Lion’s Mane Mushroom Steaks with Chimichurri

Lion’s Mane Mushroom Steaks with Chimichurri

This recipe has so much flavor and wonderful texture that you may put it on frequent rotation!  And, you may find this the reason to regularly hunt down the local mushroom grower at your farmer’s market.

Makes 4 servings


  • 2 Lions mane mushrooms, divided into 4 steaks as directed below (or try using 4 large portobello mushrooms, stems and gills removed)
  • Avocado oil spray

Marinade ingredients

  • 4 tbsp coconut aminos (found in the Asian or international section)
  • 2 tsp olive or avocado oil 
  • 3 tsp paprika
  • 1 tsp smoked paprika (or sub with more regular paprika)
  • 2 tsp garlic powder
  • ½ – 1 tsp chili flakes

Chimichurri ingredients

  • 1 cup flat leaf parsley, about 1 large handful, finely chopped
  • 2 tbsp fresh oregano, chopped
  • 1-2 shallots or ¼ cup red onion, finely minced
  • 1 tbsp extra virgin olive oil
  • 1 garlic clove, finely minced
  • 1 lemon, juiced
  • 1 tsp apple cider vinegar (or use more lemon juice)
  • ½ tsp chili flakes, adjust based on desired spice level


  1. Make the chimichurri by adding all the ingredients to a bowl, mix, and set aside. (This is a low-oil version, add up to 1 tablespoon more if desired.)
  2. Make the marinade by combining the ingredients in a flat-bottom pan or container, mixing until well combined. Set aside.
  3. Cook the mushrooms
    1. Divide whole mushrooms in half lengthwise (so each piece has a top and stem piece)
    2. Heat a large skillet or pan on medium heat. (We like to use a cast iron or nonstick ceramic for this.)
    3. Spray the pan with avocado oil and lay the lions mane mushrooms on their side, fitting mushrooms without crowding. Make multiple batches as necessary.
    4. Use a spatula to press down on the mushroom and cook for a few minutes. Use a second cast iron (or other heavy pan, or the back of plate) to set on top and press down the mushroom.
    5. Then flip, cooking for several minutes on each side until each is pressed into a flat steak. Spray with more avocado oil if needed.
    6. Repeat the process with the other lions mane mushroom, if needed.
  4. Marinate the mushrooms
    1. Place your lion mane “steaks” into the marinade container (one at a time, depending on the size of your mushrooms and container) spoon the marinade on each side, spreading with the back of the spoon to coat. Marinate for 15 minutes.
  5. Brown the mushrooms
    1. Heat the skillet on medium heat and add a heavy spray of avocado oil.
    2. Add the mushroom steaks back into the skillet.
    3. Cook for about 5 minutes on each side, flipping with a spatula. Once the outsides are browned and caramelized, remove and plate.
  6. Serve
    1. Top with Chimichurri sauce and enjoy!



Adapted from