Ingredients:

350-400g lion’s mane mushroom

2 teaspoons brown rice miso (or any other miso)

2 teaspoons coconut aminos (or light soya sauce)

1 teaspoon rice vinegar

Pinch of salt

3 tablespoon EVOO

 

Preparation:

Trim the hard bottom part of the mushrooms.

Add to a dry cast iron pan.

Roast on a dry pan on medium/high heat for 10-15 min, turning regularly.

Use your hand or something heavy to keep the mushroom pressed down. This helps to release water.

We need to remove nearly all water from the mushroom for it to have a meaty texture.

Once the mushroom is nicely browned on both sides, transfer to a pan. Add olive oil, and bake in a preheated oven on 190 C for 15-20 min.

Meanwhile deglaze the cast iron pan adding some water, miso, and coconut aminos.

Cook the amount of liquid down to a sauce consistency, then set aside.

Take the mushroom out of the oven and transfer back to the cast iron pan. Turn the mushroom a few times until mushroom absorb the sauce.

Slice thinly and serve as steak. Season with salt and pepper in needed.

Serve with fresh salad.

Serves 1-2.