LION’S MANE STEAKS

images SERVES 4

Lion’s mane mushrooms rock! They are my favorite—and the meatiest—of all mushrooms. They look soft and fluffy like white pom poms (another name for them). When you press and sear them in a hot pan, they get dense and meaty, nice and brown, and infinitely tastier. Just season them and put them on a plate! For something creamy, spoon on some Cauliflower Mornay Sauce (here). Or serve them as sliders in buns with your favorite barbecue sauce. Lion’s mane mushrooms are wicked good for you. Research shows that they can help regenerate nerves and improve cognitive function. Brain food!—DEREK

3 tablespoons grapeseed oil or other mild-tasting oil

1 tablespoon plant-based butter

1 pound lion’s mane mushrooms (5 or 6 pieces)

1 teaspoon granulated onion

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

image Heat a large heavy pan (such as cast iron) over medium heat until very hot, about 2 minutes. Add half the oil and half the butter, swirling to coat the pan. Add as many mushrooms as will fit into the pan. Use a second heavy pan or a couple of foil-wrapped bricks to weight down and press/sear the mushrooms. Cook for 2 minutes, then remove the weight and transfer the mushrooms to a work surface.

image Add the remaining oil and butter to the pan, swirling to coat. Flip the mushrooms and season the cooked side with half of the granulated onion, salt, and pepper. Return the mushrooms to the hot pan, raw-side down. Return the weight to the mushrooms and press/sear the other side for 2 minutes. Remove the weight and flip the mushrooms in the pan. Season the newly cooked side with the remaining seasonings.

image Return the weight to the mushrooms and cook another 2 minutes. Repeat this process of flipping, weighting down, and searing the mushrooms until they are condensed and pressed, crispy and golden brown with almost no liquid left in the pan, about 10 minutes total. Poke the mushrooms to test whether they are finished cooking. They should feel compact yet fleshy, the way the fleshy base of your thumb feels when you poke it while firmly making the okay sign.

Pro Tip

If you can’t find lion’s mane mushrooms, use cremini or portobello mushrooms instead. Just remove the stems.

OPTION

image To barbecue the pressed mushrooms, follow the directions in Barbecued Maitake Steaks (here).