Ingredients:
Dijon Chimichurri
- 1 Cup Parsley
- 1 Cup Cilantro
- 1/2 Cup Yellow Onion
- 4 Cloves Garlic
- 2 Tablespoons Dijon Mustard
- 1/4 Cup Olive Oil
- 1/2 Lime, squeezed
- 1/4 Teaspoon Red Pepper Flakes
- Salt, to taste
- Pepper, to taste
Argentinian Lion Mane Steaks
- 1 Lb Lions Mane Mushroom, broke into large steak pieces
- 1/3 Cup Olive Oil
- 1/2 Lime, squeezed
- 1/4 Cup Soy Sauce
- 1/4 Cup Vegan Worcestershire Sauce
- 1 Teaspoon Apple Cider Vinegar
- 3 Cloves Garlic, minced
Instructions:
Chimmichurri Sauce
- Blend all chimmichurri ingredients in food processor until combined.
Argentinian Lions Mane Steak
- Create a marinade by whisking olive oil, lime juice, soy sauce, worcestershire sauce, apple cider vinegar, and garlic. Toss lions mane in marinate until each side is completely coated.
- Heat cooking oil in cast iron pan over medium heat and press lions mane into pan. Set a second cast iron or dutch oven dish on top of steak to work as a press (bonus points if you actually have a press). Grill for 3 minutes while pressing the mushroom occasionally.
- Flip mushroom and cover with press and repeating the process.
- Before flipping again, generously coat mushroom with steak seasoning blend. Flip and continuing pressing mushroom. Grill for 2-3 minutes or until skin forms.
- Generously coat the other side of mushroom with steak seasoning blend. Flip and repeat process. Grill for 2-3 minutes on the remaining side until a skin forms.
Serve: Serve with dijon chimmichurri sauce.
Top: With spicy microgreen blend.
Fun Suggestion: I used my cooking smoking gun to infuse with a with natural smokey flavors after I was done. If you don’t have a cooking smoking gun, I highly recommend- it is a blast. Your kitchen will be smelling like applewood and hickory all evening. Also great for smoking drinks.