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 14950 SW 212th St, Miami, FL 33187 

Lion’s Mane Grilled Steak

Chef Chrys

Argentinian-inspired

≈ 180 cal per serving

Vegan, Dairy-Free

Lion’s Mane

High in fiber, vitamin D, and antioxidants from parsley and lemon; low-fat and protein-like texture.

prep

20

cook

10

total

30

Ingridients

  • 1 lb Lion’s Mane mushroom

  • ½ bunch parsley

  • ½ bunch cilantro

  • 2 cloves garlic

  • 1 lemon (juice + zest)

  • 1 tbsp EVOO (extra-virgin olive oil)

  • 1 can beets (for juice)

  • 1 tsp coconut aminos or soy sauce

  • 1 tbsp agave syrup

  • 1 tsp nutritional yeast

  • 1 tsp garlic powder

  • Salt + pepper to taste

  • ½ cup water

Directions

  1.  In a bowl, mix ½ cup water with 1 tsp soy/coconut aminos.

  2.  Add 2 tsp agave syrup and 1 tsp garlic powder.

  3.  Add beet juice, salt, and pepper to taste.

  4.  Stir in 1 tsp nutritional yeast, 1 tsp EVOO. Set aside.

  5.  Heat skillet over medium heat.

  6.  Sear Lion’s Mane mushrooms until golden on all sides, adding oil as needed.

  7.  Press to flatten while cooking for crisp edges.

  8.  Transfer to marinade, refrigerate 1–2 hours.

  9.  Chop parsley and cilantro; place in small bowl.

  10.  Add minced garlic, lemon juice/zest, salt, and pepper—mix to make gremolata.

  11.  Re-sear marinated mushrooms briefly, drizzle with marinade.

  12.  Remove from heat, top with gremolata, and serve hot.

Equipment

  • Mixing bowls (for marinade and gremolata)

  • Measuring spoons & cup

  • Chef’s knife & cutting board

  • Large skillet or cast-iron pan

  • Tongs or spatula

  • Spoon for basting

  • Serving platter or cutting board for plating

Learn more About chef Chris 

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