Recipes

Directions

• Slice the lion’s mane mushroom into steaks: Place it on the cutting board with the stem-side down (like a cauliflower). Slice down the middle, then slice 1.5-inch thick “steaks” from each half. You might get anywhere between 3-6 pieces, depending on the size of your mushroom.
•  Spray or brush the tops of the mushroom steaks with olive oil. Don’t use too much oil, just a thin layer that will help the seasoning stick.
• Season the tops of the mushroom steaks with steak seasoning. I used about ¼4-½ teaspoon steak seasoning per side.
• Preheat a large skillet over medium heat. Lightly spray or brush the pan with olive oil, and place the steaks seasoned side down. Cover and cook over medium heat for 2-3 minutes, or until the mushroom softens and the bottom is becoming nice and browned/blackened.
• Do not let it burn.
• • Uncover the pan, spray or brush the other side of the mushroom steak with oil and season with steak seasoning.
• • Flip the steaks and cook uncovered for another 2-3 minutes, or until the mushroom is cooked to your liking. If mushrooms release liquid in the pan, you can use tongs and a paper towel and absorb it, then continue to cook the mushroom steaks for another few minutes until they’re not soggy.