This is a delicious way to start your day with some brain boosting lion's mane. The meaty texture of the lion's mane once it has been cooked down is a great substitute for steak surely to please meat eaters and non-meat eaters.
Ingredients:
3 big lion's mane mushrooms (about 1 lb/450 g total)
2 Tbsp veg oil
2 Tbsp BBQ seasoning (your choice)
Spices (your choice)
Salt and pepper
3 Tbsp butter or plant based butter
4 Tbsp BBQ sauce (your choice)
Born3 Eggs
Potatoes
Instructions:
Preheat the oven to 400ºF/200ºC with convection or 420ºF if you have no convection.
Slice your potatoes and heat up a pan with hot oil. Add the potatoes to the pan, season and cover. Cook until tender (20-30 mins).
Trim the bottom of the mushrooms just enough so each one sits flat.
Heat a big, heavy ovenproof skillet like cast iron over medium-high heat. When hot, swirl in enough oil to coat the bottom. Add the mushrooms stem-sides down and let them cook a minute or two to soften up. Then add a second heavy skillet on top of the mushrooms and let cook another minute or so. (Can use a regular pans if no skillets).
Now, fold up a kitchen towel or use tongs to gently press the center of the top pan to begin pressing the mushrooms. The mushrooms will begin to release water. As they do, apply firmer and firmer pressure to press them down. To help the mushrooms sear and brown, wipe off any water accumulated on the top pan. It also helps the browning (and flavour) to swirl in a little more oil as the mushrooms cook. Pressing and browning the first side will take 5 to 6 minutes.
Flip the mushrooms with tongs or a spatula and add a little more oil, shaking the pan to get the shrooms coated. Press firmly until the shrooms are seared, browned, and pressed to less than half their original thickness, another 5 minutes or so.
Sprinkle some BBQ seasoning over the top side of the mushrooms along with some salt and pepper. Flip and let cook a minute or two, adding a little more oil to help the browning and flavour. Then season the top side and flip again to cook that seasoned side, continuing to press and sear until both sides are slightly charred and crispy. You can adjust the thickness of the finished steak with the amount of pressure you apply.
When nice and seared, pop the mushroom pan in the oven for 10 minutes. (If you don't have a skillet safe for ovens, just place on baking sheet).
Using a separate pan, start cooking your eggs to your preference.
Remove the steaks to a cutting board and put the pan over medium heat. Add the butter, stirring and scraping to get all that flavour up off the pan bottom. Stir in the BBQ sauce, too, until you have a nice medium-thick pan sauce.
Spoon some of the pan sauce onto your plates.
Slice the steaks nice and thin and fan out the slices over the sauce. Plate the eggs and potatoes.
