The first time I cooked a Lion’s Mane Mushroom steak, I was completely blown away by its meaty texture and rich flavor. I couldn’t wait to start developing this Lion’s Mane Mushroom Steak with Gravy—it checked all the boxes for comfort food in our house.
A little backstory: my daughter is a meat eater, while my husband and I are not. That said, I grew up on a farm and have plenty of experience cooking meat. One of the dishes I make for my daughter is a classic seared steak with creamy gravy in a cast iron skillet, usually served over mashed potatoes. For my husband and me, I’ll whip up Air Fryer Tofu or a hearty Lentil Gravy instead.
So when I discovered how incredibly meaty Lion’s Mane mushrooms are, I made it my mission to create a plant-based version of that dish—something that would deliver the same savory, satisfying experience. And let me tell you, this recipe quickly became a household favorite. In fact, I think we might be winning our meat-eater over to our side! 😉
What is Lion’s Mane Mushrooms?
Lion’s Mane is a large white shaggy mushroom that resembles a Lion’s Mane (thus the name!) it is also known as a bearded tooth fungus, or bearded hedgehog, it usually grows in a single clump or ball (similar to pom poms) with dangling spines that give it a shaggy look. It is used frequently in Traditional Chinese Medicine.
Due to increasing awareness and popularity it can now be found at many farmer’s markets, some grocery stores such as Whole Foods. Mushroom farms are also popping up in many areas and they are a great place to find local fresh mushrooms such as Lion’s Mane.
People often think of consuming lion’s mane as an extract, capsule or as an herbal tea. But many do not realize that it is very easy to use in culinary dishes.
Benefits of Lion’s Mane Mushrooms
The studies on Lion’s Mane are pretty incredible—especially when it comes to brain and immune health.
Supports brain health: Research shows that Lion’s Mane contains compounds that stimulate brain cell growth and support overall brain function, which can lead to better focus, memory, mental clarity and cognitive function.
Anti-inflammatory benefits: It also has powerful anti-inflammatory and antioxidant properties, which help reduce inflammation throughout the body.
Heart health: Some studies suggest that Lion’s Mane may support heart health by improving circulation and reducing inflammation—both important factors in maintaining a healthy cardiovascular system.
Ingredients
Butter: 2-3 tablespoons regular or vegan butter.
Lion’s Mane Mushrooms: 1lb. about 2 large mushroom balls, sliced into 1/2 steaks.
Garlic: 3 cloves of chopped fresh garlic.
Red wine: 1/2 cup of red wine for bold flavor, not cooking wine. The alcohol will evaporate out and will leave the mushroom with a rich flavor and deep color.
Vegetable broth: 2 cups of vegetable broth – additional if needed.
Parsley: 1/4 cup of chopped fresh parsley.
Heavy cream: 1/2 cup of heavy cream – regular or plant-based.
Optional – Gravy Master: 1/2-1 teaspoon for enhanced flavor and browning. This is a staple in our kitchen when it comes to gravy as it enhances the brown color to lighter sauces and adds a deep, concentrated flavor. But start with a little amount and add according to taste as a little goes a long way!
Cornstarch and water: 1 tablespoon cornstarch plus 2-3 tablespoons water to make a slurry. This will help thicken the gravy. You may omit this part if you prefer your gravy thin.
Salt & Pepper to taste.
Equipment
- Cutting board
- Sharp knife
- Cast-iron skillet or large skillet with deep sides.
- Whisk, spoon, spatula &/or cooking tweezers for flipping mushroom steaks
- Measuring cups and spoons
Instructions
- Heat 1 tablespoon of butter in a cast iron or large, deep-sided skillet over medium-high heat. Depending on the size of your skillet, you may need to work in batches.
- Add the Lion’s Mane mushroom slices to the skillet in a single layer and sauté for about 2 minutes per side, or until each side is golden brown and nicely seared. Once the first batch is browned, remove it from the skillet and melt the remaining butter. Sauté the next batch the same way.
- When all the mushroom steaks are seared, return them to the skillet and reduce the heat to medium. Add the minced garlic and sauté for about 10 seconds, just until fragrant. Carefully pour in the red wine—it may steam quickly so be careful—and allow it to simmer until it’s mostly absorbed, about 1–2 minutes. Flip and move the steaks occasionally to prevent sticking.
- Next, add the vegetable broth and fresh parsley. Let the mushroom steaks simmer in the broth for about 5 minutes. Then, remove them from the skillet and set aside while you prepare the gravy.
- Make the cornstarch slurry: In a small bowl, mix the cornstarch with water and set aside. **You want the texture to be thin enough to pour, and not thick like a paste.
- Increase the heat to medium-high (if using a cast iron skillet, just slightly, as it retains heat well). You should have about 1½ cups of liquid remaining in the pan—if not, add more vegetable broth. Bring the liquid to a simmer. Add the heavy cream and Gravy Master (if using), whisking constantly. Allow it to come to a gentle boil and simmer for about 30 seconds to let the flavors meld.
- While continuing to whisk, slowly pour in the cornstarch slurry. The gravy will begin to thicken—this should take about a minute. Season with salt and pepper to taste. *If the gravy becomes too thick, add some vegetable broth until you get your desired texture.
- Return the mushroom steaks to the skillet, spooning the gravy over them so they’re well coated. Sprinkle with more fresh parsley if desired.
Serve immediately and enjoy this delicious plant-based mushroom steak!
Storage
Store leftover mushroom steak and gravy in an airtight container in the refrigerator for up to 2-3 days.
Ways to Serve This Dish
- One of our favorite ways is to serve over mashed potatoes with a side of roasted vegetables.
- Serve over freshly cooked Polenta which builds upon the flavor.
- On it’s own with a baked potato, side of veggies or a salad.
I hope you love this dish as much as we do! If you are a mushroom lover and enjoy expanding beyond the average mushroom, then check out our recipe for Black Trumpet Mushroom Risotto! It’s an elegant, rich, flavorful dish that will make you want seconds!
This post may contain affiliate links by which I may receive a small commission. All product links are items I personally use in my kitchen.
Lion’s Mane Mushroom Steak with Gravy
Equipment
- Large pan with deep sides such as a cast iron skillet
- Cutting Board
- Sharp Knife
- Whisk, spoon, spatula &/or cooking tweezers for flipping mushroom steaks
- Measuring cups and spoons
Ingredients
- 2-3 tbsp. butter
- 1 lb. Lion's Mane – about 2 large mushroom balls
- ¼ cup fresh parsley plus additional for garnish
- 3 cloves garlic, minced
- ½ cup red wine
- 2 cups vegetable broth
- ½ cup heavy cream
- ½- 1 tsp gravy master optional
- 1 tbsp cornstarch
- 2-3 tbsp water
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon butter in a cast iron skillet, or large deep-sided pan over medium-high heat. Depending on the size of your skillet, you may need to work in batches.
- Add the Lion’s Mane mushroom slices to the skillet in a single layer and sauté for about 2 minutes per side, or until each side is golden brown and nicely seared. Once the first batch is browned, remove it from the skillet and melt the remaining butter. Sauté the next batch the same way.
- When all the mushroom steaks are seared, return them to the skillet and reduce the heat to medium. Add the minced garlic and sauté for about 10 seconds, just until fragrant. Carefully pour in the red wine—it may steam quickly—and allow it to simmer until it’s mostly absorbed, about 1–2 minutes. Flip and move the steaks occasionally to prevent sticking.
- Next, add the vegetable broth and fresh parsley. Let the mushroom steaks simmer in the broth for about 5 minutes. Then, remove them from the skillet and set aside while you prepare the gravy.
- Make the cornstarch slurry: In a small bowl, mix the cornstarch with water and set aside. *You want the texture to be thin enough to pour, and not thick like a paste.
- Increase the heat to medium-high (if using a cast iron skillet, just slightly, as it retains heat well). You should have about 1½ cups of liquid remaining in the pan—if not, add more vegetable broth. Bring the liquid to a simmer. Add the heavy cream and Gravy Master (if using), whisking constantly. Allow it to come to a gentle boil and simmer for about 30 seconds to let the flavors meld.
- While continuing to whisk, slowly pour in the cornstarch slurry. The gravy will begin to thicken—this should take about a minute or less. Season with salt and pepper to taste. **If the gravy becomes too thick, add some vegetable broth until you get your desired texture.
- Return the mushroom steaks to the skillet, spooning the gravy over them so they’re well coated. Sprinkle with more fresh parsley if desired.
- Serve and Enjoy!!
