Ingredients
F
For the steak:
l
1 lion's mane mushroom
C
Cooking oil, to sear the steak
b
½ cup beetroot juice
S
Salt & pepper, to season
g
4 garlic cloves
r
2 rosemary sprigs
t
2 thyme sprigs
v
1 tbsp vegan butter
F
For the peppercorn sauce:
v
1 tbsp vegan butter
b
1 tbsp black peppercorns, cracked
s
½ shallot, finely chopped
g
1 garlic clove, thinly sliced
S
Salt, to taste
b
3 tbsp brandy or cognac
v
¼ cup vegan heavy cream
v
⅓ cup vegan beef stock or veggie stock
F
For the frites:
s
1 serving of frozen fries
C
Cooking oil, to fry
S
Salt, to taste
T
To garnish:
C
Chopped chives
Directions
1
For the steak:
1
Heat a large pan over medium heat and add a bit of oil. Place the whole Lion’s Mane mushroom in the pan and sprinkle with salt. Cook on both sides until it starts to brown.
C
Cooking oil, to sear the steak
l
1 lion's mane mushroom
S
Salt & pepper, to season
2
Once it begins to soften, place a heavy pan or weight on top to gently press it down. This helps it release moisture and flatten into a steak-like shape. Keep cooking until the edges are charred and most of the liquid has evaporated.
3
Transfer the mushroom to a shallow dish and pour over the beetroot juice. Let it marinate for 15–30 minutes to soak up that deep red color.
b
½ cup beetroot juice
4
Season the mushrooms on both sides with salt and pepper.
5
Add more oil to the pan and sear the mushroom again for about 3–4 minutes per side, until deeply golden and crispy.
C
Cooking oil, to sear the steak
6
Add vegan butter, thyme, rosemary, and garlic to the pan. Spoon the melted butter and aromatics over the mushroom as it cooks for another minute or two to infuse flavor.
v
1 tbsp vegan butter
t
2 thyme sprigs
r
2 rosemary sprigs
g
4 garlic cloves
7
Remove the mushroom from the pan, place it on a wire rack, and pour the aromatic oil and butter from the pan over the top. Keep it warm in a hot oven while you prepare the sauce.
8
For the peppercorn sauce:
1
In the same pan, add the butter and cracked peppercorns. Toast them for a minute until fragrant, then add the chopped shallot, sliced garlic, and a pinch of salt. Sauté for about two minutes, stirring often so nothing burns.
v
1 tbsp vegan butter
b
1 tbsp black peppercorns, cracked
s
½ shallot, finely chopped
g
1 garlic clove, thinly sliced
S
Salt, to taste
2
Carefully pour in the brandy–it may ignite briefly, so keep the pan away from you and let the alcohol cook off. Once the flame dies down, stir in the vegan heavy cream and vegan beef (or veggie) stock to deglaze the pan. Let it simmer until the sauce thickens and coats the back of a spoon, then set aside.
b
3 tbsp brandy or cognac
v
¼ cup vegan heavy cream
v
⅓ cup vegan beef stock or veggie stock
3
For the frites:
1
Heat neutral oil in a deep frying pan and fry the frozen fries according to the package instructions until golden and crisp. Transfer to a paper towel or rack and immediately season with salt while they’re hot.
C
Cooking oil, to fry
s
1 serving of frozen fries
S
Salt, to taste
2
To serve, slice the Lion’s Mane steak into thick strips and arrange them on a plate with the fries. Spoon the peppercorn sauce generously over the steak, sprinkle with chopped chives and enjoy while everything’s still warm and crispy.
C
Chopped chives
