These teriyaki lions mane mushroom steaks are seared on a skillet before being cooked down in a homemade teriyaki sauce. Lion’s Mane Mushrooms have a very meaty texture that’s unlike other kinds of mushrooms so the mushrooms turn out very ‘meaty’ and have a unique bite you’ll really enjoy.
THESE TERIYAKI LIONS MANE MUSHROOM STEAKS
- Are so easy to make
- Require a few key ingredients!
- Perfect as a main or paired with noodles, in wraps, or with salads!
WHAT IS A LION’S MANE MUSHROOM?
Lion’s mane mushrooms are a very big white mushroom that resemble, well, a lion’s mane – hence the name. They look like white sponges or pompoms and are commonly used in Chinese and other Asian cuisine. They have this distinct texture, that’s almost meaty.
As for flavor, they have a very mild taste and sweetness. It’s really all about the texture for me and it goes well with seasonings of your choice!
HOW TO SELECT LION’S MANE MUSHROOMS
Like other types of mushrooms, select those that are firm and not moist/wet. For these ones in particular, make sure the lion’s mane mushrooms are still very white.
For cleaning, I simply clean mine my wiping using a paper or kitchen towel. You can also quickly rinse the mushrooms and pat dry with a towel. Don’t submerge the mushrooms in water since they quickly absorb liquids.
WHAT YOU’LL NEED
MUSHROOMS
- 8.8 oz fresh lion’s mane mushrooms
- Neutral oil for spraying or brushing
- 1 tbsp vegan butter
- 2 cloves garlic minced
- 3-4 tbsp teriyaki sauce , see homemade recipe here
TO FINISH
- Sesame seeds
- Sautéed bell pepper or other vegetables of choice
CLEAN THE LION’S MANE MUSHROOMS
- Clean your lion’s mane mushrooms. I simply clean mine my wiping using a paper or kitchen towel.
- You can also quickly rinse the mushrooms and pat dry with a towel. Don’t submerge the mushrooms in water since they quickly absorb liquids.
COOK THE MUSHROOM STEAKS
- Heat a medium sized skillet or cast iron pan over medium high heat. Once hot, place the lions mane mushrooms and place a smaller heavy skillet or any weighted surface on top to help compress and flatten the mushrooms.
- Leave the mushrooms to sear over medium heat for 3-4 minutes on each side or until golden brown. Flip over and repeat for the remaining side.
- When both sides of the mushrooms have a good sear, add the vegan butter.
- Once the butter has melted. Add the minced garlic and cook for 1-2 minutes.
- Add the teriyaki sauce and scoop over the mushrooms to coat well. The sauce will thicken to a glaze from the sugars.
- Once the sauce has reduced, feel free to taste the mushrooms and add more teriyaki sauce to taste, if needed.
- Turn off the heat.
ENJOY YOUR TERIYAKI LIONS MANE MUSHROOM STEAKS
- Serve with a side of sautéed bell peppers or vegetables. You can also enjoy this with rice or noodles, or enjoy with a salad or in a wrap.
MORE RECIPES YOU’LL LOVE
- Miso Sesame Eggplant
- Burger Steaks and Gravy
- Eggplant and Tofu Teriyaki
- Miso Butter Fried Rice
- Wontons in Chili Broth
- Scallion and Sesame Buns
- Vegetable Dumplings
- Sundubu Jjigae (Korean Soft Tofu Stew)
- Kimchi Pancakes or Kimchi Jeon
- Filipino Kaldereta or ‘Meat’ Stew
- Tantanmen (Vegan Ramen)
Looking for more Vegan Asian recipes?
You can get a copy of my cookbook, Vegan Asian!
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
Teriyaki Lion’s Mane Mushroom Steaks
Ingredients
MUSHROOMS
- 8.8 oz fresh lion’s mane mushrooms
- Neutral oil for spraying or brushing
- 1 tbsp vegan butter
- 2 cloves garlic minced
- 3-4 tbsp teriyaki sauce , see homemade recipe here
TO FINISH
- Sesame seeds
- Sautéed bell pepper or other vegetables of choice
Instructions
- Clean your lion’s mane mushrooms. I simply clean mine my wiping using a paper or kitchen towel.
- You can also quickly rinse the mushrooms and pat dry with a towel. Don’t submerge the mushrooms in water since they quickly absorb liquids.
- Heat a medium sized skillet or cast iron pan over medium high heat. Once hot, place the lions mane mushrooms and place a smaller heavy skillet or any weighted surface on top to help compress and flatten the mushrooms.
- Leave the mushrooms to sear over medium heat for 3-4 minutes on each side or until golden brown. Flip over and repeat for the remaining side.
- When both sides of the mushrooms have a good sear, add the vegan butter. Once the butter has melted. Add the minced garlic and cook for 1-2 minutes.
- Add the teriyaki sauce and scoop over the mushrooms to coat well. The sauce will thicken to a glaze from the sugars.
- Once the sauce has reduced, feel free to taste the mushrooms and add more teriyaki sauce to taste, if needed.
- Turn off the heat. Serve with a side of sautéed bell peppers or vegetables. You can also enjoy this with rice or noodles, or enjoy with a salad or in a wrap.
NUTRITIONAL INFO
YOU CAN PIN THIS IMAGE
This Post Has 7 Comments
Hi Jeeca, love your content! May I ask where you got your fresh Lion’s Mane in the Philippines?
Thank you
Hi Patty! I got them from Marketplace 🙂 the San Juan P. Guevarra branch in particular
I’m always on the lookout for delicious and innovative vegan recipes. This post has been a game-changer for me! The recipes look absolutely mouthwatering, and I appreciate the detailed instructions and tips. I can’t wait to try some of these dishes in my own kitchen. This is a fantastic resource for anyone looking to expand their vegan culinary repertoire andv also read this blogs on Vegan Cooking on our website
Flavorful, great texture, and really quick and easy, especially when you use teriyaki sauce from a jar (homemade sauce was just not happening tonight). I served them with sautéed red bell peppers, and salad. Lion’s mane mushrooms are not always available near me, and they tend to be expensive. I’ll try this recipe with other mushrooms, too.
Hey Daryl, thanks for giving this a try 🙂 I love lion’s mane mushrooms but don’t always get them fresh too, so I like to do the same with mushrooms like portobello and oyster mushrooms! 🙂
Hi. Can I use dried lion’s mane instead of fresh?
Hi Jo! I haven’t tried these with dried ones. I don’t really recommend using dried mushrooms for these cause the texture is different and they’re not as spongy. Might be better to use another kind of mushroom like a portobello that you can cook down too 🙂