1 lb of Lion's Mane mushrooms
2tbsp oil or butter
1 tsp black pepper
1 tsp coarse salt
3/4 tsp graduated garlic
3/4 tsp poultry seasoning or steak seasoning
1/4 cup low sodium tamari
3 tbsp vegan fish sauce
2 tsp vegetable oil
2 tsp sesame oil
1 tsp chopped ginger
1 tsp chopped garlic
1 thai chili pepper
Mint and chopped green onions to garnish (optional)
Press and sear the mushrooms in a cast iron pan with another cast iron skillet or weighted pan until the mushroom is compressed to about an inch or slightly more in thickness. During the pressing, season the mushrooms with the spice blend.
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.
Once pressed to desired thickness, add cooked mushrooms to marinade for up to an hour or overnight.
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.
Check out this video to see the recipe in action!