Crispy Country-Fried Lion's Mane Steak

Ingredients

• 2.15 oz lion's mane mushroom pieces (Use clusters about 1.8–2.5 oz each; one cluster per steak.)
• 3 tbsp coconut aminos (For the marinade.)
• 2 tbsp olive oil (For the marinade.)
• 1 tsp minced onion (For the marinade.)
• 1 tsp parsley flakes (For the marinade.)
• 1.5 cup unsweetened plant-based milk (For the wet batter.)
• 6 tbsp liquid vegan egg (For the wet batter.)
• 1 cup spelt flour or wheat flour (For the wet batter; use either flour.)
• 3 tsp granulated garlic powder (For the wet batter.)
• 2 tsp granulated onion powder (For the wet batter.)
• 2 tsp paprika (For the wet batter.)
• 0.5 tsp black pepper (For the wet batter.)
• 0.5 tsp celery seed (For the wet batter.)
• 0.5 tsp turmeric (For the wet batter.)
• salt (To taste; for the wet batter.)
• 1 cup panko bread crumbs (For the dry batter.)
• 1 tsp cayenne pepper (For the dry batter.)
• 1 tsp granulated garlic powder (For the dry batter.)
• 2 tsp granulated onion powder (For the dry batter.)
• 1 tsp parsley flakes (For the dry batter.)
• salt and black pepper (To taste; for the dry batter.)
• 0.25 cup vegan butter (For the gravy.)
• 0.25 cup spelt flour or wheat flour (For the gravy; use either flour.)
• 1 cup vegetable broth (For the gravy.)
• salt and black pepper (To taste; for the gravy.)
• mashed potatoes (Suggested side dish; amount to serve.)
• broccoli (Suggested side dish; amount to serve.)
• frying oil (Use enough for approximately 1/2 inch depth in the pan.)

Steps

1. 1

   Harvest or clean the lion's mane mushrooms with a soft brush if needed. Select clusters weighing about 1.8–2.5 ounces each.

2. 2

   Place the mushroom clusters in a preferably cast-iron pan over medium heat. Do not add oil. Press the clusters with a mushroom press or heavy pan to drive out their water.

3. 3

   When the mushrooms have released their water, flip them and press the other side. Continue until no more water comes out and the clusters are compressed into steak-like pieces.

4. 4

   Combine the coconut aminos, olive oil, minced onion, and parsley flakes in a bowl.

5. 5

   Add the pressed lion's mane steaks to the marinade. Marinate for 1–2 hours; a longer marination allows the mushrooms to absorb more flavor.

6. 6

   Combine the plant-based milk, liquid vegan egg, flour, garlic powder, onion powder, paprika, black pepper, celery seed, turmeric, and salt in a bowl to make the wet batter. Whisk until evenly combined.

7. 7

   In a separate bowl, combine the panko bread crumbs, cayenne pepper, garlic powder, onion powder, parsley flakes, salt, and pepper to make the dry batter.

8. 8

   Dip each marinated lion's mane steak into the wet batter, allowing excess to drip off, then coat it thoroughly in the dry batter.

9. 9

   Pour frying oil into a pan to a depth of about 1/2 inch and heat it over medium heat until hot enough to fry the coating. Add the battered steaks without overcrowding the pan.

10. 10

    Pan-fry the steaks, turning once, until both sides are deeply golden and crispy. Transfer them to a paper-towel-lined plate to drain while preparing the gravy.

11. 11

    Melt the vegan butter in a pot over medium heat. Slowly whisk in the flour to form a roux.

12. 12

    Cook and whisk the roux until it begins to bubble and brown slightly, taking care not to scorch it.

13. 13

    Whisk in the vegetable broth, then season with salt and pepper. Continue whisking until the gravy is smooth and heated through.

14. 14

    Serve the crispy country-fried lion's mane steaks with gravy spooned over the top. Serve with mashed potatoes and broccoli, or other side dishes of choice.

Notes

The source does not specify an exact number of steaks; the quantities are estimated here as approximately four steaks. Pressing the mushrooms until their water is removed is important for achieving a firm, steak-like texture. Use either spelt flour or wheat flour wherever flour is listed.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• egg-free
• country-fried
• pan-fried
• crispy