Lion’s mane are the Swiss army knives of mushrooms. What other fungi can more seamlessly blur the line between plant matter and animal flesh, encompassing both chicken and beef? Pressed and seared, they morph into fillets worthy of a high-end steakhouse, almost infuriatingly rich and juicy. Battered and fried, they’re equally compelling as crispy morsels of popcorn chicken. Given their commensurately luxurious pricing, I’m forever torn on how best to prepare them. Of course, after intense debate, I realized there’s no need to choose when you can have both.
Combining the two ideas has already proven wildly successful for the classic Southern comfort food, chicken fried steak. That is, traditionally, steak prepared in the manner of fried chicken, first seared and then battered and fried to a crispy, crave-worthy finish. Despite having neither meat nor poultry involved, the procedure is almost exactly the same.
When working with lion’s mane mushrooms destined for beefy glory, the key is to first sear them off plain, pressing HARD on both sides. Don’t be shy, don’t worry about hurting their feelings; you need to lean in with all your weight like they owe you money. It takes real pure brute strength to transform the fibrous fungus into something genuinely meaty. Unlike the original animal-based prep, they benefit from a long, slow marinade at this point to amplify the inherently umami flavors.
Cream gravy is essential for a properly composed plate. Flecked with coarsely ground pepper, you can whip it up in minutes, before the steaks even think of cooling down. Deeply bronzed, tender at the core, and clad in that signature craggy, golden armor, they can withstand a drenching ladleful, or two, of the velvety sauce. The seared interior maintains a dense, hearty chew, while the fried exterior shatters away in delicate flakes. It’s indulgent, a little excessive, and completely justifiable.
The beauty of lion’s mane isn’t just in how convincingly it imitates meat, but in the way it refuses to be limited by it. Why settle for chicken or beef, when one mushroom can do both, often in the same bite?
Chicken Fried Lion's Mane Mushroom Steaks
Crispy on the outside, impossibly juicy within, this lion’s mane steak blurs the line between the plant and animal kingdom. Each bite swings from crackling, golden crust to rich, steak-like tenderness, all drenched in peppery cream gravy.
Ingredients
Lion's Mane Mushroom Steaks:
- 1/2 Pound Lion's Mane Mushroom, Cut into Two Large Steaks
- 2 Tablespoons Olive Oil
- 1/2 Cup Dry Red Wine
- 1/4 Cup Soy Sauce
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Dried Thyme
- 1/2 Teaspoon Ground Black Pepper
Chicken-Fried Batter:
- 3/4 Cup All-Purpose flour
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Cayenne Pepper
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Ground Black Pepper
- 1/2 Cup Aquafaba
- 1 Teaspoon Apple Cider Vinegar
To Fry and Serve:
- 1/2 Cup Neutral Oil, Such as Peanut, Rice Bran, or Avocado Oil
- Flaky Salt
- Fresh Parsley, Minced
Cream Gravy:
- 2 Tablespoons Vegan Butter
- 3 Tablespoons All-Purpose Flour
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Black Pepper
- 1 1/2 Cups Plain, Unsweetened Non-Dairy Milk
Instructions
- Set a large skillet over medium-high heat. Add the oil, swirling to coat the bottom. When it begins to shimmer, add the mushrooms, cut-sides down, and cook for 1 - 2 minutes to begin to soften. Use a sturdy spatula to begin pressing down on the mushrooms. Go slowly at first, gradually increasing the pressure as they begin to flatten, until you're leaning in with all your weight.
- After about 5 minutes, flip the mushrooms and repeat the pressing process. They will begin to release water. Keep cooking and pressing for another 5 minutes, until nicely seared on both sides and compressed to 1/2 - 3/4 of an inch.
- Pour in the red wine and soy sauce, followed by the smoked paprika, garlic powder, onion powder, thyme, and pepper. Swirl the pan to combine, bring to a simmer, then turn off the heat. Let marinate for 30 minutes, flip to the opposite side, and marinate for another 30 minutes; 1 hour total.
- When you're ready to fry, begin heating the oil in a deep skillet. For the batter, mix the flour, garlic powder, onion powder, cayenne, salt, and pepper in a shallow bowl. Add the aquafaba and vinegar to a second bowl and mix well.
- Drain away any excess marinade and dip one mushroom at a time in flour. Dip into the aquafaba, then back into the flour, making sure it's completely coated. Gently lower the mushroom into the hot oil, and repeat with the second piece.
- Fry for 4 minutes, gently spoon hot oil over the tops of the mushrooms while they cook. This helps the batter stay together while flipping. Carefully flip, then cook for another 5 minutes, or until both sides are golden brown. Remove from the oil and place on the wire rack.
- Meanwhile, to prepare the gravy, melt the vegan butter in a small saucepan over medium heat. Add the flour, salt, and pepper. Whisk together and cook for 3 - 4 minutes, until it smells lightly toasted. Slowly pour in the milk, whisking continuously to incorporate without creating any lumps. Simmer for 4 - 5 minutes until thickened.
- To serve, sprinkle the hot chicken fried steaks with coarse salt and fresh parsley. Top with cream gravy and enjoy!
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 858Total Fat: 55gSaturated Fat: 19gUnsaturated Fat: 75gCholesterol: 46mgSodium: 2703mgCarbohydrates: 118gFiber: 9gSugar: 14gProtein: 25g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
You have certainly got me intrigued. I have never had Lion’s Mane but it sounds wonderful. We have a mushroom man at our farmer’s market. I’ll have to see it he grows it… Thanks for an entertaining post and a delicious looking recipe.
Hopefully your mushroom man has the hookup! They really are incredible. I’m seeing them sold in more mainstream stores lately too, like Whole Foods and Sprouts.
I don’t think I’ve ever tried lions mane mushrooms. We don’t get them here but I will look for them in Europe.