Lion's Mane Steaks with Mash
Lion's Mane mushroom steaks served with potato and carrot mash and broccolini
LUNCH/DINNER
Total
1H10min
Prep
20min
Cook
50min
Servings:servings
For the Lion's Mane Steaks:
- 1 kgLion's Mane mushrooms
- 4 tbspVegan butter
- 2 sprigsFresh rosemary
- 2 tbspDried thyme
- 4 clovesGarlic
- 1 tspMustard seeds
- 1 tspSmoked paprika
- 1 tspSweet paprika
- 1 tspGround ginger
- 2 dessert spoonsBeet powder
- 200 mlRed wine
- Garlic powder to taste
- Salt to taste
- Black pepper to taste
For the Sides:
- 500 grPotatoes
- 600 grCarrots
- 300 grBroccolini (bimi)
- 1 tbspVegan butter
- 8 tbspPlant-based milk
- Salt to taste
- Black pepper to taste
- Nutmeg to taste (optional)
Lion's Mane Steaks with Mash
Lion's Mane mushroom steaks served with potato and carrot mash and broccolini
LUNCH/DINNER
Total
1H10min
Prep
20min
Cook
50min
Servings:servings
INGREDIENTS
For the Lion's Mane Steaks:
- 1 kgLion's Mane mushrooms
- 4 tbspVegan butter
- 2 sprigsFresh rosemary
- 2 tbspDried thyme
- 4 clovesGarlic
- 1 tspMustard seeds
- 1 tspSmoked paprika
- 1 tspSweet paprika
- 1 tspGround ginger
- 2 dessert spoonsBeet powder
- 200 mlRed wine
- Garlic powder to taste
- Salt to taste
- Black pepper to taste
For the Sides:
- 500 grPotatoes
- 600 grCarrots
- 300 grBroccolini (bimi)
- 1 tbspVegan butter
- 8 tbspPlant-based milk
- Salt to taste
- Black pepper to taste
- Nutmeg to taste (optional)
INSTRUCTIONS
For the Lion's Mane Steaks:
- 1Melt the butter in a frying pan and add the minced garlic, rosemary and thyme. Sauté until fragrant.
- 2Add the whole Lion's Mane mushrooms and season with salt, garlic powder and black pepper. Pan-fry.
- 3Flip the mushrooms, season again and continue cooking. The mushrooms will release juices — remove these juices from the pan and collect them in a bowl so the mushrooms toast rather than steam. Press the mushrooms with a spatula or a pan to help extract the juices. Continue this process until the mushrooms are well browned and reduced in size.
- 4To the bowl with the mushroom juices, add the mustard seeds, smoked paprika, sweet paprika, ginger, black pepper, garlic powder and beet powder. Mix well, then add the wine and mix again.
- 5Once the mushrooms are well toasted, remove from the pan and set aside on a plate.
- 6In the same pan, add the bowl mixture and let it reduce until it thickens and the wine alcohol evaporates.
- 7Transfer this sauce back into the bowl and add the mushrooms, turning them to coat in the sauce. Leave to marinate for about 2 hours.
- 8After marinating, preheat the oven to 200°C.
- 9Place a tray with a layer of water on the middle shelf and position the grill rack above. Place the mushrooms directly on the rack and roast for 30 minutes, turning halfway.
- 10Increase the temperature to 220°C grill mode and roast for another 10 minutes, turning halfway, until well toasted.
For the Sides:
- 1Peel, wash and cut the potatoes and carrots into small pieces.
- 2Cook in boiling water for 15–20 minutes, or until completely tender.
- 3Drain and mash with a potato ricer or masher.
- 4Add the butter and plant-based milk, mix well and season with salt, black pepper and nutmeg to taste. Adjust with more milk if needed, until you reach your preferred texture.
- 5In a saucepan, cook the broccolini in boiling water for 6 minutes, or until done to your liking.
- 6Serve the Lion's Mane steaks with the mash and broccolini.