The sound of a sizzling steak combined with the warm, savory aroma of a rich marinade is enough to make anyone’s mouth water. And you can experience the same with a vegetarian-friendly Lion’s Mane Steak—made with lion’s mane mushroom.
RELATED: The Best Plant-Based Proteins (That Are Also Paleo)
Mushrooms make a great swap for any steak dish because they are lower in calories, contain significantly more potassium, less sodium, and a wider variety of vitamins and minerals.1,2 In general, mushrooms are high in fiber, which supports gut health and stimulates beneficial gut bacteria.3 Having healthy digestive function also directly correlates with a healthy immune system.
To make this Lion’s Mane Steak extra crispy and tender, we fried each side and flattened the mushroom down. We used a griddle weight, but a small, flat lid would also work well to press on the mushroom. When flattening, be sure to watch out for griddle spit. As the mushroom releases water, it will react with the oil and can fly out of the pan and burn your skin.
TIPS
- If you have beetroot powder, you can mix ¼ teaspoon of it with ¼ cup water to get the same result as beetroot juice.
- What’s a steak without the sides? Round out your dinner with Mashed Sweet Potatoes and a Brussels Sprout Slaw.
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Lion’s Mane Steak
- Recipe by: Kimberly Lord Stewart
- Serves: 1
- Meal: Dinner
- Serves: 1
- Prep Time: 24 minutes
- Cook Time: 14 minutes
- Total Time: 38 minutes
Ingredients
2 tbsp olive oil, divided
1 whole lion’s mane mushroom
1/4 cups beetroot juice
1 tbsp balsamic vinegar
1/2 tsp smoked paprika (AIP – omit)
1/4 tbsp honey
1 tbsp apple cider vinegar
1/4 tsp garlic powder
1/4 tsp onion powder
Pinch black pepper (AIP – omit)
Directions
Heat 1 tablespoon olive oil in a wide-bottomed cast-iron pan over high heat.
Once hot, add lion’s mane to pan and fry until slightly golden, about 5 minutes each side.
Use a griddle weight to press the mushroom down until it’s about 1-inch thick. Remove from heat.
In a medium bowl, mix beetroot juice, balsamic vinegar, paprika, honey, apple cider vinegar, garlic powder, onion powder, and black pepper.
Add lion’s mane to the beetroot juice marinade and coat it well. Let sit at least 20 minutes, or overnight.
Once lion’s mane is marinated, heat 1 tablespoon olive oil in the same cast-iron pan over high heat.
Remove the mushroom from the marinade and fry on each side for 2 minutes.
Remove from heat and let cool for 2 minutes before eating.
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