Korean BBQ Lions Mane Mushroom as Filet Mignon’

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Mushrooms as meat: we’re pressing on in our efforts to make this doable and plant-forward concept come to life. But first we gotta spotlight all the shrooms and tell you about all the things you can do with them. To do that, we’re going to be highlighting a shroom around here every now and then, sharing examples of how we transform this fungi into food. This week, we’re featuring Lion’s Mane mushrooms!  

  • Prep Time: 20 min
  • Cook Time: 120 min
  • Total Time: 2 hours 20 minutes
  • Yield: 2 servings 1x


  • 2 large Lion’s Mane Mushrooms
  • vegetable oil or plant-based butter

for the spice blend:

  • 1 t black pepper
  • 1 t coarse salt
  • 3/4 t graduated garlic
  • 3/4 t poultry seasoning or steak seasoning

for the marinade:

  • 1/4 C low sodium tamari
  • 3 T vegan fish sauce
  • 2 t vegetable oil
  • 2 t sesame oil
  • 1 t chopped ginger
  • 1 t chopped garlic
  • 1/2 lime
  • 1 thai chili pepper
  • mint and chopped green onions to garnish (optional)


  1. Press and sear the mushrooms in a cast iron pan (check out our method here), until compressed to about an inch or slightly more in thickness. During the pressing, season the mushrooms with the spice blend.
  2. A note about Lion’s Mane mushrooms: There is more water in Lions Mane mushrooms when press cooking. I’ve found when the mushroom juice is in the pan you can either drain it off and use it in the marinade or allow it to burn off. You’ll want to gauge what is best for you at the time.
  3. Once pressed to desired thickness, add cooked mushrooms to marinade for up to an hour to overnight.
  4. When ready to prepare, slow roast on a 200-degree grill or oven for up to 2 hours, flipping and basting with extra marinade about every 15-20 minutes until a nice char crust forms.

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