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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.

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.

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.

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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.

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.

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.

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.
