Bethany's Vegan Kitchen

I thought I’d share how I like to prepare lion’s mane mushroom. I think this is a really good way to get the best out of them. I find that it’s best to drive as much moisture out of the mushroom as you can. I do this by dry frying them, as you can then marinate them to give them lots of flavour, before frying them again

Serves; One Cook time; 25 minutes

You’ll need;

1. One large lion’s mane mushroom, mine weighed just over 200g
2. Two tablespoons of soy sauce
3. One tablespoon of worcester sauce
4. Two tablespoons of nutritional yeast
5. One teaspoon of smoked paprika
6. One quarter of a teaspoon of liquid smoke
7. One quarter of a teaspoon of garlic powder

Method;

• Start by dry frying the mushroom. Heat a small frying pan over a medium heat, then once it’s warmed up, add in the mushroom. Apply pressure on the mushroom, I do this by pressing down with a spatula with a fair amount of pressure. Keep frying the mushroom and flip it regularly for 20 minutes
• Whisk together the marinade ingredients and pour them into an airtight container. Place the mushroom into the container and spoon the marinade over the top of it
• Pop a lid on, then marinate in the fridge for up to 48 hours
• Once you’re ready to cook the mushroom, heat a small frying pan over a medium heat. Add a tablespoon of oil and fry the mushroom for four minutes on each side, then serve

This time I chose to serve my steak with mashed potato, a Yorkshire pudding, peas and gravy. The Yorkshire pudding is by a brand called Plant Side, they’re really handy reheat really nicely in the air fryer