up.
2. Melt 2-3 tablespoons of vegan butter in a large heavy cast-iron skillet over medium-high heat. You need enough to generously coat the bottom of the pan. Working in batches if needed, place the mushrooms stem-sides down in the hot fat. Let them absorb the vegan butter for about a minute.
3. Place a second heavy skillet on top of the mushrooms. Do not press down yet. Cook until the bottoms are golden brown, checking frequently to ensure there is no burning.
4. Add one more tablespoon of vegan butter, if needed, to the skillet. Once melted, flip the mushrooms over. Scootch them around in the melted vegan butter to coat the fluffy side.
5. Now gently but firmly press down on the center of the top pan. This technique of pressing will flatten the mushrooms, allowing their liquid to release, and create a firm steak. A lot of liquid may squeeze out and pool in the bottom of the pan. That’s totally normal and will add additional flavor.
6. Cook until all the liquid in the skillet has absorbed into the steaks and the second side is golden brown. This can take 2-5 minutes depending on the moisture level of your mushrooms.
7. Once golden and seared on both sides, season mushrooms with salt and a few twists of ground black pepper. Enjoy while hot!
How to Store
Although mushroom steaks are best eaten hot off the skillet, you can store any leftovers by cooling them to room temperature first. This helps prevent them from becoming rubbery. Then place the steaks in an airtight container in the fridge for up to 5 days.
Reheat them in a skillet for a few minutes on each side with additional melted vegan butter.
Helpful Tips
Look for the largest lion’s mane mushrooms that you can find. Large mushrooms will make full sized steaks.
Medium sized mushrooms make excellent burgers.
If small chunks of mushroom become separated while cooking don’t fret! Fry them in the pan with the steaks. The little seared chunks are delicious!
Be sure to protect your hands from the hot pan when pressing by using a kitchen towel or oven mitt.
Feel free to flip the mushrooms over more than once and press each side for a nice golden-brown sear on both sides. The amount of pressure you use will determine the thickness of the finished steak.
Lion’s Mane Health Benefits
This fungus is good for your brain!
They contain compounds called hericenones and erinacines, which can stimulate the production of Nerve Growth Factor (NGF), a protein crucial for the growth of nerve cells. It’s best known to boost memory, sharpen focus, and even help with mood. Okay, that was nerdy but fun. 🍄
Some studies indicate that it might slow cognitive decline in conditions like Alzheimer's disease by protecting brain cells from damage.
Beyond the brain, it’s also believed to help with immune support, gut health, and reducing inflammation. Woohoo!
Other Hearty Main Dishes with Mushrooms
Even mushroom skeptics, (like my husband, Todd) devour these stick to your ribs recipes. They work beautifully with many different types of mushrooms. Surprise yourself and try a variety other than cremini!
Oyster Mushroom Pot Pie is cozy, rustic and perfect for fall evenings.
Vegan Mushroom Stroganoff is on my all star list of favorite recipes. I’ve made it many times for catered weddings and banquets. It’s so yummy with oyster mushrooms!
Try Roasted Butternut Squash with Caramelized Onions and Mushrooms this fall in preperation for the holidays.
Vegan Lasagna with Cheesy Cashew Cream happily feeds a crowd, especially with Pecan Meat mixed into the ragu sauce.
Get creative with Vegan Clam Chowder and try it with a variety of mushrooms.
The more I get to know mushrooms, the more I fall in love with them! They seem like plants but are actually more like distant cousins of animals that have a taste for decaying matter. Crazy right?!
With foraging season just around the corner, I’m SO excited to use this simple recipe to cook up all the tasty little guys that come our way this fall.
If you need me, just follow the trail of fungus! 🍄
X,o,
Lion's Mane Mushroom Steak Recipe With Vegan Butter
Ingredients
Instructions
- Prepare your mushrooms. On a cutting board, turn the mushrooms stem side up. Trim off the end of the stem so that the mushroom sits flat when flipped right side up.
- Melt 2-3 tablespoons of vegan butter in a large heavy cast-iron skillet over medium-high heat. You need enough to generously coat the bottom of the pan. Working in batches if needed, place the mushrooms stem-sides down in the hot fat. Let them absorb the vegan butter for about a minute.
- Place a second heavy skillet on top of the mushrooms. Do not press down yet. Cook until the bottoms are golden brown, checking frequently to ensure there is no burning.
- Add one more tablespoon of vegan butter, if needed, to the skillet. Once melted, flip the mushrooms over. Scootch them around in the melted vegan butter to coat the fluffy side.
- Now gently but firmly press down on the center of the top pan. This technique of pressing will flatten the mushrooms, allowing their liquid to release, and create a firm steak. A lot of liquid may squeeze out and pool in the bottom of the pan. That’s totally normal and will add additional flavor.
- Cook until all the liquid in the skillet has absorbed into the steaks and the second side is golden brown. This can take 2-5 minutes depending on the moisture level of your mushrooms.
- Once golden and seared on both sides, season mushrooms with salt and a few twists of ground black pepper. Enjoy while hot!
Notes
How to Store
Although mushroom steaks are best eaten hot off the skillet, you can store any leftovers by cooling them to room temperature first. This help prevent them from becoming rubbery. Then place the steaks in an airtight container in the fridge for up to 5 days.
Reheat them in a skillet for a few minutes on each side with additional melted vegan butter.
Helpful Tips
- Look for the largest lion’s mane mushrooms that you can find. Large mushrooms will make full sized steaks.
- Medium sized mushrooms make excellent burgers.
- If small chunks of mushroom become separated while cooking don’t fret! Fry them in the pan with the steaks. The little seared chunks are delicious!
- Be sure to protect your hands from the hot pan when pressing by using a kitchen towel or oven mitt.
- Feel free to flip the mushrooms over more than once and press each side for a nice golden-brown sear on both sides. The amount of pressure you use will determine the thickness of the finished steak.
For step-by-step instructions with photos, scroll up to blog post!
Nutrition Facts
Calories
87.85Fat (grams)
2.28 gSat. Fat (grams)
0.76 gCarbs (grams)
13.27 gFiber (grams)
3.4 gNet carbs
9.86 gSugar (grams)
3.02 gProtein (grams)
3.39 gSodium (milligrams)
186.4 mgCholesterol (grams)
0 mgNutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
