How to make the juiciest STEAKS
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Published 2023-09-16
Perfect for vegans, the veg-curious, or anyone advised to cut down on meat, this guide is your ticket to fulfilling those deep-seated cravings with whole-food, plant-based marvels: MUSHROOMS.
This culinary breakthrough is a game-changer, ready to amaze and inspire. Embrace your inner chef and prepare to impress!
In gratitude, we only ask that you mention us and maybe, just maybe, extend a dinner invite if these steaks grace your restaurant's menu 😉.
When in the U.K. marvellous-mushrooms.co.uk/ grow kits. Use code: DEREK15 on any variety to grow yourself.
In the US, look online at HIFIMYCOLOGY, Texas and Southwest
North Spore Mushroom on the east coast
Far West Fungi on the west coast
Cleveland Fungi for Central US to name just. a few.
We wrote the WICKED HEALTHY COOKBOOK available online at all major dealers.
The brand Is wickedkitchen.com/
Grill is Ovo Kamando
Butcher block I found on Etsy.
Knives: Shun and Nameko
Lions Mane Mushroom
1. Press method: press first to shape then marinade and cook to finish
2. Raw method: marinade first, pressing while marinading and press while cooking
3. Vac bag method: (if you have access) naturally presses and then must press before and while cooking
Marinade:
1 cup boiling water
2 shots Red Wine
1 Shot Olive Oil
1 shot Soy Sauce
2 Tablespoons Beet Powder
2 tablespoons Fresh Thyme, chopped
1 Tablespoon Garlic, granulated.
1 Tablespoon Onion, granulated.
1 tablespoons Black Pepper
Add all dry ingredients to a large bowl then add boiling water and wet ingredients and whisk together.
Choose a method shown or try all three for yourself. Let me know how it goes.
Cheers,
All Comments (21)
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I have commented a few times on your videos but this one blows me away. You take plant based eating to a whole other level. You can almost taste the mushroom steaks, they look so delicious. What an incredible Vegan chef you are. ❤💌👌
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I made this recipe yesterday after a few days of being somewhat apprehensive about what looked like a complicated process. I should not have worried. It turned out far better than I could have imagined and keeping it real, I am NOT a mushroom fan, at all. It took about 15 minutes to press a very large lion's mane to about 1" thick. Put it into a plastic storage container and covered with the marinade and popped it into the fridge overnight. Slapped it on a very hot BBQ grill and all I can say is it was magic. Sliced it like flank steak at an angle and offered it to the non-vegan guests. NONE LEFT! This will be a regular and doing a Mexican version for fajitas next. Can't thank you enough, Derek. Cheers from the Central Coast of California.
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I recently got married and made this for my husband and myself as our reception meal! It was absolutely delicious!!
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I'm classically trained, graduated Le Cordon Bleu, worked in dozens of kitchens. My wife is vegan and nothing she's ever introduced me to has looked like these steaks. I'm so going to be making these and if I ever open my own restaurant, I'm going to have something like this on my menu. Thank you chef.
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Wow. Every now and again a vegan chef does something to change the game. THIS is a game changer! Many thanks!
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Dude, I doubted you for a minute but my curiosity drove me to click. This is insane, not only have I never seen these mushrooms before but the end result is mind blowing. YOU WIN THE INTERNET AWARD OF THE DAY 🏆 props!
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Im a chef from Hamburg Germany and I couldn't belive my eyes on what I just saw! Thank you for sharing your knowledge!
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We don't need LAB GROWN, we need a MUSHROOM INDUSTRY!!
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I have started my mushroom urban farming business a month ago. First batch of Lion's Mane is colonising. I am also growing some pearl oyster mushrooms and shiitake. I hope to supply the local restaurants and the local people at farmer's markets here in the North East of Scotland. I am also a chef but have never tasted Lion's Mane mushrooms before in my 30 something years of chefing (until I grew my own). The health benefits of these mushrooms are so good. Hence the reason you can't find them fresh anywhere to buy. All the growers make tinctures, mushroom powder and other supplements.
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Hey thanks dude…im a vegan chef and use fire bowls and have cooked all sorts of locally sourced mushrooms, shiitake, kings but never knew how to get the Lions to cook well other than rubbery …so im deeply grateful for your generous sharing. I’ll be cooking some next week in Brighton !! Cheers and bon appetite !
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After nearly two years of vegan eating we’ve craving old-fashioned burgers. We tried the pressing method with both Portabello & Lions Mane. We finished the cooking with time on the grill. The result was juicy-delicious mouth satisfying burger. Next time we will include a crispy tofu slice. Mr Derek, thanks for your skill, techniques and generous sharing of this recipe. As much as I despise cliches, this recipe is a “game-changer”. Now, please show us the how-to of growing the shrooms at home if you will! Darrel & T.J. Louisiana
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We just marinated and cooked our first homegrown Lion’s Mane mushroom and it was so delicious and totally satisfying with some veg sides. Thank you for explaining and demonstrating several different ways to make them. We are sold on mushroom steaks! The next test will be on the BBQ.
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Sending this to the chefs at my favorite local restaurants. They won’t know, but it’ll be a race, the first one to put it on their menu wins and I’ll be hanging out there a lot more often. Ooh, maybe instead I’ll invite them over to my place and make it for them first just to show them how amazing it is. As always; Good girl Frankie!!
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Mr Sarno. How does one comprehend, the magnitude of such cooking methods? Clearly, this will grace the plates, and fulfil the need to experience sheer culinarily magnificence!
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Wow this looks absolutely amazing. I've been vegan for over 10 years and this is the first time I'm seeing a mushroom dish actually look like that. I will be trying this ASAP.
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I am transitioning to become vegan and you are helping me so much! I moved away from red meat and pork over 5 years ago, however, chicken and fish have been a bear to let go. I love your recipes and I think in particular what you do with mushrooms will take me over the finish line.
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You're an incredible chef Derek. You've upped my cooking game immensely!
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So I've been vegetarian for 17 years. I had always wanted to try this but I despise mushrooms with every fiber of my being. That said, I'll try anything once so I got some Lion's Mane mushrooms and followed your videos and holy shit they were incredible. It actually freaked me out a little how meaty they were, lol! You've absolutely converted me into a Lion's Mane fan!
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I did it. You gotta be kidding me. I pressed it hot in a steel pan. Marinated it in the beet marinade 30 minutes. Marinated it in ginger teriyaki for ten minutes, then air fried it up for ten minutes per side at 400. Ridiculous Thanks for the inspo! Cheers!
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Thanks Derek! Mushroom farmer here, this is the coolest mushroom steak recipe I've seen so far. Check out Fat Moon Mushrooms if you're in MA!
