Lion's Mane Steak: a vegan dish that rivals meat

The recipe: How to make Derek Sarno's famous Lion's Mane steaks
(the important stuff, first)

Ingredients (for 2–3 steaks):

• 2–3 Lion's Mane mushrooms (grapefruit size)
• 1 cup of boiling water
• 1 shot of red wine (optional, adds more depth)
• ¼ cup of olive oil (you can add more)
• 1–3 tablespoons of soy sauce
• 2 tablespoons of beetroot powder
• 2 tablespoons of sage and onion mix (or thyme + onion)
• 1 tablespoon of garlic powder
• 1 tablespoon of onion powder
• 1 tablespoon of freshly ground black pepper
• Sea salt to taste

Instructions:

Prepare the marinade

• Mix all dry spices and beetroot powder in a bowl.
• Add the boiling water, soy sauce and red wine.
• Gradually incorporate the olive oil while whisking, until emulsified.

Prepare the mushrooms

• Gently drain the Lion's Mane mushrooms to remove excess water.
• Place them in the marinade and let rest for at least 20–30 minutes.

Sear and press ("Sarnosear method")

• Heat a cast iron pan over medium-high heat with a little oil.
• Add the mushroom and use another pan or spatula to gently press it.
• This extracts liquids and compacts the texture, giving it that "meaty" bite.

Cook until golden

• Let it caramelize until a golden crust forms before flipping.
• Repeat the pressing on both sides until you get the desired thickness.
• Adjust with salt and pepper.

Final touch (optional)

• Finish on the grill for a smoky flavor.
• You can also add a splash of red wine or more marinade to the pan.

Serve

• Slice like a steak and serve with BBQ beans, garlic bread or your favorite sauce.

Why are these Lion's Mane steaks so special?

Chef Derek Sarno has revolutionized plant-based cooking with his pressing technique, known as "Sarnosearing". The key is understanding that mushrooms work the opposite way to meat: instead of retaining liquids, it's best to press them to expel water and thus achieve a firm, dense and juicy texture.

The beetroot powder provides the characteristic "bleeding" appearance, while the soy sauce, herbs and olive oil give the depth, fat and umami flavor that so closely resemble a traditional steak.

When bassist Tanya O'Callaghan (Whitesnake, Bruce Dickinson, Tool, among many others) tried these steaks for the first time on Sarno's channel, her reaction was clear: crispy on the outside, juicy on the inside and full of flavor.

Tips and variations

• Three preparation methods: press first then marinate, marinate raw and press during cooking, or use vacuum bag (ideal in professional kitchens).
• Marinating time: 30 minutes is enough, but if you leave them longer the texture and color intensify.
• Cooking safety: go slowly when pressing with hot oil, as water can cause flare-ups.
• Pairings: try with chimichurri, wine sauces or even a touch of vegan butter at the end.

Lion's Mane: cooking and health in one mushroom

The Lion's Mane (Hericium erinaceus) doesn't just surprise with its meaty texture and versatility in cooking. It's also one of the most researched mushrooms for its brain health benefits: it promotes neurogenesis, protects against cognitive decline and is studied in relation to memory, mood and nerve function.

At Boscum we work directly with this species:

• If you want to enjoy its daily benefits, you can try our Lion's Mane extracts, highly concentrated and easy to incorporate into your routine.
• And if you prefer to live the experience from the source, we offer home growing kits, so you can watch your own fresh mushrooms grow and prepare steaks like Derek Sarno's at home.

The next time you're looking for a meat alternative, full of flavor, texture and healthy properties, try this dish. The Lion's Mane is a true gem of modern mycology: in cooking, in health and, thanks to projects like Boscum's, also in your own home.