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This Lion’s mane steak has a surprisingly meaty texture that holds up beautifully to a hot skillet and a deep sear. Topped with garlic herb butter, it’s become one of my favorite vegetarian mains for date night or a special weeknight dinner!
Love mushroom recipes? You need to try our Garlic Butter Oyster Mushrooms, these Chestnut Mushrooms as well as our Sautéed Shiitake Muchrooms!
Why you’ll love this lion’s mane mushroom steak recipe
I first found lion’s mane mushrooms at my local farmer’s market and had no idea what to do with them, but one sear in a hot cast iron pan later, I completely understood the hype – these are just so fun, PACKED with flavor and on my list for the next home cooked date night :)
Why You’ll Love This:
- Great for vegetarians and meat eaters alike – a satisfying main that doesn’t feel like a compromise.
- Genuinely meaty texture – lion’s mane has a dense, steak-like bite unlike most other mushrooms.
- Ready in 25 minutes – a quick sear is really all it takes to build that deep, golden crust.
- Topped with garlic herb butter – melts right into the hot mushroom for incredible flavor.
Ingredients needed
The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the basics needed including a few substitutions you can make as desired!
- Lion’s mane mushrooms – look for them at farmer’s markets or specialty grocery stores; you’ll need about 1 pound total (roughly 2 mushrooms).
- Olive oil – helps the butter reach a higher heat without burning too quickly.
- Butter – creates that deep, golden-brown sear on the mushroom.
- Soy sauce – added after the flip for a glossy, caramelized finish and savory depth.
- Salt and black pepper – to season to taste.
- Garlic herb butter (butter, garlic, thyme, rosemary, and parsley or oregano) – melted over the hot mushroom steak right before serving for a rich, herby finish.
How to Make Lion’s Mane Steaks
Just a reminder that you can find the FULL written lion’s mane mushroom steaks recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Make the garlic herb butter. Stir together the softened butter, garlic, thyme, rosemary, and parsley or oregano in a small bowl and set aside.
Prep the mushroom. Trim any dark or dry spots from the base and wipe clean with a damp paper towel – avoid rinsing, since lion’s mane soaks up water easily. Leave whole for a dramatic, steakhouse-style presentation, or slice crosswise into 1-inch thick rounds if you’d rather portion it.
- Sear. Heat the olive oil and 1 tablespoon of butter in a large skillet (a cast iron pan works great here) over medium to medium-high heat. Add the mushroom and press down gently with a spatula or bacon press to help it make full contact with the pan. Sear for 3-5 minutes until deeply golden brown.
- Flip and glaze. Flip the mushroom, then drizzle the soy sauce over the top and around the pan. Let it sizzle and caramelize for another 3-5 minutes, spooning the pan juices back over the top as it cooks. Season with salt and pepper.
Finish with the butter. Remove the skillet from the heat and immediately top the hot mushroom steak with the garlic herb butter, letting it melt over the top. Spoon any melted butter from the pan back over before serving.
Recipe Tips
- Let the water evaporate first. Lion’s mane releases a good bit of moisture as it cooks – give it time to cook off before expecting that golden crust to form.
- Add the soy sauce after the flip, not before. This is what gives you that deep, glossy color without steaming the mushroom.
- Go easy on the added salt. The soy sauce already brings plenty of seasoning on its own.
- Choose your cut based on your plans. Whole mushrooms make for a more dramatic presentation; sliced rounds cook a bit faster and are easier to portion for serving.
Frequently Asked Questions
It’s more about texture than flavor – lion’s mane has a dense, meaty bite that’s genuinely steak-like once seared, though its flavor is milder and slightly seafood-adjacent rather than beefy.
Look for them at farmer’s markets, specialty grocery stores, or Asian grocery stores. They’re becoming more common in the fresh mushroom section of well-stocked supermarkets too.
Yes! Swap the butter for a good-quality vegan butter in both the sear and the garlic herb butter, and this recipe stays completely vegan and dairy-free.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to bring back that crispy crust.
More Mushroom Recipes to try
Lion’s Mane Steak (with Garlic Herb Butter)
Ingredients
- 2 lion's mane mushrooms*, about 1 pound total
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 3 tablespoons soy sauce
- Salt and black pepper, to taste
Garlic Herb Butter:
- ¼ cup butter, softened
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh parsley or oregano
Instructions
- Make the garlic herb butter: In a small bowl, combine the softened butter, garlic, thyme, rosemary, and parsley/oregano. Stir until fully combined and set aside.
To cook whole:
- Trim any dark or dry spots off the base of each mushroom, then gently brush off any dirt with a dry paper towel or soft brush (avoid rinsing with water – lion’s mane soaks it up like a sponge).
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once melted and sizzling, add the whole mushrooms. Press down gently with a spatula (or set a smaller pan/lid on top to weigh them down) to help them make full contact with the skillet. Sear for 4-5 minutes until deeply golden on the first side.
- Flip the mushrooms, then immediately drizzle the soy sauce over the top and around the pan. Let it sizzle and caramelize for another 4-5 minutes, spooning any pan juices back over the mushrooms as they cook. Season with salt and pepper.
To cook sliced into rounds:
- Trim the base and slice the mushroom crosswise into 1-inch thick rounds.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the mushroom rounds in a single layer, without overcrowding. Sear for 3-4 minutes until golden on the first side.
- Flip the rounds, then drizzle the soy sauce over the top and around the pan. Cook for another 3-4 minutes, spooning the pan juices back over the top as they caramelize. Season with pepper (go easy on the salt – the soy sauce brings plenty).
- Remove the skillet from the heat and immediately top the hot mushrooms with the garlic herb butter, letting it melt over them. Spoon any melted butter from the pan back over the top before serving.
Notes
- Add the soy sauce after the flip, not at the start – this is what gives you that deep, glossy color without steaming the mushrooms.
- Go easy on added salt; the soy sauce brings enough seasoning on its own.
- Lion’s mane releases quite a bit of water as it cooks – let it evaporate before the mushroom starts to brown, this is what gives you that deep golden crust instead of a steamed texture.
- Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to bring back the crust.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
