5 tbsp vegetable oil, divided, plus more as needed
2 Lion's Man mushrooms (approximately 8ox each)
1 tbsp Montreal steak spice
2 tbsp plant-based butter, plus more as needed
How to make it
Prepare your marinade by combining soy sauce, smoked paprika, garlic powder, onion powder, beet root powder (if using) and 4 tbspvegetable oil. Put into a freezer bag and set aside until step 4.
Prepare the mushrooms by wiping off any visible dirt and then trim a bit off the stem of each mushroom to make a flat edge, making sure to keep most of the stem intact.
Preheat a large cast iron skillet over medium heat. Add remaining 2 tbsp oil and swirl to coat pan. Place mushrooms stem side down and let cook for 2 to 3 minutes until softened slightly. Place a second heavy pan, roughly the same size as the first, on top of mushrooms and cook another 2 minutes. Flip mushrooms and cook for 2 minutes with second pan still weighing them down. Mushrooms should be pliable and flattened to about ¾-in thick. If a little extra weight is needed for the second pan, weigh down with a brick or heavy can.
Remove flattened mushrooms from pan and add to a freezer bag with prepared marinade. Coat well with marinade, cover and let marinate for 1 to 2 hours. After marinating, remove steaks and sprinkle with Montreal steak spice.
Heat a cast iron skillet over medium-high heat and melt plant based butter. When pan is hot and butter stars to foam add mushroom steaks and sear well for about 2 to 3 minutes per side, adding more butter if needed after the flip.
Enjoy as part of a steak dinner, in a sandwich or as a filling for tacos.
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2 tbsp low-sodium soy sauce
2 tsp water
2 tsp smoked paprika
1 tsp garlic powder
2 tsp beet root powder (optional, for colour)
5 tbsp vegetable oil, divided, plus more as needed
