There’s nothing quite like a Lion’s Mane Mushroom Steak Recipe to transform a humble mushroom into a show-stopping, juicy, steak-style dish — and trust me, I’ve spent years perfecting it. With the right technique, Lion’s Mane mushrooms become the hero of the plate — no compromises, just plants done right.
PrintLion’s Mane Mushroom Steak Recipe – 3 Expert Techniques by Derek Sarno
A bold, juicy, and fully plant-based Lion’s Mane Mushroom Steak Recipe developed by Chef Derek Sarno. This dish transforms whole Lion’s Mane mushrooms into steak-style perfection using one of three genius cooking techniques. Pressed, seared, and infused with deep flavor, it’s a crave-worthy alternative to meat that delivers on texture and taste — no compromise, just mushrooms.
Ingredients
Marinade
1 cup boiling water
2 shots Red Wine
1 Shot Olive Oil
1 shot Soy Sauce
2 Tablespoons Beet Powder
2 tablespoons Fresh Thyme, chopped
1 Tablespoon Garlic, granulated
1 Tablespoon Onion, granulated
1 tablespoons Black Pepper
Instructions
Add all dry ingredients to a large bowl then add boiling water and wet ingredients and whisk together.
Choose Technique:
1. Press method: press first to shape then marinade and cook to finish
2. Raw method: marinade first, pressing while marinading and press while cooking
3. Vac bag method: (if you have access) naturally presses and then must press before and while cooking
Why I Fell in Love with Lion’s Mane
I’ve cooked in restaurants, built food brands, and led plant-based innovation around the world — and I still get blown away by what mushrooms can do. Lion’s Mane is especially unique. It has this fibrous, meaty texture that grips flavor and holds its shape when cooked — and when I looked at it, I didn’t see a mushroom. I saw a steak.
That’s how the Lion’s Mane Mushroom Steak Recipe was born — out of curiosity, frustration, and a whole lot of kitchen experimenting. And what I ended up creating is something that satisfies every deep-seated craving for umami, chew, and that juicy, steakhouse experience.
The 3 Techniques I Use in Every Lion’s Mane Mushroom Steak Recipe
I’m sharing the three core methods I developed to transform Lion’s Mane mushrooms into tender, juicy, and unforgettable meatless steaks. Whether you’ve got a fancy setup or just a cast iron pan and some determination, you can do this.
#1 The Press Method – My Signature Move
This is where it all started — what I call the #SarnoSear. I take raw Lion’s Mane mushrooms and press them firmly to flatten and shape. This not only gives them a steak-like appearance, but also compresses the fibers, making them denser and chewier.
Once pressed, I hit them with my go-to marinade (more on that below) and sear them hard in a hot pan. The crust that forms? Unreal. It’s smoky, meaty, and deeply satisfying — and 100% plant-based.
#2 The Raw Marinade Method — Flavor First
Sometimes, I let the mushrooms marinate before I do anything else. I soak them in a bold mix of red wine, beet powder, soy sauce, garlic, and thyme — a marinade that adds color, depth, and richness. Then I gently press and sear them, letting the flavors really develop.
This method gives you a slightly softer texture but packs an even deeper flavor punch.
#3 The Vacuum-Seal Method — Next-Level Steak
If you’ve got the gear, this one’s worth it. I vacuum seal the mushrooms in the marinade, then let them sit and infuse. When it’s time to cook, I still press them, but the flavor absorption is next level. It’s how I get that “marinated for hours” effect in just a fraction of the time.
This is the technique I use when I want to impress — it’s restaurant-quality and delivers every time.
Why This Works (and Why It’s Worth It)
The secret behind this Lion’s Mane Mushroom Steak Recipe isn’t a fancy ingredient. It’s the technique. Pressing builds density. Searing builds crust. Marinating builds flavor. And together, they create something that’s more than a meat alternative — it’s its own experience.
And unlike mock meats or processed proteins, this is just mushrooms. Whole-food, real-ingredient cooking with nothing to hide.
Watch Me Do It (And Try It Yourself)
I put together a full video to walk you through these three methods, including tips on pressing, marinating, and nailing that final sear. Whether you’re a home cook or a professional chef, these techniques will transform how you cook mushrooms — and maybe how you see plant-based food entirely.
Final Thoughts
This Lion’s Mane Mushroom Steak Recipe is one of my proudest creations. Not just because it tastes amazing — but because it shows what’s possible when you push the limits of plant-based cooking.
Whether you’re cutting back on meat, going fully vegan, or just love great food, I hope you give this a try. Experiment with all three methods. Find your favorite. And don’t be afraid to get messy — it’s part of the fun.
If you loved this recipe, you’ll want to check out another favorite:
Oyster Mushroom Birria Recipes – 5 AMAZING Meals
🍄 Want to Grow Your Own Mushrooms or Go Deeper?
If you’re feeling inspired to cook more with mushrooms or even grow your own, here are a few ways to take your mushroom game to the next level — no matter where you live.
In the UK
Start growing Lion’s Mane and other gourmet mushrooms at home with premium grow kits from Marvellous Mushrooms.
💡 Use code DEREK15 at checkout for a discount on any variety.
In the US
Here are some of my favorite regional suppliers for fresh mushrooms and grow kits:
- HiFi Mycology – Texas & Southwest
- North Spore – East Coast
- Far West Fungi – West Coast
- Cleveland Fungi – Central US
Each of these providers offers a range of mushroom varieties, including Lion’s Mane, perfect for experimenting with the #SarnoSear technique.