Lion’s Mane Mushroom Steak with Gravy (Edit recipe)

HungryDaneKitchen

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Delicious plant-based alternative to steak

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Original Recipe

PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

10

Serves: 4

Ingredients

2-3 Tbsp Butter, Unsalted
1 lb Lion's Mane Mushroom, about 2 large mushroom balls
.25 cup Parsley, plus additional for garnish
3 cloves Garlic, minced
.5 cup Red Wine, Cabernet Sauvignon
2 cups Vegetable Broth
.5 cup Heavy Whipping Cream
.5-1 tsp Brown Gravy, gravy master, optional
1 Tbsp Cornstarch
2-3 Tbsp Water

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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

Heat 1 tablespoon butter in a cast iron skillet, or large deep-sided pan over medium-high heat. Depending on the size of your skillet, you may need to work in batches.
Add the Lion’s Mane mushroom slices to the skillet in a single layer and sauté for about 2 minutes per side, or until each side is golden brown and nicely seared. Once the first batch is browned, remove it from the skillet and melt the remaining butter. Sauté the next batch the same way.
Add the Lion’s Mane mushroom slices to the skillet in a single layer and sauté for about 2 minutes per side, or until each side is golden brown and nicely seared. Once the first batch is browned, remove it from the skillet and melt the remaining butter. Sauté the next batch the same way.
Next, add the vegetable broth and fresh parsley. Let the mushroom steaks simmer in the broth for about 5 minutes. Then, remove them from the skillet and set aside while you prepare the gravy.
Make the cornstarch slurry: In a small bowl, mix the cornstarch with water and set aside. *You want the texture to be thin enough to pour, and not thick like a paste.
Increase the heat to medium-high (if using a cast iron skillet, just slightly, as it retains heat well). You should have about 1½ cups of liquid remaining in the pan—if not, add more vegetable broth. Bring the liquid to a simmer. Add the heavy cream and Gravy Master (if using), whisking constantly. Allow it to come to a gentle boil and simmer for about 30 seconds to let the flavors meld.
While continuing to whisk, slowly pour in the cornstarch slurry. The gravy will begin to thicken—this should take about a minute or less. Season with salt and pepper to taste. **If the gravy becomes too thick, add some vegetable broth until you get your desired texture.
Return the mushroom steaks to the skillet, spooning the gravy over them so they’re well coated. Sprinkle with more fresh parsley if desired.
Serve and Enjoy!!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	233
Fat:	16 g
Carbohydrates:	15 g
Protein:	8 g
Cholesterol:	55 g
Sodium:	408 mg
Fiber:	2 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.