Lion’s Mane “Steak” with Polenta
Vegetarian | Vegan optional | Gluten-free
Yield: 3–4 servings · Prep: 15 min · Cook: 45 min
Seared hard and basted in butter, lion’s mane takes on the texture and presence of a rare steak. This is the recipe to make when you want to convince someone that a mushroom can be the center of the plate. The pan sauce comes together from what’s left behind, and creamy polenta underneath catches all of it.
Ingredients
1 tbsp olive oil
5 tbsp salted butter, or vegan butter alternative
3–4 medium lion’s mane mushrooms (can also use oyster mushrooms)
4 cloves garlic, peeled and crushed
2 sprigs rosemary
3 sprigs sage
1 tsp red pepper flakes
¼ cup vermouth or red wine — find one that is affordable enough to cook with, but good enough to drink!
3 tbsp heavy cream, cashew cream also works
1 tbsp balsamic vinegar, possibly add more as needed
Kosher salt and fresh ground black pepper to taste
½ cup yellow cornmeal
2 cups water
¼ cup torn tender herbs (parsley, dill, chives) for garnish
Preparation
Sear. Put a cast iron pan on medium heat. Add olive oil and 1 tbsp of butter. Let the butter melt completely and swirl with the oil. Add a lion’s mane mushroom to the pan and sear on both sides, pressing down with a grill press or flat spatula. Sear until the sides are lightly golden, about 2 minutes per side.
Baste. Add the garlic cloves, rosemary, sage, and red pepper flakes to the pan, along with 2 more tablespoons of butter. Let the butter melt completely, then tilt the pan and use a spoon to scoop the melted butter over the mushroom, basting it with the sizzling butter. Do this about 8–10 times on each side before flipping and basting the other side.
Repeat. Repeat with the remaining mushrooms, adding a tbsp of butter to the pan as needed. Set all the mushrooms on a cutting board when they are done.
Make the sauce. Leave the herbs, garlic, and butter in the pan and reduce the heat to medium-low. Add the vermouth and stir to cook out the alcohol. Once reduced, pour in the heavy cream and stir to combine. Season with salt and pepper, add the balsamic vinegar, then stir and taste, adjusting with more salt, pepper, and vinegar as needed. Set aside.
Start the polenta. Bring the 2 cups of water to a boil in a separate saucepan with a pinch of salt. Pour the cornmeal in slowly in a steady stream, whisking constantly to prevent clumps.
Cook the polenta. Let it come to a soft simmer, whisking often to remove clumps. Simmer softly for 4–5 minutes, until it begins to thicken. Keep whisking as it becomes thick and creamy, about 5–6 more minutes. Lower the heat and season with salt to taste. Continue stirring and cooking for another 5–7 minutes, until creamy. Add another ½ cup of water during cooking if you think it needs it. After about 20 minutes the polenta will be done, but you can cook it up to 40 minutes as it will keep getting creamier.
Plate. Add a generous scoop of polenta to the plate, top with sliced mushrooms, and drizzle with the pan sauce. Scatter with tender herbs and serve warm.
Notes & Variations
Mushroom swaps: king oyster, sliced lengthwise into thick planks, sears and bastes nearly as well as lion’s mane.
Start the polenta before you sear if you want everything to land at the same time. The polenta is the slowest component of this dish and it is forgiving if left on low heat.
Lion’s mane carries more water than other mushrooms. Give each one room in the pan as crowding the pan steams the mushrooms instead of searing them.
For a vegan version, use vegan butter and cashew cream throughout.
Storage
Best served immediately. Leftover mushrooms keep 3–4 days refrigerated and are excellent sliced cold onto a sandwich. Polenta firms up in the fridge so you can slice it and pan-fry the leftovers.
Adapted from justinesnacks.com.
More recipes at wellspringforestfarm.com/mushroom-info-hub