A few weeks ago, we were at Mainly Mushrooms, and we saw Lion’s Mane. Having never eaten it before, we bought some and turned it into a simple Lion’s Mane Mushroom Steak entree. We enjoyed the mushroom so much that we went back for some more…and then on the same day, we found even more on a hike!
A lot of our research showed that people like to make “crab cakes” out of lion’s mane, so we decided to try to play on those flavours to build upon our steaks idea. To do so, we coated our lions mane with Old Bay seasoning and pan fried it. Then, to play even further upon the crab cakes theme, we built a remoulade to serve with it. We then served them as an appetizer at my wife’s grandparents house (before eating an amazing Paprikash and Tomato Eggplant Casserole that her grandma made for dinner).
Time: 15 Minutes
- For your Mushrooms:
- Lion’s Mane Mushroom. If you don’t have Lion’s Mane, we think a soft tofu would sub in well (with liquid removed via paper towel)
- Old Bay Seasoning
- For your Remoulade:
- Whole Grain Dijon Mustard
- Pickled Horseradish
- Smoked Paprika
- Hot Sauce. We went with a garlic hot sauce.
- Cut the very bottom of your lion’s mane off, and then rinse to clean your mushrooms. Pat dry with a paper towel, and transfer to a cutting board.
- Using a sharp knife, cut your mushrooms into cross-sections to form “steaks.”
- Sprinkle old bay liberally on top of your mushrooms.
- Heat some butter in a cast iron pan, and when it’s hot, add your mushrooms…Old Bay side down.
- As the first side of your mushrooms cooks, sprinkle old bay on the side that is now facing up in your pan.
- Cook for about 3-4 minutes, and then flip. Cook the other side for another 3 minutes or so until your mushrooms are golden brown on the outside.
- As your mushrooms cook, add all of your remoulade ingredients into a bowl, and mix to completely combine.
- When your mushrooms are ready, plate, top with your remoulade, devour, and enjoy!