Ingredients:

  • 1 lb (450g) Lion's Mane mushrooms, sliced into 1-inch thick slabs
  • 2 tbsp (30ml) avocado oil
  • 3 tbsp (42g) unsalted butter
  • 3 cloves (9g) garlic, smashed
  • 2 sprigs (1g) fresh thyme
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • 1 tbsp (15ml) reduced-sodium soy sauce

Instructions:

  1. Clean the mushrooms with a dry brush.
  2. Slice 1 lb (450g) Lion's Mane mushrooms into 1-inch thick slabs and season both sides generously with 1 tsp (6g) kosher salt and ½ tsp (1g) cracked black pepper.
  3. Heat a cast iron skillet over medium-high heat and place the mushroom slabs in the dry pan.
  4. Immediately place a heavy press or a second heavy skillet on top of the mushrooms; sear for 3–5 minutes without moving them until the bottom is mahogany-colored and compressed.
  5. Remove the press, flip the steaks, and add 2 tbsp (30ml) avocado oil to the pan.
  6. Place the press on top again and sear for another 3–5 minutes.
  7. Reduce heat to medium and add 3 tbsp (42g) unsalted butter, 3 cloves (9g) smashed garlic, and 2 sprigs (1g) fresh thyme to the pan.
  8. As the butter foams, spoon it continuously over the steaks for 2 minutes.
  9. Drizzle 1 tbsp (15ml) reduced-sodium soy sauce over the steaks in the final 30 seconds, allowing it to bubble and glaze the surface before removing from heat.