Korean Lions Mane Mushroom Steak Sandwich (Edit recipe)

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This healthy & delicious Korean lions mane steak sandwich has to be my new obsession. We’re using lions mane mushroom because it’s low in calories & packed in plant compounds. Studies have even shown that lions mane can help improve mental health by boosting brain function, reducing anxiety and improving memory and concentration. It's also been known to help improve energy levels & boost immunity. They also make the perfect steaks because of there super meaty texture & this technique of pressing and searing the mushrooms can really give you that satisfaction of cooking steak on a bbq.

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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 2

Ingredients

200 grams Lion's Mane Mushroom
1 whole Ciabatta, cut in half
2 tsp Plant Based Butter
4 tsp Extra Virgin Olive Oil

marinade

1.5 Tbsp Low Sodium Wheat-free Tamari
1.5 Tbsp Gochujang (red chili paste)
1 tsp Ginger Root, (1 tsp of the juice)
1 Tbsp Brown Rice Syrup
2 cloves Garlic, minced
0.5 whole Lime Juice
2 tsp Extra Virgin Olive Oil
0.5 whole Bosc Pear, peeled & grated (or any pear)
1 tsp Sea Salt

pickle

0.25 whole English Cucumber, sliced
2 whole Carrots, trimmed & grated
3 whole Spring Onion, trimmed & finely sliced
1 Tbsp Mirin
2 tsp Brown Rice Syrup
0.5 tsp Sea Salt
0.25 tsp Ground Fresh Black Peppercorns
0.5 whole Red Chili (Fresh Asian-style), optional

gochujang mayo

50 grams Plant Based Mayonnaise
2 tsp Gochujang (red chili paste)

to serve

2 tsp Sweet Chili Sauce, optional
2 tsp Sesame Seeds, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Directions:
1. Heat a large cast iron skillet or bbq grill over a medium heat. When hot, add 2tsp of the olive oil. Add the mushrooms stem side down and let them cook for a few minutes so they start to soften.
2. using a spatula or a heavy pan lid, begin pressing the mushrooms down. The mushrooms will begin to release water (& quite a lot of it) as they do, apply firmer pressure. Use a paper towel to wipe away any water, this well help sear the mushrooms. Press firmly for 5 mins, then add the rest of the olive oil & flip.
3. Press for a further 5 mins, until the mushrooms are seared & browned. They should be half the original size & look more like the thickness of steaks. Then remove & set aside for a moment.
4. Place all the ingredients for the marinade in a tupperwear, mix together well. Then add the shroom steaks, place the lid on & shake together, so that the steaks get fully coated. Allow to sit for 5 mins, whilst you make the pickle.
5. Add the sliced cucumber, grated carrot, spring onion & chilli (if using) in a bowl. Pour over the mirin, syrup & a pinch of sea salt & pepper. Mix together & set aside
6. Place the steaks back on the grill skillet & allow to cook for a 5 mins. Flip, adding the rest of the marinade & cooki for a further 5 mins until charred & crispy.
7. Slice the ciabatta lengthways, butter then add butter side down on the grill to toast.
8. To build, smother one side with gochujang mayo, add steak, pickle & finish with some sesame seeds (& sweet chilli if you fancy it)
9. Enjoy!

Notes

-make sure to press the mushrooms firmly, so all water is released!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	518
Fat:	35 g
Carbohydrates:	43 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	2532 mg
Fiber:	5 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated per serving.