Lion's Mane Mushroom Steaks with Creamy Polenta and Buttery Sage Pan Sauce
This recipe features pan-seared lion's mane mushrooms (substitutes like oyster or maitake mushrooms work too!) served over creamy polenta (optional) with a flavorful herb pan sauce.Here's a quick rundown of the key ingredients:Lion's mane mushrooms: The star of the show! You'll need 3-4 medium ones.For searing: Olive oil, butter, garlic, rosemary, sage leaves, and red pepper flakes.For the polenta (optional): Cornmeal, water, and salt.For the pan sauce: Heavy cream (or vegan alternative), balsamic vinegar, salt, and pepper.For garnish: Fried sage leaves or fresh herbs like parsley or chives (optional).
Ingredients
For the Lion's Mane Steaks:
- 3-4 medium lion's mane mushrooms oyster or maitake mushrooms can be substituted
- 1 tablespoon olive oil
- 5 tablespoons salted butter or vegan butter alternative
- 4 cloves garlic peeled and crushed
- 2 sprigs rosemary
- 6 fresh sage leaves plus 2 for garnish
- 1 teaspoon red pepper flakes adjust for spice preference
- Kosher salt
- Freshly ground black pepper
For the Creamy Polenta
- 1/2 cup yellow cornmeal
- 2 cups water
- Kosher salt
- 1 tablespoon butter or vegan butter alternative
- Drizzle of olive oil optional
For the Herb Pan Sauce:
- 3 tablespoons heavy cream cashew cream is a good vegan alternative
- 1 tablespoons balsamic vinegar plus more to taste
- Freshly ground black pepper
For Garnish:
- Fried sage leaves
- Fresh herbs like parsley or chives optional
Instructions
- Crispy Fried Sage (Optional): Heat olive oil in a small frying pan over medium heat. Add 6 sage leaves and fry for about 2 minutes, being careful not to burn them. Remove with a slotted spoon and place on a paper towel-lined plate to drain. These will be used for garnish later.
- Creamy Polenta (Optional): In a separate saucepan, combine cornmeal and water over medium heat. Whisk vigorously with a silicone whisk to ensure there are no lumps. Bring to a soft simmer and continue whisking frequently to prevent clumps from forming.
- Let the polenta simmer for 4-5 minutes, or until it starts to thicken. Increase the whisking frequency to achieve a thick and creamy consistency over the next 5-6 minutes. Reduce the heat to low and season with salt to taste. Continue stirring and cook for an additional 5-7 minutes, or until the polenta reaches your desired creaminess. Feel free to add another 1/2 cup of water during cooking if needed. The polenta will be cooked through after about 20 minutes, but you can continue cooking for up to 40 minutes for an even creamier texture.
- Pro Tip: Want an extra decadent polenta? For an even richer and creamier polenta, substitute some of the water with chicken broth and add a tablespoon of butter or heavy cream while whisking during the simmering process.
- Once cooked, remove the polenta from the heat and stir in a tablespoon of butter and a drizzle of olive oil (optional) for added flavor and sheen. Season with additional salt and pepper to taste.
- Seared Lion's Mane Mushrooms: Heat a cast iron skillet over medium heat. Add olive oil and 1 tablespoon of butter. Let the butter melt completely and swirl it to combine with the oil.
- Place a lion's mane mushroom in the pan and sear it on both sides. If you have a grill press, use it to press down on the mushroom for even cooking. Sear for approximately 2 minutes per side until the sides are lightly golden brown.
- Herb-Infused Basting and Pan Sauce: Add the crushed garlic cloves, rosemary, remaining 2 sage leaves, and red pepper flakes to the pan. Add another 2 tablespoons of butter. Once melted, tilt the pan and use a spoon to baste the mushroom continuously with the sizzling butter for about 8-10 times on each side before flipping and repeating the process.
- Finishing Touches: Remove the cooked mushrooms from the pan and set them aside on a cutting board.
- Leave the herbs, garlic, and butter in the pan and reduce the heat to medium-low.
- Pour in the heavy cream and stir to combine. Season with salt, pepper, and balsamic vinegar to taste .
- Adjust seasonings as needed.
- Slice the cooked lion's mane mushrooms.
- Plating and Serving: To assemble the dish, add a generous scoop of polenta (if using) to a plate. Top it with sliced lion's mane mushrooms and drizzle with the pan sauce. Garnish with the reserved fried sage leaves and fresh herbs like parsley or chives (optional). Serve warm and enjoy!
Video
Notes
-This recipe calls for 8 fresh sage leaves, but you can get creative and use them in different ways! Here are some tips:
-Out of those 8 leaves, we'll utilize 6 for that delightful fried sage garnish. But don't discard the remaining 2! Instead, put them to good use by infusing their flavor directly into the pan sauce.
-For the best results, use fresh sage leaves whenever possible. However, if fresh sage isn't available, you can substitute 1-2 teaspoons of dried sage, but keep in mind that dried herbs tend to have a more concentrated flavor.
-In a pinch, if you don't have sage at all, you could try substituting with another fresh herb like lemon thyme or curry leaves. However, sage offers a unique flavor profile that complements the lion's mane mushrooms beautifully, so using a substitute will alter the taste.
-Feel free to adjust the amount of red pepper flakes for your desired level of spiciness.
-This recipe uses polenta as a base, but you can also serve the lion's mane mushrooms over rice, mashed potatoes, or another side dish of your choice.
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“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Nutrition
Calories: 1224kcalCarbohydrates: 67gProtein: 11gFat: 103gSaturated Fat: 56gPolyunsaturated Fat: 7gMonounsaturated Fat: 34gTrans Fat: 3gCholesterol: 231mgSodium: 618mgPotassium: 436mgFiber: 9gSugar: 5gVitamin A: 3361IUVitamin C: 4mgCalcium: 106mgIron: 3mg