Ingredients
l
1 large Lion’s Mane mushroom
C
Cooking oil, for searing
b
½ cup beetroot juice
S
Salt and black pepper
v
2 tbsp vegan butter
t
2 thyme sprigs
r
2 rosemary sprigs
g
4 garlic cloves, smashed
Directions
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, for searing
l
1 large Lion’s Mane mushroom
S
Salt and black pepper
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.
S
Salt and black 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, for searing
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
2 tbsp vegan butter
t
2 thyme sprigs
r
2 rosemary sprigs
g
4 garlic cloves, smashed
7
Remove from the pan, slice into strips, and serve hot. Enjoy!
