Seared Lion’s Mane Steak

This is the dish that converts people. Pressed hard against a hot pan and basted in butter, a single Lion’s Mane cluster develops a deep, savoury crust and a meaty, pull-apart centre. Serve it as a main with something green, or slice it over toast.

Ingredients

• 2 large Lion’s Mane clusters (about 150 g each)

• 2 tbsp neutral oil

• 30 g butter

• 2 garlic cloves, lightly crushed

• A few sprigs of thyme

• Flaky sea salt and black pepper

• Lemon, to finish

Method

1. Brush any substrate from the clusters with a dry cloth. Do not rinse. Slice each cluster in half through the middle to make two thick steaks.

2. Heat the oil in a heavy pan over medium-high until shimmering. Lay the steaks in and place a second heavy pan on top to press them down.

3. Sear for 4–5 minutes without moving. The mushroom will release water first, then begin to brown. Flip, press again, and sear the second side for 3–4 minutes until deep golden.

4. Lower the heat. Add the butter, garlic and thyme and baste the steaks with the foaming butter for a minute.

5. Season with flaky salt and pepper, finish with a squeeze of lemon and serve immediately.

Chef’s note

The press is not optional — it is what forces out moisture and builds the crust. Any flat, heavy object wrapped in foil will do the job of a proper cast-iron press.