Lion's Mane Steak with Chimichurri sauce by Golden Cap Farm

A hearty, plant-based twist on a steakhouse classic, this dish brings together the meaty texture of lion’s mane mushrooms with the bold, herbaceous kick of chimichurri sauce. When seared, lion’s mane develops a golden crust while staying juicy and tender inside, making it a perfect centrepiece for a satisfying meal.

Paired with the fresh brightness of parsley, garlic, and vinegar from the chimichurri, each bite strikes a balance between rich umami and zesty freshness. Whether served with roasted vegetables, grains, or enjoyed on its own, this recipe delivers comfort, flavor, and nourishment in one plate.

INGREDIENTS

For the Mushroom Steak

• 300gm (~ 2 pieces)  - Fresh Lion's Mane Mushrooms 
• 1Tbsp (15gm)  - Olive Oil 
• 2 Tbsp (30gm) - Beet Juice
• 10gm - Unsalted butter
• Salt to taste 
• Black Pepper to taste 
• [Optional] 1 garlic clove, 1 rosemary or thyme sprig 

For the Chimichurri

• 1/2 cup (10gm) - Chopped Fresh Parsley
  
• 2 Cloves (6gm) - Minced Garlic 
  
• 1 Tbsp - Red Wine Vinegar 
  [Substitutes: Balsamic Vinegar or just add vinegar to any red wine.]
• 1/4 cup (60gm) - Olive Oil  
• 1/2 Tsp (1gm) - Dried Oregano 
• [Optional] 1/4 Tsp - Red Chilli Flakes or Paprika 
• Salt to taste 

METHOD 

1. Pat dry mushroom and brush both sides with beet juice. Let sit for 5 minutes. 
2. Heat a skillet over medium heat with oilive oil. Add mushrooms and press down firmly using another pan. Sear for 3-4 minutes per side until golden brown. 
   
3. Add butter, garlic, and herbs to the pan. Tilt and spoon the melted butter over the mushrooms for 1-2 minutes
4. Remove from heat. Let mushrooms rest for 2 minutes. Sprinkle with salt and black pepper. 
5. Remove from heat. Let mushrooms rest for 2 minutes/ Sprinkle with salt and black pepper. 

Making the Chimichurri, while the mushrooms rest

Chimichurri is a vibrant sauce that originates from Argentina, characterised by it's fresh, herbaceous flavour and tangy kick. Often used as a condiment for meat and any protein. 

1. In a small bowl, combine parsley, garlic, vinegar, oregano, chilli flakes, and a pinch of salt. Pour in olive oil and stir well. Let sit for 5-10 minutes at room temperature. 
   

Assembly

Pour the Chimichurri sauce over the steak or have it on the side for dipping and serve. 

- Enjoy -