Effortless Lions Mane Mushroom (Print Version)
# Ingredients:
→ Chimichurri
01 -
A cup of finely chopped flat-leaf parsley
02 -
A quarter cup of minced red onion or three finely chopped shallots
03 -
Two tablespoons of chopped fresh oregano
04 -
One minced clove of garlic
05 -
Two tablespoons of good-quality olive oil
06 -
Juice from a single lemon
07 -
One teaspoon of apple cider vinegar or substitute with extra lemon juice
08 -
A quarter teaspoon of sea salt
09 -
Half a teaspoon of chili flakes; adjust if you like it milder or spicier
→ Marinade
10 -
Two to three tablespoons of avocado oil, and keep more aside for cooking
11 -
Two tablespoons of coconut aminos
12 -
One teaspoon of garlic powder
13 -
A teaspoon of flaky salt (or half a teaspoon sea salt instead)
14 -
Two teaspoons of smoked paprika
15 -
Two teaspoons of coconut sugar
16 -
Half a teaspoon of chili flakes
→ Main Ingredients
17 -
Two lion's mane mushrooms
# Instructions:
01 -
Whisk together the coconut aminos, avocado oil, paprika, garlic powder, flaky salt, and chili flakes in a glass container or bowl. You can set it aside for later.
02 -
Mix oregano, parsley, red onion, olive oil, garlic, lemon juice, sea salt, apple cider vinegar, and chili flakes in a bowl. Leave it aside until serving.
03 -
Warm up some avocado oil in a skillet over medium-low heat. Place one mushroom in the skillet and press it lightly using tongs before flattening it fully by pressing with a heavy plate. Let it cook for a few minutes on each side to create a flattened, steak-like shape. Repeat for the other mushroom.
04 -
Submerge each cooked mushroom into the prepared marinade, coating both sides well. Cover the container or use a spoon to evenly spread the liquid. Sit them in the liquid for 15-20 minutes to soak up flavor.
05 -
Heat the skillet again over medium heat, adding some avocado oil. Sear the marinated mushrooms in the pan for 5 minutes on each side, pressing down with a plate to keep them flat. Pour any leftover marinade over them as they cook. Once they're done, take them out and get ready to serve.
06 -
Spoon the Chimichurri sauce generously over the hot mushroom steaks and serve while warm. If you'd like, add some quinoa as a side.