Seared Lion’s Mane Mushroom Steaks with Sage Brown Butter
Lion's mane earns its steak nickname by searing into a deep golden crust with a firm, almost scallop-like center — but only if you press it. The mushroom is nearly 90 percent water, so a weight on top while it sears drives that moisture out and lets the surface brown instead of steam. A sage brown butter finished with shallot, tamari, and lemon does the same job a pan sauce does for beef, and the whole thing reads as a proper center-plate main.
Dinner · Vegetarian, Gluten-free • 30 min
Nutrition (per serving)360Calories·31gFat·12gCarbs·6gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- 2 lion's mane mushrooms (about 6 to 8 ounces each), or 1 pound maitake (hen of the woods)
- 2 tablespoons neutral oil, such as grapeseed or avocado, divided
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 8 to 10 fresh sage leaves
- 1 small shallot, finely minced (about 2 tablespoons)
- 2 teaspoons tamari or soy sauce
- 1 teaspoon maple syrup (optional)
- 1 tablespoon fresh lemon juice, plus more to taste
- Flaky sea salt, for finishing
- Crusty bread, mashed potatoes, or creamy polenta, for serving
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Steps
- Prep the mushrooms: Brush any debris off the lion's mane with a dry paper towel — don't rinse, since added water makes them steam. Trim away any woody or browned base, then slice each mushroom crosswise into 1-inch-thick steaks, keeping the pieces intact. Pat both sides very dry.
- Season: Sprinkle both sides of each steak with the kosher salt and black pepper, pressing gently so it adheres.
- Sear the first side under a press: Heat 1½ tablespoons of the oil in a 12-inch cast-iron or heavy stainless skillet over medium-high until shimmering. Lay the steaks in a single layer and set a second heavy skillet (or a foil-wrapped brick) directly on top to weight them. Sear without moving until the bottoms are deeply golden-brown and crisp, 4 to 5 minutes. The mushrooms will release water as they cook — the weight pushes it out so it evaporates instead of steaming.
- Sear the second side: Flip the steaks, add the remaining ½ tablespoon of oil if the pan looks dry, and weight them again. Sear until the second side is golden and the steaks have shrunken by about a third and feel firm with a slight spring when pressed, 4 to 5 minutes. Transfer to a plate and let rest while you make the sauce.
- Make the brown butter: Lower the heat to medium and melt the butter in the same skillet. Add the sage leaves and smashed garlic and cook, swirling, until the butter turns golden and smells nutty and the sage crisps, 2 to 3 minutes. Lift the crispy sage out to a paper towel and keep the garlic in the pan.
- Build the sauce: Add the shallot and cook, stirring, until softened, about 1 minute. Stir in the tamari, maple syrup (if using), and lemon juice and let it bubble and come together, about 30 seconds.
- Finish and serve: Return the steaks to the pan and spoon the sauce over them, flipping once so they drink in the butter, about 1 minute. Place a steak on each plate, spoon the sauce over, and crown with the crispy sage and a pinch of flaky sea salt. Serve with crusty bread, mashed potatoes, or creamy polenta to catch the sauce.
Tips & Variations
Make Ahead
Best seared to order — the crust softens as the steaks sit. You can brush, trim, and slice the mushrooms up to a day ahead and store them in a paper towel-lined container, uncovered, in the refrigerator so they stay dry. Bring to room temperature and pat dry again just before searing.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot skillet over medium-high with a splash of water or broth to steam through and re-crisp the edges — the microwave will turn them rubbery. Leftovers are excellent sliced into grain bowls, folded into scrambles, or tucked into sandwiches.
Substitutions
Maitake (hen of the woods) is the closest swap — pull it into large clusters and sear them whole, pressed, the same way; the fronds will go shatteringly crisp. Oyster mushrooms or thick-sliced king oyster work too but release more water, so pat them extra dry. To make it vegan, swap the butter for 2 tablespoons of olive oil and whisk a small spoonful of white miso into the sauce for the same umami depth. Use soy sauce in place of tamari. The maple syrup is optional — skip it for a fully savory sauce.
Nutrition
Per serving: 1 mushroom steak with sauce
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
