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Crispy Country-Fried Lion's Mane Steak
A while back I was asked to be part of the Golden Recipe program on Pinterest TV. The objective was to make a recipe that reminded me of my past. For the Golden Recipe, I chose to make a vegan version of country-fried steak. That recipe was pretty good, but this recipe takes it to a whole other level. I figured out the perfect crunchy batter and the Lion's Mane steak makes for a wonderful texture and chew. Hope you enjoy!
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Shopping List
Ingredients
- 1.8-2.5oz Lion's Mane mushroom pieces, per steak
Lion's Mane Steak Marinade
- 3 Tbsp coconut aminos
- 2 Tbsp olive oil
- 1 tsp minced onion
- 1 tsp parsley flakes
Wet Batter
- 1.5 cups unsweetened plant-based milk
- 6 Tbsp liquid vegan egg
- 1 cup spelt flour OR wheat flour
- 3 tsp granulated garlic powder
- 2 tsp granulated onion powder
- 2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp celery seed
- 1/2 tsp turmeric
- to taste salt
Dry Batter
- 1 cup panko bread crumbs
- 1 tsp cayenne pepper
- 1 tsp granulated garlic powder
- 2 tsp granulated onion powder
- 1 tsp parsley flakes
- to taste salt & pepper
Gravy
- 1/4 cup vegan butter
- 1/4 cup spelt flour OR wheat flour
- 1 cup vegetable broth
- to taste salt & pepper
Additional Ingredients
- mashed potatoes
- broccoli
- frying oil
Directions
- Harvest and/or clean Lion's Mane mushroom with a soft brush, if needed. Use clusters that are about 1.8-2.5 ounces in size
- Add the clusters to a pan (preferably cast iron) and use a press or heavy pan to cook all of the water out of the mushroom on medium heat. You do not need any oil in the pan for this step. Flip over the mushroom and repeat until there is no more water coming out of the mushroom
- Combine Marinade ingredients in a bowl. Marinate pressed Lion's Mane steaks for 1-2 hours. The longer you can marinate, the more the flavor will be absorbed by the mushroom
- Create wet batter by combining all ingredients into a bowl
- Create dry batter by combining all ingredients into a different bowl
- Dip the Lion's Mane steaks into the wet batter and then into the dry batter
- Pan fry with about 1/2 inch of oil. Flip and cook until crispy. Set aside on a paper towel while you make the gravy
- Melt vegan butter in a pot and create a roux by slowly whisking in the flour. Cook and whisk until the roux starts to bubble and brown slightly. Whisk in vegetable broth, salt, and pepper
- Serve the Country-fried Lion's Mane Steaks with gravy on top and side dishes of choice. I used mashed potatoes and broccoli!
Shopping List
Ingredients
- 1.8-2.5oz Lion's Mane mushroom pieces, per steak
Lion's Mane Steak Marinade
- 3 Tbsp coconut aminos
- 2 Tbsp olive oil
- 1 tsp minced onion
- 1 tsp parsley flakes
Wet Batter
- 1.5 cups unsweetened plant-based milk
- 6 Tbsp liquid vegan egg
- 1 cup spelt flour OR wheat flour
- 3 tsp granulated garlic powder
- 2 tsp granulated onion powder
- 2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp celery seed
- 1/2 tsp turmeric
- to taste salt
Dry Batter
- 1 cup panko bread crumbs
- 1 tsp cayenne pepper
- 1 tsp granulated garlic powder
- 2 tsp granulated onion powder
- 1 tsp parsley flakes
- to taste salt & pepper
Gravy
- 1/4 cup vegan butter
- 1/4 cup spelt flour OR wheat flour
- 1 cup vegetable broth
- to taste salt & pepper
Additional Ingredients
- mashed potatoes
- broccoli
- frying oil
Directions
- Harvest and/or clean Lion's Mane mushroom with a soft brush, if needed. Use clusters that are about 1.8-2.5 ounces in size
- Add the clusters to a pan (preferably cast iron) and use a press or heavy pan to cook all of the water out of the mushroom on medium heat. You do not need any oil in the pan for this step. Flip over the mushroom and repeat until there is no more water coming out of the mushroom
- Combine Marinade ingredients in a bowl. Marinate pressed Lion's Mane steaks for 1-2 hours. The longer you can marinate, the more the flavor will be absorbed by the mushroom
- Create wet batter by combining all ingredients into a bowl
- Create dry batter by combining all ingredients into a different bowl
- Dip the Lion's Mane steaks into the wet batter and then into the dry batter
- Pan fry with about 1/2 inch of oil. Flip and cook until crispy. Set aside on a paper towel while you make the gravy
- Melt vegan butter in a pot and create a roux by slowly whisking in the flour. Cook and whisk until the roux starts to bubble and brown slightly. Whisk in vegetable broth, salt, and pepper
- Serve the Country-fried Lion's Mane Steaks with gravy on top and side dishes of choice. I used mashed potatoes and broccoli!
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