Lion's Mane Mushroom Steak Frites
Lion's Mane Mushroom Steak Frites
Ingredients
For the Lion's Mane Mushroom Steaks
- 1 1/2 pounds Lion's Mane mushroom, whole, cleaned and trimmed
- 1/2 cup beet juice
- 2 tablespoons algae cooking oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup vegan butter
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 4 garlic cloves, thinly sliced
For the Creamy Peppercorn Sauce
- 1 tablespoon whole black peppercorns, lightly crushed
- 1 tablespoon vegan butter
- 1 shallot, minced
- 1 garlic clove, minced
- 1/4 cup brandy
- 1 cup vegetable broth
- 1/2 cup vegan heavy cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt, or to taste
For the Crispy French Fries
- 2 pounds Russet potatoes, peeled and cut into 1/4-inch thick fries
- 4 cups vegetable oil, for frying, plus more as needed
- 1 teaspoon kosher salt, or to taste
Instructions
- 1
Prepare the Lion's Mane Mushroom: Gently clean the mushroom with a damp cloth and trim any tough parts from the base. Heat a large cast-iron skillet over medium-high heat. Place the whole Lion's Mane mushroom in the dry hot skillet. Press down firmly with a second heavy pan or a spatula to flatten it and sear for 5-7 minutes per side, until golden brown and some moisture has been released. Remove from skillet and let cool slightly.
⏱️ 15 min
- 2
Marinate the Mushroom: Once cooled enough to handle, gently tear or cut the mushroom into large, steak-like pieces (about 1-inch thick). Place the mushroom pieces in a shallow dish and pour the beet juice over them, ensuring all sides are coated. Let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator, turning occasionally.
⏱️ 30 min
- 3
Prepare the French Fries (First Fry): While the mushroom marinates, prepare the fries. Place the cut potatoes in a large bowl of cold water for at least 15 minutes to remove excess starch. Drain thoroughly and pat completely dry with paper towels. Heat the vegetable oil in a large heavy-bottomed pot or deep fryer to 300°F. Carefully add about half of the fries to the hot oil and fry for 5-7 minutes, until soft and slightly pale but not browned. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Repeat with the remaining fries. Increase oil temperature to 375°F.
⏱️ 25 min•🌡️ 300
- 4
Sear and Baste the Mushroom Steaks: Remove the marinated mushroom pieces from the beet juice, shaking off any excess. Return the cast-iron skillet to medium-high heat and add the algae cooking oil. Once shimmering, add the mushroom pieces in a single layer (work in batches if necessary). Season generously with kosher salt and freshly ground black pepper. Sear for 3-4 minutes per side until deeply browned and crispy.
⏱️ 8 min
- 5
Baste the Mushroom Steaks: Reduce the heat to medium-low. Add the vegan butter, fresh rosemary sprigs, fresh thyme sprigs, and sliced garlic cloves to the skillet. Once the butter is melted and fragrant, tilt the pan and use a spoon to repeatedly baste the mushroom pieces with the herb-infused butter for 5-7 minutes, flipping occasionally, until they are tender and have a rich, golden crust. Remove the mushroom steaks from the pan and set aside on a cutting board to rest.
⏱️ 10 min
- 6
Make the Peppercorn Sauce: In a small saucepan, melt the 1 tablespoon of vegan butter over medium heat. Add the crushed black peppercorns, minced shallot, and minced garlic. Sauté for 2-3 minutes until fragrant and softened. Carefully add the brandy, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the liquid has reduced by half, about 2-3 minutes.
⏱️ 7 min
- 7
Finish the Sauce: Stir in the vegetable broth, vegan heavy cream, and Dijon mustard. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly to your desired consistency. Season with kosher salt to taste. Keep warm over low heat.
⏱️ 10 min
- 8
Finish the French Fries (Second Fry): While the sauce simmers, return the blanched fries to the 375°F oil. Fry for 3-5 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on fresh paper towels. Immediately season generously with kosher salt.
⏱️ 8 min•🌡️ 375
- 9
Serve: Slice the rested Lion's Mane mushroom steaks into thick pieces. Arrange the mushroom steaks and crispy french fries on serving plates. Drizzle generously with the creamy peppercorn sauce. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lion's Mane Mushroom Steak Frites
Ingredients
For the Lion's Mane Mushroom Steaks
- 1 1/2 pounds Lion's Mane mushroom, whole, cleaned and trimmed
- 1/2 cup beet juice
- 2 tablespoons algae cooking oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup vegan butter
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 4 garlic cloves, thinly sliced
For the Creamy Peppercorn Sauce
- 1 tablespoon whole black peppercorns, lightly crushed
- 1 tablespoon vegan butter
- 1 shallot, minced
- 1 garlic clove, minced
- 1/4 cup brandy
- 1 cup vegetable broth
- 1/2 cup vegan heavy cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt, or to taste
For the Crispy French Fries
- 2 pounds Russet potatoes, peeled and cut into 1/4-inch thick fries
- 4 cups vegetable oil, for frying, plus more as needed
- 1 teaspoon kosher salt, or to taste
Instructions
- 1
Prepare the Lion's Mane Mushroom: Gently clean the mushroom with a damp cloth and trim any tough parts from the base. Heat a large cast-iron skillet over medium-high heat. Place the whole Lion's Mane mushroom in the dry hot skillet. Press down firmly with a second heavy pan or a spatula to flatten it and sear for 5-7 minutes per side, until golden brown and some moisture has been released. Remove from skillet and let cool slightly.
⏱️ 15 min - 2
Marinate the Mushroom: Once cooled enough to handle, gently tear or cut the mushroom into large, steak-like pieces (about 1-inch thick). Place the mushroom pieces in a shallow dish and pour the beet juice over them, ensuring all sides are coated. Let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator, turning occasionally.
⏱️ 30 min - 3
Prepare the French Fries (First Fry): While the mushroom marinates, prepare the fries. Place the cut potatoes in a large bowl of cold water for at least 15 minutes to remove excess starch. Drain thoroughly and pat completely dry with paper towels. Heat the vegetable oil in a large heavy-bottomed pot or deep fryer to 300°F. Carefully add about half of the fries to the hot oil and fry for 5-7 minutes, until soft and slightly pale but not browned. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Repeat with the remaining fries. Increase oil temperature to 375°F.
⏱️ 25 min•🌡️ 300 - 4
Sear and Baste the Mushroom Steaks: Remove the marinated mushroom pieces from the beet juice, shaking off any excess. Return the cast-iron skillet to medium-high heat and add the algae cooking oil. Once shimmering, add the mushroom pieces in a single layer (work in batches if necessary). Season generously with kosher salt and freshly ground black pepper. Sear for 3-4 minutes per side until deeply browned and crispy.
⏱️ 8 min - 5
Baste the Mushroom Steaks: Reduce the heat to medium-low. Add the vegan butter, fresh rosemary sprigs, fresh thyme sprigs, and sliced garlic cloves to the skillet. Once the butter is melted and fragrant, tilt the pan and use a spoon to repeatedly baste the mushroom pieces with the herb-infused butter for 5-7 minutes, flipping occasionally, until they are tender and have a rich, golden crust. Remove the mushroom steaks from the pan and set aside on a cutting board to rest.
⏱️ 10 min - 6
Make the Peppercorn Sauce: In a small saucepan, melt the 1 tablespoon of vegan butter over medium heat. Add the crushed black peppercorns, minced shallot, and minced garlic. Sauté for 2-3 minutes until fragrant and softened. Carefully add the brandy, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the liquid has reduced by half, about 2-3 minutes.
⏱️ 7 min - 7
Finish the Sauce: Stir in the vegetable broth, vegan heavy cream, and Dijon mustard. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly to your desired consistency. Season with kosher salt to taste. Keep warm over low heat.
⏱️ 10 min - 8
Finish the French Fries (Second Fry): While the sauce simmers, return the blanched fries to the 375°F oil. Fry for 3-5 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on fresh paper towels. Immediately season generously with kosher salt.
⏱️ 8 min•🌡️ 375 - 9
Serve: Slice the rested Lion's Mane mushroom steaks into thick pieces. Arrange the mushroom steaks and crispy french fries on serving plates. Drizzle generously with the creamy peppercorn sauce. Serve immediately.
⏱️ 5 min