How I make the ORIGINAL Lion's Mane Steaks

We’re making the infamous Lions Mane Steaks for the legendary bassist, Tanya O'Callaghan! Tanya, known for her killer riffs and electrifying stage presence (she’s also never eaten meat) and has travelled across the world to come cook with me. I’m very excited to share how to make the best steaks made from mushrooms and, oh yea, they happen to be vegan. Tanya, whose bass lines are the heartbeat of the anthems we all grew up with and still rock out to is always on tour and we’re happy to have her over for a visit! She has toured, recorded and written with legends such as Whitesnake, Bruce Dickinson (Iron Maiden), Maynard James Keenan (Tool/APC), Dee Snider (Twisted Sister) Steven Adler (Guns N’ Roses) Nuno Bettencourt (Extreme), The Riverdance, The Voice, Orianthi, Michael Angelo Batio, Kevin Godley, Sharon Corr (The Corrs) and David Grey, to name a few. She’s also an animal activist at heart.

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Lion's Mane Mushroom Steaks

INGREDIENTS:

2 to 3 Lion's Mane mushrooms (each the size of a large grapefruit)

For the Marinade:

1 cup boiling water

1 shot red wine (optional)

¼ cup olive oil (add more if desired)

1 to 3 tablespoons soy sauce

2 tablespoons beet powder

2 tablespoons sage & onion seasoning blend

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 tablespoon black pepper

INSTRUCTIONS:

In a large bowl, combine all dry ingredients.

Pour in boiling water and wet ingredients. Stir to combine.

Gradually whisk in the olive oil to form the marinade. Adjust the quantity of liquids based on the number of mushrooms.

Preheat a cast-iron skillet over medium heat until hot, then add a little oil.

After marinating, squeeze excess moisture from the Lion's Mane mushrooms.

Place the mushrooms in the hot skillet. Use an additional pan to gently press them, applying light pressure. This helps extract excess liquid and sear the mushrooms evenly, creating a flavorful brown crust.

Flip the steaks and continue pressing to reach the desired thickness. Repeat as necessary.

For an optional smoky flavor, finish the steaks by grilling them over an open fire.

Serve with your favorite sauce, we enjoyed these with BBQ sauce and fresh made BBQ Beans.

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