Lion's Mane Steaks with Mash
Lion's mane mushroom steaks served with potato and carrot mash and tenderstem broccoli
INGREDIENTS
For the Lion's Mane Steaks:
- 1 kg Lion's mane mushrooms
- 4 tbsp Butter
- 4 cloves Garlic
- 200 ml Red wine
- 2 sprigs Fresh rosemary
- 2 tbsp Dried thyme
- 1 tsp Mustard seeds
- 1 tsp Smoked paprika
- 1 tsp Sweet paprika
- 1 tsp Ground ginger
- 2 dessert spoons Beetroot powder
- Garlic powder, to taste
- Salt, to taste
- Black pepper, to taste
For the Sides:
- 500 g Potatoes
- 600 g Carrots
- 300 g Tenderstem broccoli
- 1 tbsp Butter
- 8 tbsp Plant milk
- Salt, to taste
- Black pepper, to taste
- Nutmeg, to taste (optional)
INSTRUCTIONS
For the Lion's Mane Steaks:
- 1 Melt the butter in a frying pan and add the chopped garlic, rosemary and thyme. Sauté until fragrant.
- 2 Add the lion's mane mushrooms whole and season with salt, garlic powder and black pepper. Let them fry.
- 3 Turn the mushrooms, season again and keep cooking. As they cook, the mushrooms release their juices. Pour these off into a bowl and keep them, so the mushrooms sear rather than stew. Press the mushrooms down with a spatula or a pan to help squeeze the juices out. Keep going until the mushrooms are well browned and have shrunk.
- 4 To the bowl of mushroom juices, add the mustard, smoked paprika, sweet paprika, ginger, black pepper, garlic powder and beetroot powder. Mix well, then add the wine and mix again.
- 5 When the mushrooms are well seared, take them out of the pan and set aside on a plate.
- 6 Pour the mixture from the bowl into the same pan and reduce until it thickens and the alcohol has cooked off.
- 7 Return the sauce to the bowl and add the mushrooms, turning them to coat. Leave to marinate for about 2 hours.
- 8 After marinating, preheat the oven to 200°C.
- 9 Place a tray with a layer of water on the middle shelf of the oven and set the rack above it. Arrange the mushrooms directly on the rack and roast for 30 minutes, turning halfway.
- 10 Turn the oven up to 220°C on the grill setting and cook for another 10 minutes, turning halfway, or until well charred.
For the Sides:
- 1 Peel, wash and cut the potatoes and carrots into small pieces.
- 2 Cook in boiling water for 15 to 20 minutes, or until completely soft.
- 3 Drain and mash with a potato ricer or masher.
- 4 Add the butter and plant milk, mix well and season with salt, black pepper and nutmeg to taste. Loosen with more plant milk if needed, until it is the texture you like.
- 5 Cook the tenderstem broccoli in a pan of boiling water for 6 minutes, or until done to your liking.
- 6 Serve the lion's mane steaks with the mash and the broccoli.
