Char Siu “Pork Belly” Lion’s Mane Mushroom

Ingredients

• 1 lion’s mane mushroom (Large; trimmed of any dirty base)
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp Shaoxing rice wine
• 2 tsp vegan red food coloring (The source abbreviates this as “vg”)
• 2 tbsp maple syrup
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 0.5 tsp Chinese five-spice powder (The source states “1/2 Chinese 5 spice”; interpreted as 1/2 teaspoon)
• 0.5 tsp white pepper
• neutral cooking oil (For searing; amount as needed)
• white rice (Cooked, for serving)
• pak choi (For serving)
• broccoli (Steamed, for serving)
• sesame seeds (For serving)

Steps

1. 1

   Mix the soy sauce, hoisin sauce, Shaoxing rice wine, vegan red food coloring, maple syrup, brown sugar, garlic powder, Chinese five-spice powder, and white pepper in a bowl until the sugar is mostly dissolved. Set the marinade aside, reserving a few tablespoons for the final coating.

2. 2

   Heat a lightly oiled heavy skillet or frying pan over medium-high heat. Add the large lion’s mane mushroom and sear each side until well browned. The mushroom should develop a dark golden crust.

3. 3

   Gently press or squish the seared mushroom flatter, taking care not to break it apart completely. This creates a thinner, pork-belly-like fillet and helps it absorb the marinade.

4. 4

   Sear each side of the pressed mushroom again until browned. Turn the mushroom as needed so the exposed surfaces develop an even crust.

5. 5

   Coat the browned mushroom thoroughly with the marinade. Leave it to marinate for 30 minutes to 1 hour so the sweet, savory coating can soak into the mushroom.

6. 6

   Preheat the oven to 180°C / 350°F. Transfer the marinated mushroom to a baking dish or lined tray and bake for 25 minutes, until heated through and visibly browned.

7. 7

   Spread a few reserved tablespoons of marinade over the mushroom fillet. Return it to the oven and bake for a further 10 minutes, until the coating is sticky, glossy, and darker around the edges.

8. 8

   Serve the char siu mushroom with white rice, pak choi, steamed broccoli, and sesame seeds. Add more of the sauce if desired.

Notes

The original recipe does not specify quantities for the rice, vegetables, or sesame seeds; provide them to taste. The source lists the oven temperature as 180° without a scale; 180°C / 350°F is used here. Keep the mushroom intact while pressing so it remains a single fillet.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• meatless
• Chinese-inspired
• baked
• seared