Pan-Seared Lion’s Mane Mushroom, Sweet Potato-Kale Mash, Black Bean Salsa


 

LIon's Mane Mushroom Steak
LIon's Mane Mushroom Steak

Makes: 2 servings

Ingredients

Black Bean Salsa

1/2 cup cooked black beans
2 tablespoons diced red bell pepper
1-1/2 tablespoons diced red onions
2 teaspoons chopped cilantro
1-1/2 teaspoons fresh lime juice
¼ teaspoon sriracha
1/8 teaspoon ground cumin
Kosher salt and black pepper, to taste

Mushrooms

1 pound lion’s mane mushrooms, cut into 4 (1-inch) steaks
1 tablespoon butter or vegan buttery sticks (such as Earth Balance Soy Free)
½ teaspoon onion powder
¼ teaspoon granulated garlic
1/8 teaspoon kosher salt, divided
1/8 teaspoon black pepper, divided

Sweet Potato-Kale Mash

4 cups roasted Hannah sweet potatoes
1 tablespoon butter or vegan buttery sticks (such as Earth Balance Soy Free)
2 cups chopped kale

Steps

  1. Preheat oven to 200-degrees F.
  2. To make salsa, combine all ingredients in a small bowl. Set aside in the refrigerator.
  3. Preheat cast-iron skillet or heavy-bottomed sauté pan over medium-high heat. Add kale and cook until soft. Transfer to a bowl and set aside.
  4. In a small bowl, mix together onion powder and granulated garlic. To the hot skillet, add and melt 1 tablespoon butter. Add mushroom steaks. Place a smaller cast iron skillet on mushrooms to press mushrooms flat. Cook for 3 minutes. Turn steaks over and season with half of the onion powder and granulated garlic mixture, pinch of salt, and pinch of pepper. Press again and cook for 2 minutes. Flip mushrooms onto a baking sheet lined with parchment paper. Season the other side with remaining onion powder and granulated garlic mixture, a pinch of salt, and a pinch of pepper. Place in oven to slow roast 15-20 minutes.
  5. Combine potatoes, 1 tablespoon butter, and kale in a microwave-safe bowl. Place in microwave and reheat just until hot.
  6. Divide potatoes between 2 bowls. Top each with 2 mushroom steaks and garnish with salsa. Enjoy!

 

Recipe created for Las Vegas Mushrooms by Your Allergy Chefs and is subject to copyright. Please contact us for distribution.