Lion’s Mane Steaks with Chimichurri

I am constantly amazed by the versatility of the Lion’s mane mushroom and it’s ability to transform into almost anything.  From crab cakes to skewers to dinner dishes like this one where the mushroom takes the form of a ‘steak’ and is topped with a punchy, herby chimichurri sauce.   Serve this as a healthy grain bowl or with your favorite sides for a full dinner spread .  The flavor and texture that is achieved in this dish is amazing!  

Click here to get all the mushrooms you need for this recipe:

 

What you will need:

2 medium sized Lions mane mushrooms – ¼ to a scant ½  pound

1 portion of your favorite chimichurri sauce recipe – Try this one from Food and Wine Magazine or this one from CafeDelites

Try with garlic quinoa, or steamed rice, and sautéed vegetables like bell peppers and carrots!

Ingredients for Marinade

2 Tablespoons liquid aminos or soy sauce

1 Tablespoons olive oil

2 teaspoons paprika

1 teaspoon garlic powder

2 teaspoons brown sugar

Scant ½ teaspoon salt

½ teaspoon chili flakes

 

To prepare dish:

Make your chimichurri and set aside in a flash dish like a pie plate, or bowl. 

Next, combine the marinade ingredients in a bowl or glass pie plate.Mix until well and set aside.

Heat a skillet on medium heat. Add a drizzle (about a teaspoon) of oil, then add your Lion’s mane flat side down.  Using tongs press down on the top of the Lion’s mane for a minute or two.Then take a plate or press, and firmly but gently press down on the mushroom to flatten it into a steak.  Cook until nicely golden then flip, pressing down again to form a nice ‘steak’. 

Place the mushrooms in with the reserved marinade, flipping until well coated and let sit for 15-20 minutes.

Bring your skillet back up to medium heat and add another drizzle of oil.Put the mushrooms back into the skillet, along with any remaining marinade and cook for about 5 more minutes per side until nicely browned and slightly charred.

Remove to a cutting board.  Slice and serve with reserved chimichurri sauce, garlic quinoa and assorted sautéed veggies,