There are several ways to prepare Lion’s Mane to mimic steak. In this recipe, I share a way to cook it that mimics a steak cooked rare or medium rare. Play around with how to prepare and cook Lion’s Mane to find the best method for your shop. This method makes the mushroom shine as a finishing ingredient. More on Lion’s Mane and King Trumpet Mushrooms.
Garlic Butter Lion’s Mane Steak & Arugula Pizza
Author: Pizza today
Type of recipe: pizza
- 14-inch pizza dough
- 2 cups fresh arugula
- 1 large Lion’s Mane mushroom
- 3 tablespoons extra virgin olive oil
- 2 2-ounce balls of burrata (substitute cashew cheese for vegan version)
- 2 tbsp grated parmesan (substitute nutritional yeast for vegan version)
- 6 ounces shredded mozzarella (subvegan mozz)
- 2 beets (roasted and cooled)
- 1 tablespoon soy sauce
- 3 tbsp minced garlic
- 3 tbsp butter (replace plant-based butter with a vegan version)
- Fresh thyme
- Salt and pepper to taste
- Combine roasted beets, 1 tablespoon minced garlic, 2 tablespoons olive oil, ½ cup water, soy sauce, salt, and pepper in a hand blender to create a marinade and set aside.
- Add 1 tablespoon of olive oil to a frying pan and start sautéing the lion’s mane mushrooms.
- Take another heavy pan (cast iron works well) press the sponge down. Release the pressed pan and give the mushroom a quarter of a turn.
- Repeat until the sponge is golden brown and about 1 and ½ to 2 inches thick. You may need to add a little water to steam and help prevent the mushroom from burning.
- Turn over and brown the other side. Set aside to cool.
- Place the marinade in a gallon plastic bag, add mushrooms and marinate in the refrigerator for an hour or up to overnight.
- When you’re ready to use the sponge, remove it from the bag and squeeze out any excess moisture.
- Fry the mushrooms in the pan with garlic and butter, and sprinkle occasionally. Give the Lion’s Mane a bit of char.
- Then take it to a cutting surface and cut thin, slightly slanted strips that reveal the pink interior.
- Heat one tablespoon of garlic and two tablespoons of butter, salt and pepper to create a garlic butter.
- While they are sautéing mushrooms, stretch the ball of dough to the desired size, drizzle with extra virgin olive oil and top with mozzarella. Bake until they are golden brown.
- After taking the pizza out of the oven, cut it and place it on the serving tray.
- Top with arugula, pinched pieces of burrata, lion’s mane steak slices, parmesan, drizzle of garlic butter and cracked black pepper.
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