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Allison Crawford at The Hungry Carrot

Grilled Lion's Mane Steak Ciabatta Sandwiches

Marinated meaty mushrooms are grilled to perfection with crispy onion straws, peppery arugula, creamy garlic aioli, and a tangy barbeque sauce served on a charred ciabatta bun. It's the perfect meaty and filling meal for meat eaters and vegans alike. Serve with potato wedges or a Summer salad for your next BBQ and get ready to wow your guests!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Mushroom Steaks
  • 2 large lion's mane mushrooms
  • 1 tbsp olive oil
  • 1 tsp flaky sea salt
  • 2 tbsp barbeque sauce
Mushroom Steak Marinade
  • 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
Crispy Onion Straws
  • 1/2 medium yellow onion-thinly sliced
  • 1 cup vegan buttermilk or high-fat milk
  • 1 cup flour
  • 1 tsp salt
  • 1/2 tsp pepper
Assembly
  • 2 ciabatta buns
  • 1/2 cup arugula
  • 2 tbsp vegan garlic aioli
  • 2 tbsp barbeque sauce
  • oil for frying

Method
 

Crispy Onion Straws
  1. Thinly slice the onion and place the slices in a bowl or jar with the buttermilk. Let them soak for 10-20 minutes.
  2. Mix the flour, salt, and pepper in a shallow dish or bowl. Drain the onion slices and toss them in the flour mixture until well coated.
  3. Heat up frying oil in a skillet over medium-high heat. When a small amount of flour tossed in the oil sizzles, it is hot enough to add the onions.
  4. Fry the onion slices in a single layer until golden brown or about 5-10 minutes. Drain and set aside.
Mushroom Steaks
  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 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 grill for another minute or two.
  7. Throw the ciabatta buns on the grill for the last few minutes to get a nice char. Remove from heat and set aside.
Assemble
  1. On the bottom of the bun smear some vegan garlic aioli. Top with some fresh arugula.
  2. Place the mushroom steak on top of the arugula. Add some crispy onion straws.
  3. Spread some BBQ sauce on the top bun and set on top of the onion straws. Serve warm with some potato wedges, cauliflower mac and cheese, or a fresh Summer salad.