Lions Mane Mushroom Steak

Lions Mane Mushroom Steak

Serves 2 – Somerset based chef Ben Marsh shows how you can transform Lion’s Mane into an insane steak replacement. With a little patience, you too can achieve a staggering result!…

fungimental lions mane steak plated by chef ben marsh

For the Steak:

  • 1x 300g (Fungimental!) lions mane.

For the marinade:

  • 150ml light soy sauce
  • 2tbsp caster sugar
  • 1/4 tbsp Cajun spice
  • Pinch of smoked paprika
  • 1 clove garlic (finely grated)

For the chimichurri:

  • 1tbsp red wine vinegar
  • 4tbsp olive oil
  • Zest and juice of 1 lime
  • 1tbsp chopped parsley
  • 1tbsp chopped coriander
  • 1/2 red chilli (deseeded and fine diced)
  • Pinch of dried oregano
  • Salt and pepper to taste.


First off, place the lions mane and with 2tbsp of a neutral olive oil into a frying pan, place your mushroom the flattest possible side down into the oil. (Feel free to use other oils of your choice just not extra virgin olive oil.) place onto a low-medium heat. You’ll need to place a weight on top your mushroom, another frying pan or large surface area saucepan should do it. DO NOT PRESS DOWN, but just allow that weight to sit on top of the mushroom. Now just leave the mushroom to cook down on this heat for around 6-8 minutes. After that time, your mushrooms bottom side on the pan will have spread out and flattened to the frying pan. You’ll need to turn the mushroom over now and just repeat the same process with the weight on top.

Whilst this is cooking down, let’s make the marinade. Place all of your marinade ingredients into a saucepan and bring to a boil on a medium-high heat and simmer away for 3-5mins giving it the odd stir. Once cooked place to one side.

So after turning the steak and allowing to cook out, it’s now just a case of maintaining that low heat and getting a lovely caramelised colour, similar to how a steak would look. Once cooked and off the heat, you now want to brush the marinade onto the steak on all sides and quite liberally. Leave in a bowl or a container to marinade for a minimum of at least an hour. Overnight marinading would be best. Once marinaded, it’s a case of placing the mushroom into a frying pan or if you have one, a chargrill pan and getting a nice hard char on the steak for around a minute or 2 on each side. During the searing, spoon on a little marinade that’s left onto the steak on each side as it cooks to help it caramelise. Once seared and with that hard crust and beautiful colour, place onto a chopping board and slice up as thinly as you can, keeping it together and serve as a sliced steak.

Make your chimichurri by adding all the ingredients to a bowl and giving a thorough mixing.

Recipe: Ben Marsh

Be sure to follow @bengordonmarsh on Instagram to keep an eye out for his upcoming pop ups and supper club dates where he will be showcasing more of our Fungimental produce!

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