Juicy, tender Lion’s Mane Steak is a deeply savory, elegant main dish that will wow your dinner guests. Topped with bright Italian gremolata, it’s full of flavor and gourmet flair. A delicious and satisfying plant-based meal!
If you’re looking for more elevated mushroom-based recipes, you’ll also love my Elegant Mushroom Wellington, Mushroom Alfredo Pasta, and Mushroom Étouffée. For even more, take a look at my roundup of Magically Delicious Mushroom Recipes!
Quick Look: Lion’s Mane Steaks
- Prep Time: 15 minutes
- Marinate Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Serving: 3-4 serving
- Calories: 401 calories per steak
- Flavor Profile: Subtle smokiness with umami-rich perfection.
- Difficulty: Easy and beginner-friendly, even with its restaurant worthy taste.
These lion’s mane steaks hold a special place in my heart—I recently made them with a massive mushroom I found growing on a tree in front of my dad’s house. It was one of those magical moments where nature inspires.
With their dense, fibrous texture, lion’s mane mushrooms become wonderfully meaty when slowly cooked. The mushrooms soak up a savory marinade before caramelizing in a hot skillet. As they cook, the mushrooms release their juices and deepen in flavor. Nature’s treasure is transformed into a golden, fork-tender centerpiece that feels special without being complicated. This lion’s mane mushroom recipe is perfect for a cozy dinner, date night, or anytime you want to impress with a vegan main.
Key Ingredients
Lion’s Mane Mushrooms: Look for lion’s mane mushrooms that are creamy white and fluffy. Avoid ones that have turned light brown, as it’s a sign of aging and bitterness. You can find them at many International grocery stores, or at your local farmer’s market. Or you can grow them at home with a simple kit.
Garlic Powder: Adds savory depth to the mushroom marinate without overpowering the mushrooms. Alternatively, swap with onion powder for a slightly sweeter savory note.
Dried Thyme: Brings an earthy, comforting flavor that brings out the mushroom’s natural flavor.
Smoked Paprika: Adds warmth and subtle smokiness to enhance the “steak-like” flavor of this lion’s mane recipe.
Red Wine: Opt for a dry red wine, such as Pinot Noir or Chianti, to add richness and acidity to the marinade and enhance the umami.
Extra-Virgin Olive Oil: Used to caramelize the mushrooms in the skillet and add fat and mouthfeel to this naturally fat-free mushroom. Substitute with avocado oil for a more neutral taste.
Soy Sauce: Adds saltiness and rich umami flavor. Use tamari for a gluten-free variation.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Wondering how to cook lion’s mane mushroom steak with a twist? Try any of these simple customizations:
Herb-Forward: Swap the thyme for 1 tablespoon of fresh rosemary or sage and add a few crushed garlic cloves to the skillet while cooking for a more aromatic, herbaceous finish.
Red “Steak” Coloring: For a rich red color that makes the mushrooms look even more like real steak, add 2 tablespoons of beetroot powder to the marinade–a tip inspired by Derek Sarno.
Garlic Butter Finish: Spoon melted vegan butter over the mushrooms during the final minutes of cooking for an extra-rich, melt-in-your-mouth texture and flavor.
How to Cook Lion’s Mane Mushroom Steak
This recipe is adapted from Derek Sarno’s lion’s mane steak method. He shares several techniques, and this version focuses on the one I find most approachable and rewarding for home cooks: a short marinade followed by a slow, pressed sear that transforms mushrooms into a restaurant-grade specialty.
- Prepare Mushrooms. Slice the lion’s mane mushrooms into 3-4 thick, one-inch slices. Try to slice as many as you can fit in the pan at a time. Or, you may need to cook them in two batches.
- Make Marinade. In a medium bowl, whisk the garlic powder, thyme, smoked paprika, red wine, olive oil, soy sauce, and boiling water until well combined. Allow the marinade cool slightly.
- Marinate Mushrooms. Place the mushroom slices into a gallon zip-top or silicone zipper bag. Pour in the cooled marinade, ensuring the mushrooms are fully submerged. Press out excess air, seal the bag, and spread the mushrooms into an even layer.
- Press & Chill. Place the bag in the refrigerator with something heavy on top and marinate for at least 30 minutes up to overnight.
- Sear & Press. Heat a cast-iron skillet over high heat. Remove the mushrooms from the marinade and place them in the hot skillet, then reduce the heat to medium. Place a bacon press or another cast-iron skillet directly on top of the mushrooms to press them down.
- Cook Low & Slow. Cook the mushrooms for 15 minutes per side, spooning the released liquid over them every 7-8 minutes. The mushrooms should become deeply caramelized on both sides and fork-tender.
- Finish & Serve. Remove the mushrooms from the skillet, and plate. Top the steaks generously with gremolata for a festive garnish that compliments the flavors of this lion’s mane mushroom recipe. See serving suggestions to make it a complete meal below.
Jenné’s Recipe Tips
- Choose fresh mushrooms. Select lion’s mane mushrooms that are creamy white and fluffy with no browning. Older mushrooms can taste bitter and won’t become as tender when cooked.
- Don’t skip pressing the mushrooms. Use a bacon press or heavy skillet to press them at the start of cooking. This crucial step concentrates flavor and creates a meaty, steak-like texture.
- Cook low and slow. These mushroom “steaks” take at least 30 minutes total. The slow sear is what makes them special, so don’t rush the process!
- Spoon the juices. Baste the mushrooms as they cook to keep them moist, intensely flavorful, and richly caramelized.
- Top with homemade gremolata. It takes just a few minutes to prep and adds a bright, herby finish that beautifully balances the rich mushroom steaks.
Serving Suggestions
These tender and juicy vegan mushroom steaks pair well with comforting, hearty sides to make a delicious and celebratory spread. Here are some of my favorite recipe pairings:
Storage Directions
- Refrigerating: Store leftover lion’s mane mushroom steak in an airtight container in the refrigerator for up to 5 days. I don’t recommend freezing this recipe.
- Reheating: Reheat gently in a skillet over medium heat for a few minutes on each side to restore the texture. Avoid microwaving, as it can create a soggy texture.
Lion’s Mane Steak FAQs
Yes you can make mushroom steaks in a variety of skillets. While cast iron gives the best sear and heat retention, a heavy-bottomed stainless steel skillet will also work. Avoid nonstick pans, as they won’t allow the mushrooms to caramelize properly.
Yes. Marinating deepens the flavor and can make the mushrooms even more tender. Store in the refrigerator until ready to cook.
More Impressive Vegan Dinner Recipes
If you tried this Lion’s Mane Mushroom Steaks recipe or any other recipe on my blog, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
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Place the lion’s mane slices into a gallon zip-top bag or silicone zip-top bag.
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In a medium bowl, whisk together the garlic powder, thyme, smoked paprika, red wine, oil, soy sauce, and boiling water until well combined. Let the marinade cool slightly if needed so it’s safe to place in the plastic bag.
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Pour the marinade into the bag with the mushrooms, ensuring they’re fully coated. Spread them into an even layer, then press out as much air as possible before sealing.
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Place the bag of mushrooms on a small rimmed baking sheet or a dinner plate, place something heavy (such as a bacon press or heavy skillet) on top, and marinate in the refrigerator for at least 30 minutes up to overnight.
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Heat a cast-iron skillet over high heat. Remove the mushrooms from the bag and place them in the hot skillet, then reduce the heat to medium. Set a bacon press or another cast-iron skillet directly on top of the mushrooms to press them into the pan. They will release a lot of liquid as they cook.
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Cook for about 15 minutes per side, spooning the pan juices over the mushrooms every 7–8 minutes, until fork-tender and deeply caramelized on both sides.
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Remove from the skillet and serve hot, garnished with gremolata. Enjoy!
Recipe Pro-Tips
- Choose fresh mushrooms. Select lion’s mane mushrooms that are creamy white and fluffy with no browning. Older mushrooms can taste bitter and won’t become as tender when cooked.
- Don’t skip pressing the mushrooms. Use a bacon press or heavy skillet to press them at the start of cooking. This crucial step concentrates flavor and creates a meaty, steak-like texture.
- Cook low and slow. These mushroom “steaks” take about 30 minutes total. The slow sear is what makes them special, so don’t rush the process!
- Spoon the juices. Baste the mushrooms as they cook to keep them moist, intensely flavorful, and richly caramelized.
- Top with homemade gremolata. It takes just a few minutes to prep and adds a bright, herby finish that beautifully balances the decadent mushroom steaks.
Storage Directions
- Refrigerating: Store leftover lion’s mane mushroom steak in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this recipe.
- Reheating: Reheat gently in a skillet over medium heat for a few minutes on each side to restore crispiness. Avoid microwaving, as it can create a soggy texture.
Calories: 401kcal | Carbohydrates: 9g | Protein: 5g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Sodium: 1095mg | Potassium: 614mg | Fiber: 2g | Sugar: 4g | Vitamin A: 177IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 2mg