Bleeding Lion's Mane Mushroom Steak
Ingredients
Marinade:
- 1 cup boiling water
- 2 shots Red Wine
- 1 shot Olive Oil
- 1 shot Soy Sauce
- 2 Tablespoons Beet Powder
- 2 tablespoons Fresh Thyme, chopped
- 1 Tablespoon Garlic, granulated
- 1 Tablespoon Onion, granulated
- 1 tablespoons Black Pepper
Other:
- Lion's Mane Mushroom
- Olive Oil
- Salt
- Pepper
- Vegan Butter (optional, for garlic bread butter)
Instructions
- Prepare the Marinade: Add all dry ingredients to a large bowl, then add boiling water and wet ingredients. Whisk together.
- Choose a Method:
- Press Method: Press the mushroom first to shape it, then marinade and cook to finish.
- Raw Method: Marinade the mushroom first, pressing it while marinating and pressing while cooking.
- Vac Bag Method (Restaurant): Vacuum seal the mushroom with the marinade, refrigerate for a few days (or freeze). Press before and while cooking.
- Marinate the Mushroom: Place the mushroom and marinade in a Ziploc bag, squeezing out the air. Let rest in the refrigerator for at least 15-30 minutes (or a few days if using the vac bag method).
- Prepare for Cooking:
- For the raw method, press the marinated mushroom to squeeze out excess liquid. This is important to achieve the right texture.
- Drizzle olive oil and sprinkle salt and pepper on both sides of the mushroom steak.
- Cook the Mushroom:
- Press Method (Home): Heat a cast iron pan with a little oil. Place the mushroom in the pan and rest another cast iron pan on top to gently press it. Slowly apply more pressure. Turn the mushroom frequently, checking to avoid burning. Use medium-high heat. Add a splash of water to create steam and aid cooking. Cook to desired thickness for a "bleeding steak" (medium-rare look).
- Grilling (Home): Grill the mushroom over medium-high heat, turning occasionally. Flare-ups may occur, especially with the raw marinated mushroom.
- Restaurant Method: After vacuum sealing and marinating, press the mushroom and cook on a hot surface (grill or pan).
- Make a Sauce (Optional): Use the remaining marinade to make a sauce by adding fresh thyme. This is safe to use due to the lack of cross-contamination with animal products.
- Serve: Top the mushroom steak with garlic bread butter (vegan butter and bread) or serve with your favorite sides. Slice and enjoy the "bleeding" mushroom steak.
Video Description
"Steak Transformation" Unlocked! Dive into the ultimate guide to morphing Lion's Mane Mushrooms into luscious 'Bleeding Steaks.' I'm ecstatic to unveil three expert techniques cultivated over years, featuring the revolutionary #Sarnosear pressing method—now the gold standard for creating exquisite mushroom steaks.
Perfect for vegans, the veg-curious, or anyone advised to cut down on meat, this guide is your ticket to fulfilling those deep-seated cravings with whole-food, plant-based marvels: MUSHROOMS.
This culinary breakthrough is a game-changer, ready to amaze and inspire. Embrace your inner chef and prepare to impress!
In gratitude, we only ask that you mention us and maybe, just maybe, extend a dinner invite if these steaks grace your restaurant's menu 😉.
When in the U.K. https://marvellous-mushrooms.co.uk/ grow kits. Use code: DEREK15 on any variety to grow yourself.
In the US, look online at HIFIMYCOLOGY, Texas and Southwest
North Spore Mushroom on the east coast
Far West Fungi on the west coast
Cleveland Fungi for Central US to name just. a few.
We wrote the WICKED HEALTHY COOKBOOK available online at all major dealers.
The brand Is https://wickedkitchen.com/
Grill is Ovo Kamando
Butcher block I found on Etsy.
Knives: Shun and Nameko
Lions Mane Mushroom
1. Press method: press first to shape then marinade and cook to finish
2. Raw method: marinade first, pressing while marinading and press while cooking
3. Vac bag method: (if you have access) naturally presses and then must press before and while cooking
Marinade:
1 cup boiling water
2 shots Red Wine
1 Shot Olive Oil
1 shot Soy Sauce
2 Tablespoons Beet Powder
2 tablespoons Fresh Thyme, chopped
1 Tablespoon Garlic, granulated.
1 Tablespoon Onion, granulated.
1 tablespoons Black Pepper
Add all dry ingredients to a large bowl then add boiling water and wet ingredients and whisk together.
Choose a method shown or try all three for yourself. Let me know how it goes.
Cheers,
d