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Lion’s mane mushroom steaks are pan-seared, marinated, then grilled to perfection for a quick and easy insanely delicious meal you will want to make again and again. They are truly one of my favorite things to make for Summer BBQ’s or for when you want a hearty meal that takes almost no effort. They are also incredible to use in steak ciabatta sandos for a complete meal.

Ingredients

These incredible little steaks are so easy to make and most of the ingredients you probably already have on hand.

• 2 large lion’s mane mushrooms
• 1 tbsp olive oil
• 1/2 tsp flaky salt
• 2 tbsp barbeque sauce

Marinade Ingredients

• 1 tbsp soy sauce or tamari for gluten-free
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp liquid smoke
• 1/2 tsp vegan worcestershire sauce
• 1 tsp onion powder
• 1/2 tsp paprika

Instructions

1. Heat up a cast iron skillet over medium heat. Lightly oil the pan and add one mushroom to the pan and get it used to the heat. Lightly salt the mushroom.
2. Using a heavy dish or another skillet, begin pushing down on the mushroom and gradually increasing the pressure until it resembles a steak. You will want to push pretty hard to compact it down to a meat-like thickness. Sear the mushroom on both sides and remove it from heat. Repeat with the other mushroom.
3. In a small bowl or tupperware, add the marinade ingredients and set your seared mushrooms in it. Cover and let sit for 10-20 minutes.
4. While they are marinating, heat a grill to medium-high heat.
5. Remove the mushrooms from the marinade and sear them on the grill over medium-high heat for a couple of minutes on each side until charred. Alternatively, you can return them back to a hot skillet and sear them that way. Add the mushrooms back to a hot pan and sear for a couple of minutes on each side until slightly charred.
6. Baste with the BBQ sauce on each side and serve warm. Leftovers keep in the fridge for a day or two.

Health Benefits of Lion’s Mane Mushrooms

It’s no secret that reducing your red meat intake is better for your health. If you are looking for an alternative to steak, these steak mushies fit the bill. They are packed with beneficial health-boosting compounds without any of the cholesterol, extra calories, and fats. Here are some great reasons to try lion’s mane steaks next time you are firing up the grill:

1. Cognitive Health: Lion’s Mane mushrooms are renowned for their brain-boosting power. They contain compounds like hericenones and erinacines that stimulate the production of nerve growth factor (NGF), which is essential for the growth and maintenance of neurons.
2. Anti-inflammatory Properties: These mushrooms possess strong anti-inflammatory properties, which can help reduce inflammation in the body, potentially lowering the risk of chronic diseases.
3. Immune Support: Lion’s Mane mushrooms are rich in polysaccharides, particularly beta-glucans, which enhance the immune system by activating various immune cells and improving overall immune response.
4. Digestive Health: They contain prebiotic fibers that support gut health by promoting the growth of beneficial bacteria in the digestive tract.
5. Antioxidant Activity: Lion’s Mane mushrooms are packed with antioxidants that help protect cells from damage caused by free radicals, reducing the risk of chronic diseases and promoting overall health.

How Do Mushrooms Stack Up?

Lion’s mane mushrooms look just like steak and are so easy to impart savory flavors with different marinades and sauces. They are meaty and I hate to say it, but mimic the fleshiness of traditional red meat. Even your omnivores will love these.

We have been growing our own lion’s mane and oyster mushrooms and honestly, it’s pretty easy to do. All you really need is a starter kit and some water. We have experimented with a few different kits, but these are our favorites: The Bloom Box and Back to the Roots.

They grow right on your countertop and are ready within a week or two to start cooking with. Plus, you can usually get a second round of mushrooms from each kit which is pretty cool. I can’t wait to hear what you think of these. Happy cooking!

Try these other recipes:

Dairy-Free Garlic Aioli

Cauliflower Mac and Cheese

Black Bean and Quinoa Burgers

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Lion’s Mane Mushroom Steaks

Marinated lion's mane mushroom steaks are the perfect dish for a summer BBQ. They are meaty, juicy, and savory plus super easy to make, and taste incredible. Use them as your main dish, on a steak sandwich, or cut them up for a stir-fry.

Course Dinner, Main Course

Cuisine American

Keyword lion’s mane steaks, vegan steak

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 large lion's mane mushrooms
• 1 tbsp olive oil
• 1/2 tsp flaky salt
• 2 tbsp barbeque sauce

Marinade Ingredients

• 1 tbsp soy sauce or tamari for gluten-free
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp liquid smoke
• 1/2 tsp vegan worcestershire sauce
• 1 tsp onion powder
• 1/2 tsp paprika

Instructions

• Heat up a cast iron skillet over medium heat. Lightly oil the pan and add one mushroom to the pan and get it used to the heat. Lightly salt the mushroom.
• Using a heavy dish or another skillet, begin pushing down on the mushroom and gradually increasing the pressure until it resembles a steak. You will want to push pretty hard to compact it down to a meat-like thickness. Sear the mushroom on both sides and remove it from heat. Repeat with the other mushroom.
• In a small bowl or tupperware, add the marinade ingredients and set your seared mushrooms in it. Cover and let sit for 10-20 minutes.
• While they are marinating, heat a grill to medium-high heat.
• Remove the mushrooms from the marinade and sear them on the grill over medium-high heat for a couple of minutes on each side until charred. Alternatively, you can return them back to a hot skillet and sear them that way. Add the mushrooms back to a hot pan and sear for a couple of minutes on each side until slightly charred.
• Baste with the BBQ sauce on each side and serve warm. Leftovers keep in the fridge for a day or two.

The post Lion’s Mane Mushroom Steaks appeared first on The Hungry Carrot.

Fresh chimichurri is a simple yet vibrant marinade or sauce bursting with fresh flavors. Primarily a mix of parsley, olive oil, and red wine vinegar, there are lots of variations and uses for this delicious chimichurri. Different additions like red peppers, oregano, and minced garlic add lots of complexity to complement your favorite recipe. I love to use this chimichurri on grilled cauliflower steaks, kabobs, tacos, as a pasta sauce, or on tofu bowls.

History of Chimichurri

The roots of traditional Argentinian chimichurri trace back to the 19th century. The most commonly accepted legend is that Irish immigrants created the condiment out of a longing for Worcestershire sauce. However, its exact origins are shrouded in folklore. However it originated, this delicious sauce is more of an infused olive oil and an Argentinian mainstay. Most commonly it’s used as a table condiment for grilled meat, steak, and empanadas.

There are many variations that exist in Uraguay, Paraguay, and Brazil as well. Now it’s very common in most of Latin America. Compared to its spicier Mexican Chimichurri cousin, Argentinian Chimichurri typically has the bright and zesty flavors of fresh parsley and cilantro. Olive oil and red wine vinegar are the primary ingredients as well as dried oregano, salt, pepper, garlic, and chili peppers. It’s a fantastic melding of flavors for a quick dip, sauce, or marinade.

While I made this for vegan and vegetarian dishes, you can certainly make this to accompany a meat dish like steak or chicken. It’s surprisingly healthy and has a lot of toxin-binding capabilities thanks to the parsley. The antioxidant and immune support properties are a great support to organ health.

Fresh Chimichurri Ingredients

At the heart of chimichurri lies a simple yet powerful combination of fresh ingredients, each contributing to its distinct taste and aroma:

1. Parsley: The backbone of chimichurri, fresh parsley provides a bright, herbaceous flavor that forms the base of the sauce. Italian flat-leaf parsley is often preferred for its robust taste and vibrant green color.
2. Garlic: Aromatic garlic adds depth to chimichurri, infusing it with a rich, savory essence. Fresh garlic cloves are minced to release their potent flavor.
3. Olive Oil: High-quality olive oil serves as the emulsifier in chimichurri. It binds the ingredients together while imparting a smooth texture and a light fruity bitterness and nutty undertones.
4. Red Wine Vinegar: Tangy red wine vinegar lends a subtle acidity to chimichurri, balancing the flavors and enhancing its overall complexity. You can use other vinegar varieties, such as white wine vinegar or apple cider vinegar according to personal preference.
5. Oregano: Dried oregano contributes earthy notes and a hint of bitterness to chimichurri, complementing the freshness of the parsley and garlic. While fresh oregano can be used, dried oregano is more commonly employed for its concentrated flavor.
6. Red Pepper Flakes: For a touch of heat, red pepper flakes or chili peppers are often incorporated into chimichurri, providing a subtle kick without overwhelming the other flavors.
7. Salt and Pepper: Essential seasonings such as salt and pepper are added to taste, enhancing the overall balance of flavors and elevating the complexity of the sauce.

How to Use Chimichurri

Whether used as a marinade, condiment, or dipping sauce, chimichurri adds a layer of complexity that’s great on so many dishes:

1. Grilled Veggies: Perhaps the most traditional pairing, chimichurri is delicious when served alongside grilled vegetables like cauliflower steaks and veggie kabobs.
2. Tofu Marinade: Chimichurri also pairs exceptionally well with tofu adding a burst of freshness. Try it on a southwest-style tofu bowl with black beans, avocado, and quinoa, or even over rice and za’atar carrots.
3. Pasta and Bread: Being so versatile, it’s the perfect base for a fresh pasta sauce. One of my other favorites is to use leftovers for dipping oil with fresh bread.
4. Sandwiches and Wraps: Spread chimichurri onto sandwiches, wraps, or burgers for a burst of flavor. I love using it in a grilled cheese for a kick of flavor.
5. Dressing: Chimichurri is awesome as a salad dressing, taco or burrito sauce, drizzled on grilled portobello mushrooms, or corn on the cob. Try it over smashed potatoes too, it’s amazing.

Storage

• Store fresh chimichurri in an airtight container in the fridge for 3-4 days. 
• For longer storage, you can freeze it in an ice cube tray for up to three months. Transfer frozen cubes to a zip-close freezer bag. Defrost cubes of chimichurri in the fridge for several hours or overnight.
• I like to set it on the counter for a few minutes before I am going to use it. This allows the olive oil to come to room temp.

Try these other recipes:

Dairy-Free Garlic Aioli

Black Bean Quesabirria Tacos with Consume

Avocado Crema

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Fresh Chimichurri

A fresh vibrant blend of herbs and spices. A perfect marinade, condiment, and dipping sauce made of fresh parsley, garlic, olive oil, and red wine vinegar. Try it on kabobs, a dip for bread, or as a sandwich spread.

Course Sauces and Dips, Side Dish, Soups and Dips

Cuisine Argentinian

Keyword chimichurri, marinade, parsley, red pepper tomato sauce

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 cup parsley-chopped, stems removed
• 1 tbsp garlic minced
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp oregano-dried
• 1 tsp salt
• 1/2 tsp cracked pepper
• 1/2 tsp red pepper flakes (optional)

Instructions

• Finely chop the parsley leaves and garlic.
• Whisk all the ingredients together in a small container. Cover and let sit at room temperature for an hour before serving. Use as a spread, marinade, or sauce.
• Store in an airtight container in the fridge for up to 3-5 days.
• You can also blend this in a food processor or blender if you prefer a smoother consistency.

The post Fresh Chimichurri appeared first on The Hungry Carrot.