Juicy Lion's Mane Steaks
Press hard, marinate red, grill hot. Lion's mane has just enough density to take on a real steak-like chew when crushed under a cast iron pan, and a beetroot-and-red-wine marinade gives it that medium-rare bleed. This is the home-pressed version — see the notes for the easier raw-marinated route and the restaurant vacuum-sealed take.
* Best with a fresh, firm lion's mane the day of pick.
The method
This is the home-pressed method — the best balance of dense chew, juicy interior, and the medium-rare bleed. Two alternative methods (raw-marinated and vacuum-sealed) are in the notes below.
Heat the pan
Heat a cast iron pan over medium-high heat and add a slick of oil. Place the lion's mane in the pan and let it sit untouched for about a minute — let it get used to the heat before any pressure goes on it.
3 minutesPress the mushroom
Set another cast iron pan, a heavy pot, or a grill press on top. Start with gentle pressure, then gradually bear down as the mushroom softens and releases water. Flip and re-press every couple of minutes. A small splash of water in the pan creates steam and helps it cook through. Stop while it's still compressed but holding moisture inside — overcooking kills the bleed.
10 minutesWhisk the marinade
In a bowl, whisk red wine, boiling water, soy sauce, beetroot powder, olive oil, smoked paprika, garlic powder, onion powder, thyme, black pepper, and salt. The boiling water blooms the spices and dissolves the beetroot powder cleanly.
3 minutesMarinate
Drop the pressed steak into a zip-top bag or shallow dish, pour in enough marinade to coat well, and squeeze out the air. Refrigerate at least 20–30 minutes, or up to a few hours for deeper colour and flavour.
30 minutesSeason and grill
Pull the steak from the marinade and pat off the excess. Rub both sides with a little olive oil, salt, and pepper. Grill over medium-high until browned with a light char on both sides.
6 minutesRest, slice, serve
Let it rest a minute, then slice like a steak. The interior should read pink — that's the bleed working. Spoon over a finishing sauce if you like (see notes).
2 minutes
About the Lion's Mane
Lion's mane has a unique seafood-meets-mushroom flavour and a dense, fibrous structure that holds up to high heat and aggressive pressing — the only mushroom we grow that genuinely delivers on the 'steak' promise. Pristine white when fresh; pull apart for crab cakes, slice for steaks, or sear it whole as a centrepiece.
More on our mushroomsNotes & tips
Skip the press — raw marinate
Drop a whole raw lion's mane into the marinade in a zip-top bag, press by hand to work it in, and refrigerate 15–30 min. Squeeze out the excess (it acts like a sponge) before grilling or it'll flare up. Softer texture, slightly less even bleed.
Vacuum-seal for the deepest bleed
Press the mushroom first, then vacuum-seal with the marinade and rest in the fridge for a few hours — up to 2–3 days. The vacuum drives the colour and flavour all the way through. You can also freeze the sealed bags; thawed ones cook even more tender, so handle them gently.
Reduce the marinade to a sauce
Since the marinade only touched mushroom, you can cook it down. Simmer the leftover marinade with a few sprigs of fresh thyme until glossy, whisk in a teaspoon of vegan butter or olive oil, and spoon over the sliced steak. A garlic-parsley butter on grilled sourdough doesn't hurt either.
