Step 1: Gently clean the Lion’s Mane mushroom by brushing off any dirt with a dry paper towel or a slightly damp cloth. Do not wash under running water. Carefully slice the mushroom into 1/2 to 3/4-inch thick ‘steaks’ or slabs.
Step 2: Place the mushroom slices between two sheets of parchment paper. Using a heavy pan, cutting board, or your hands, gently but firmly press down on the mushroom slices for 30 seconds to 1 minute. This helps to flatten them and remove excess moisture, creating a denser, more steak-like texture.
Step 3: In a shallow dish or a resealable bag, whisk together the soy sauce, olive oil, smoked paprika, garlic powder, onion powder, black pepper, and maple syrup or agave nectar to create the marinade.
Step 4: Add the pressed Lion’s Mane mushroom slices to the marinade, ensuring each piece is fully coated. Let them marinate at room temperature for at least 30 minutes, or for best results, cover and refrigerate for 1-2 hours. You can marinate for up to 8 hours.
Step 5: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 2-3 tablespoons of high-heat cooking oil to the pan. Once the oil is shimmering and just starting to smoke, carefully place the marinated mushroom slices in a single layer. Do not overcrowd the pan; cook in batches if necessary.
Step 6: Sear the Lion’s Mane Mushroom Steaks for 3-5 minutes per side, until they are deeply golden brown, caramelized, and slightly crispy. If desired, during the last minute of cooking, add the vegan butter to the pan and baste the mushrooms with the melted butter for extra richness.
Step 7: Transfer the cooked Lion’s Mane Mushroom Steaks to a cutting board. Allow them to rest for 1-2 minutes. This brief rest helps the texture to firm up and the flavors to settle. Serve immediately, garnished with fresh parsley or chives if desired.