easy · 10 minutes prep · 10 minutes cook · serves 2
Lion's Mane Steaks
Thick-cut, pan-seared Lion's Mane with a golden crust — the simplest way to taste why people compare it to crab.
Made with Lion's Mane
Ingredients
- 1 whole Lion's Mane mushroom (around 250g), cleaned
- 2 tbsp butter or olive oil
- 2 cloves garlic, lightly crushed
- A few sprigs of thyme
- Salt and black pepper
- Lemon wedge, to serve
Method
- Slice the Lion's Mane into thick steaks, roughly 2cm.
- Pat the slices dry — moisture is the main thing stopping a good crust.
- Warm the butter or oil in a pan over medium-high heat until it shimmers.
- Lay the slices in the pan without crowding them; press gently with a spatula.
- Sear 3–4 minutes per side, adding garlic and thyme for the last minute.
- Season with salt and pepper, and serve with a squeeze of lemon.
Lion’s Mane holds together well enough to treat like a steak, and its mild, faintly sweet flavour takes on a deep, savoury edge once it’s properly browned. The main technique to get right is drying the slices before they hit the pan.
Storage: Keeps in the fridge for up to 5 days in a paper bag; avoid sealed plastic, which traps moisture.