Teriyaki Lion's Mane Mushroom Steaks

5 from 2 votes

Lion’s Mane Mushrooms have a very meaty texture that’s unlike other kinds of mushrooms. These mushrooms are seared on a skillet before being cooked down in a homemade teriyaki sauce. The mushrooms turn out very meaty and have a unique texture you'll really enjoy.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course, Side Dish, Sides, Starters

Cuisine Asian, Chinese, Fusion, Southeast Asian

Servings people

Calories 113 kcal

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

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