Argentinian Lions Mane Steak with Dijon Chimmichurri


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


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.

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