Lion's Mane Steaks with Garlic & Thyme Butter

Thick slabs of lion's mane, pressed in a hot pan until golden, then basted in foaming garlic and thyme butter. Meaty and tender, with a mild, slightly sweet, seafood-like flavour. It's the one we cook for tastings at the market.

Serves 2 · Prep 5 min · Cook 10 min · Mushrooms 200 g lion's mane

You'll need

• 200 g lion's mane
• 1 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic, crushed
• 3–4 sprigs fresh thyme
• Sea salt and cracked pepper
• A squeeze of lemon

Method

1. Slice the lion's mane into 1.5–2 cm thick slabs. Don't wash it; just brush off any bits.
2. Heat a heavy pan over medium-high. Add the slabs to the dry pan and press down with a spatula (or a second pan) for 3–4 minutes a side. This squeezes out moisture so they go golden, not soggy.
3. Add the oil, then the butter, garlic and thyme. Spoon the foaming butter over the steaks for 2–3 minutes until deep golden and crisp at the edges.
4. Season with salt, pepper and a squeeze of lemon. Serve straight away.

Serve it with: mash or crusty sourdough and a green salad, or on a burger bun with aioli.

From the grow room

Keep lion's mane in a paper bag in the fridge (not plastic) and use it within 5–7 days. Always cook it before eating.

Contains milk (butter).