Lion’s Mane Beetroot “Steak” Recipe — Plant-Based & Gourmet
Lion’s Mane mushrooms aren’t just incredible to grow at home with a Mycorama mushroom grow kit — they’re also perfect for cooking impressive, plant-based dishes. This Lion’s Mane Beetroot “Steak” recipe transforms fresh, homegrown mushrooms into a tender, juicy “steak” with rich flavor and a beautiful red color thanks to natural beetroot juice.
Whether you’ve just harvested your mushrooms from your grow kit or bought them fresh, this recipe is a must-try for mushroom lovers.
Ingredients (serves 2)
- 250–300 g fresh Lion’s Mane mushroom
- 150 ml beetroot juice (fresh or bottled, unsweetened)
- 30 g soy sauce
- 15 g olive oil (plus extra for frying)
- 5 g smoked paprika
- 2 g garlic powder
- 2 g freshly ground black pepper
- 2 g fine salt
- Optional: 5 g balsamic vinegar for extra depth
Instructions
1. Prepare your mushroom
Cut the Lion’s Mane into 2–3 thick slices (about 2 cm each) and gently press between paper towels to remove excess moisture.
2. Make the marinade
In a shallow dish, combine beetroot juice, soy sauce, olive oil, smoked paprika, garlic powder, pepper, salt, and optional balsamic vinegar.
3. Marinate
Place the mushroom slices in the marinade and spoon liquid over the top. Let them marinate for 30–60 minutes at room temperature, flipping halfway to absorb the color evenly.
4. Cook the “steak”
Heat a heavy frying pan (cast iron preferred) over medium-high heat. Add 10–15 g olive oil, then fry the mushroom slices for 3–4 minutes per side until deep brown with slightly crispy edges.
5. Rest & serve
Let the slices rest for 2–3 minutes before serving. Pair with roasted vegetables, mashed potatoes, or layer into a hearty sandwich.
Tips for the Best Lion’s Mane Steak
- For extra meaty texture, lightly press the mushroom slices with a spatula while cooking.
- Use freshly harvested mushrooms from your Lion’s Mane grow kit for the best flavor and texture.
- Beetroot juice gives a natural, vibrant “steak” color without artificial dyes.