There’s something special about lion’s mane mushroom steaks that makes them a great option for any meal. With their meaty texture and unique flavor, these mushrooms are perfect for a cozy dinner or when you want to impress friends with a delicious vegan dish.
This recipe addresses issues of flavor depth, uneven cooking, and presentation often encountered with plant-based dishes, making it accessible for everyone.
I have had my share of overcooked mushrooms, but this recipe tackles that problem like a champ! It ensures that the steaks are perfectly tender with a deep flavor, making sure each bite is satisfying. After many trials, I’ve found this approach truly enhances those earthy notes.
In just about an hour and 15 minutes, you’ll get tender, seasoned steaks that feel gourmet but are surprisingly easy to prepare. The marinating time of just 30 minutes infuses incredible flavor, giving you that special dining experience right at home.
If you want to complement your meal, try my Broccolini Frittata, which pairs beautifully with these mushroom steaks!
Table of contents
Why You Will Love This Recipe
- Hearty Texture , The lion’s mane mushrooms offer a denser bite comparable to traditional steaks, making each slice satisfying and ideal for anyone looking for a meat alternative.
- Rich Flavor Profile , Infused with garlic powder and smoked paprika, these steaks have layers of flavor that complement the natural umami notes, creating an inviting and savory dish that stands out.
- Make-Ahead Convenience , With just a little overnight marination, this dish not only saves time but also allows the flavors to deepen, making it a fantastic option for meal prep or unexpected guests.
- Presentation Ready , The visually striking appearance of these mushroom steaks makes them a showstopper on any plate. Topped with a sprinkle of gremolata, they’re bound to catch eyes at any table.
Succulent Lion’s Mane Mushroom Steaks
- Prep Time: 60 minutes
- Cool Time: See notes
- Cook Time: 25 minutes
- Total Time: 8 hours
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Lion’s Mane ‘Crab’ Cakes – crispy, vegetarian crab-style cakes made with shredded lion’s mane mushrooms, panko, Old Bay, and a garlic-dill aioli.
Ingredients
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Pair with a fresh arugula salad or a quinoa side dish.
- Serve alongside tangy coleslaw for added crunch.
- Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Lion’s Mane mushrooms: Look for firm, white mushrooms free of any dark spots. These add an incredible, meaty texture that makes them perfect for steaks!
- Olive oil: Extra virgin olive oil works best here. It brings out the umami flavor in the mushrooms while helping them brown nicely. Make sure to use a good quality oil for the best results.
- Garlic: Fresh garlic is key for a bold flavor. Chop it finely for even distribution. Avoid pre-minced versions; they can lose flavor. This adds aroma and depth to your dish!
- Fresh herbs: I recommend using thyme or parsley for an aromatic touch. Fresh herbs elevate the plate’s flavor profile while adding a fresh aspect. Dried herbs can work in a pinch, but fresh is best.
- Lemon juice: Freshly squeezed lemon juice brightens the dish, balancing the richness of the mushrooms. Bottled lemon juice doesn’t compare, so squeeze your own!
- Lion’s Mane mushrooms: Look for firm, white mushrooms free of any dark spots. These add an incredible, meaty texture that makes them perfect for steaks!
- Olive oil: Extra virgin olive oil works best here. It brings out the umami flavor in the mushrooms while helping them brown nicely. Make sure to use a good quality oil for the best results.
- Garlic: Fresh garlic is key for a bold flavor. Chop it finely for even distribution. Avoid pre-minced versions; they can lose flavor. This adds aroma and depth to your dish!
- Fresh herbs: I recommend using thyme or parsley for an aromatic touch. Fresh herbs elevate the plate’s flavor profile while adding a fresh aspect. Dried herbs can work in a pinch, but fresh is best.
- Lemon juice: Freshly squeezed lemon juice brightens the dish, balancing the richness of the mushrooms. Bottled lemon juice doesn’t compare, so squeeze your own!
Recipe Tips
- If mushrooms are browning too quickly, reduce heat to low after 5 minutes of cooking to prevent burning.
- When your mushrooms don’t have enough flavor, let them marinate for an additional hour to absorb the marinade deeply.
- If pressed mushrooms are too soft, use a heavier weight, such as a cast iron skillet, for better results during cooling.
- For uniform cooking, slice mushrooms into 1-inch thick pieces to ensure they cook evenly throughout the 30 minutes.
- If the skillet is smoking, it’s too hot; reduce heat immediately and allow it to cool for a minute before continuing.
Serving Suggestions
Serve lion’s mane mushroom steaks with a side of roasted asparagus or sautéed spinach. I also enjoy pairing them with a quinoa salad or a lightweight coleslaw made with cabbage and carrots.
Use lion’s mane mushroom steaks to make a hearty sandwich with gluten-free bread or as a taco filling. They also work well in a grain bowl, layered with brown rice, chickpeas, and fresh vegetables.
Top with a drizzle of balsamic reduction or a creamy tahini sauce for added flavor. You might also consider garnishing with fresh herbs like parsley or chives before serving.
Recipe variations
- You can use either fresh lion’s mane mushrooms or dried rehydrated ones for these mushroom steaks. Slice into 3, 4 thick, one-inch pieces for even cooking.
- Add 1 teaspoon garlic powder, 1 teaspoon dried thyme, and ½ teaspoon smoked paprika to the marinade, along with ½ cup soy sauce and ½ cup olive oil for flavor depth.
- Either extra-virgin olive oil or avocado oil can be used for searing. If using frozen mushrooms, thaw completely before marinating and cooking.
- If making for more than four servings, double the marinade ingredients to 1 cup dry red wine and 1 cup olive oil, adjusting marinade and cooking times accordingly. This matches scaling in my Mushroom Spinach Pasta recipe.
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How to Store?
To keep your lion’s mane mushroom steaks fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container and keep at room temperature for up to 1 day to maintain texture and flavor.
Refrigeration: Store in an airtight container in the refrigerator up to 4 days, ensuring steaks cool completely before sealing.
Freezing: Wrap mushrooms tightly in plastic wrap or aluminum foil, place in a freezer container up to 2 months. Thaw in the refrigerator.
Other Recipes You’ll Love
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