Lion’s Mane Steak
Pan-seared lion’s mane mushrooms cooked steak-style for a firm texture and savoury crust.
Ingredients
- 350 g lion’s mane mushrooms
- 1 tbsp neutral oil such as sunflower, rapeseed, or vegetable, plus a little extra if needed
- 20 g butter or vegan butter
- 1 garlic clove lightly crushed
- 2 –3 sprigs fresh thyme leaves stripped and roughly chopped (optional)
Blackening Rub
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme or oregano
- ½ tsp freshly ground black pepper
- ¼ tsp cayenne pepper optional
- ¾ tsp fine sea salt
Instructions
- Trim away any dirty or woody base, then cut the lion’s mane top to bottom into 3–3.5 cm thick slabs.
- Place the steaks in a dry, cold pan over medium heat. Press with a second pan and cook 3–4 minutes per side until steam subsides and the surface looks dry and matte. Drain excess water if they are especially waterlogged.
- Remove the mushrooms from the pan. Increase heat to high, add the oil, and heat until shimmering.
- Return the steaks to the pan and sear 4–5 minutes on the first side until golden. Flip and sear 4–5 minutes on the second side.
- Reduce the heat slightly. Sprinkle a light, even layer of the blackening rub over the top. Flip and sear 1 minute, then season the second side, flip again, and sear for a further 1 minute until the spices are toasted and aromatic.
- Lower the heat to medium. Add the butter, garlic, and thyme (if using). Baste the steaks with the melted butter for 30–60 seconds.
- Rest for 1 minute before serving.
Notes
Less spicy: Omit the cayenne for a milder, steakhouse-style crust.
Smokier: Add a pinch of chipotle powder or ground cumin to the rub.
Herb-forward: Increase thyme or oregano and finish with lemon zest after cooking.