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Lion's Mane Mushroom Steaks in a creamy gravy in a cast iron pan with a spoon scooping into the gravy.

Lion's Mane Mushroom Steak with Gravy

Deb Burns
Delicious plant-based alternative to steak
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 188 kcal

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!!

Nutrition

Serving: 4gCalories: 188kcalCarbohydrates: 14gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 500mgPotassium: 441mgFiber: 2gSugar: 5gVitamin A: 869IUVitamin C: 4mgCalcium: 40mgIron: 1mg
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