Pin it
Turn lion's mane mushrooms into juicy, flavorful 'steaks' with a fresh, herby chimichurri. You end up with a plant-based, hearty main course that'll fool anyone into thinking it's not vegan.
I came up with this while trying different meat swaps and was shocked how pressing the mushroom creates such a chewy, steak-like bite. My meat-eating friends ask for it every time they come over.
Mouthwatering Key Ingredients
- Fresh lion's mane mushrooms: The best taste and texture comes from mushrooms that are white and firm with no dark spots.
- Coconut aminos: Gives that savory hit you want, minus the soy and gluten.
- Avocado oil: Won't burn even if you crank the heat, so you get an awesome sear.
- Paprika: Gives a little smoky kick and gorgeous color.
- Garlic powder: Loads up the marinade with a big pop of flavor all the way through.
- Coconut sugar: Brings out the sweetness and helps everything caramelize.
- Herbs for chimichurri: Grab the freshest parsley and oregano—super green for bigger taste.
- Shallots: That gentle oniony bite is just right for tossing into chimichurri raw.
- Apple cider vinegar: Adds a punchy zing to balance out all that 'steak' richness.
Simple Step-by-Step
- Dig into the chimichurri:
- Toss together chopped parsley, oregano, minced garlic and shallots, olive oil, lemon juice, apple cider vinegar, a little salt and chili flakes in a bowl. Mix well—letting it hang out while you prep everything else just makes the flavors better.
- Get the marinade ready:
- Mix coconut aminos, avocado oil, coconut sugar, paprika, garlic powder, a sprinkle of salt and chili flakes in a big bowl. Whisk it up so everything dissolves right in.
- Press and start cooking your mushrooms:
- Heat avocado oil in a cast iron pan on medium low. Pop the lion's mane inside, then press down hard with tongs right away. Place a heavy plate on top and hold it about 30 seconds to pack it down for that steak vibe and get moisture out. Let one side cook till golden, usually 3–4 minutes.
- Flip to the other side:
- Carefully turn your mushroom over, give it another strong press, and cook the second side till it’s crisped up (3–4 minutes again) and looking like a flat 'steak.'
- Time to marinate:
- Move those pressed mushrooms to your bowl of marinade. Coat every side well and let them soak up all the flavor around 15–20 minutes, flipping them here and there for extra taste.
- Final golden sear:
- Heat your skillet again with a splash of avocado oil and slide in the mushrooms plus any leftover marinade. Sear about 5 minutes per side, until they get that dark, caramelized edge.
- Dig in while it’s hot:
- Put your mushroom 'steaks' on plates, load up with chimichurri, and enjoy straight away.
Pin it
What gets me every time is watching these mushrooms go from fluffy to chunky 'steak' after pressing. First time I served this to my husband, he couldn’t believe it wasn’t meat till I showed him the leftover mushrooms.
Picking Really Good Lion's Mane
Look for mushrooms that are bright white and shaggy, like a lion’s fur—no brown or yellow bits, as that means they're old. They should feel solid but not rock hard. If you only have dried, soak them in warm water for at least 30 minutes first, but honestly, fresh lions mane turns out best in this dish.
Prep Ahead Secrets
Chimichurri just gets better if you throw it together a day or two early and keep it chilled in a sealed jar. The marinade can be made early too and stashed in the fridge. It's best to cook the mushrooms right before eating, but if you want to speed things up, you can press and sear them a day before, then finish marinating and searing when ready to serve.
Plating Tips
Try the 'steaks' over quinoa for all the protein you need. Or dish them up with roast fingerlings, some steamed asparagus, or an arugula salad with a squeeze of lemon. For a bigger meal, throw in some grilled veggies or a herbed grain salad. Chimichurri on leftovers? Totally works on any roasted veg you have lying around.
Awesome Nutrition Facts
Lion's mane has been a wellness go-to for ages, and now studies hint it might help your brain, calm inflammation, and boost your immune system. They're naturally low cal, high in plant protein, and work great as a meat stand-in. The mix of healthy fats from avocado and olive oil plus all those herbs in the chimichurri make this dish super tasty and good for you.
Pin it
Frequently Asked Questions
- → What’s the flavor of Lions Mane Mushroom?
Think soft with a meaty chew, kind of like seafood or chicken but milder and not fishy.
- → How do I add more kick?
Go ahead and toss in extra chili flakes with both the marinade and Chimichurri for serious heat.
- → What goes well as a side?
Try it with roasted veggies, quinoa, steamed rice, or maybe a cool salad—that combo works every time.
- → Can I swap out stuff in Chimichurri?
Swap cilantro for parsley if you want. Or use lemon instead of cider vinegar for a brighter pop.
- → How long do you let mushrooms soak in marinade?
Let those mushrooms chill in the marinade at least 15-20 minutes so they suck up all that flavor.