Lion's Mane Mushroom Steaks on Polenta
This vegetarian dinner is rich with flavor and utterly decadent, even though it takes minutes to make. In this recipe you baste lion's mane mushrooms with butter and then douse them with a balsamic pan sauce. Serve on top of polenta, and the result is amazing. If you are looking for a vegetarian steakhouse dinner, this mushroom dish will fit the bill.
Equipment
- 1 enameled cast iron pan
- 1 dutch oven or sauté pan
- 1 grill press
Ingredients
- 1 tbsp olive oil
- 5 tbsp salted butter or vegan butter alternative
- 3-4 medium lion's mane mushrooms This also works with oyster mushrooms & maitake mushrooms, but lion's mane are best
- 4 cloves garlic peeled and crushed
- 2 sprigs rosemary
- 3 sprigs sage
- 1 tsp red pepper flakes
- 1/4 cup vermouth or red wine cheap enough to cook with, but good enough to drink
- 3 tbsp heavy cream cashew cream also works
- 1 tbsp balsamic vinegar plus more as needed
- Kosher salt & fresh ground black pepper to taste
- 1/2 cup yellow cornmeal
- 2 cups water
- 1/4 cup torn tender herbs (parlsey, dill, chives etc.) for garnish
Instructions
- Put the cast iron on medium heat. Add the olive oil and 1 tbsp of butter. Let the butter melt completely and swirl with the oil.
- Add a lion's mane mushroom to the pan and sear on both sides, pressing down with a grill press if you have one. Sear until the sides are lightly golden, about 2 minutes per side.
- Add the garlic cloves, rosemary, sage and red pepper flakes to the pan. Add 2 more tablespoons of butter. Let the butter melt completely, then tilt the pan and use a spoon to scoop the melted butter and pour it over the mushroom, basting it with the sizzling butter. Do this about 8-10 times on each side before flipping and basting the other side.
- Repeat this process with the remaining mushrooms, adding a tbsp of butter into the pan as needed. Set all the mushrooms on a cutting board when they are done, and begin the pan sauce.
- To make the pan sauce, leave the herbs, garlic and butter in the pan and reduce the heat to medium low. Add in the vermouth and stir to cook off the alcohol. Once it has reduced, pour in the heavy cream and stir to combine. Season with salt and pepper and add in the balsamic vinegar. Stir and taste, season with salt, pepper and more vinegar as needed. Set this aside.
- Put a cold sauté pan on medium heat and add the cornmeal and water. Whisk vigorously with a silicon whisk to combine.
- Let this come to a soft simmer, continue to whisk often to remove clumps. Let this softly simmer for 4-5 minutes, or until it begins to thicken. Continue to whisk more often, letting the polenta become thick and creamy, about 5-6 more minutes. Lower the heat to low, and season with salt to taste. Continue to stir, cooking for another 5-7 minutes, or until the polenta is creamy. Feel free to add another 1/2 cup of water during the cooking process if you think you need it. After about 20 minutes the polenta will be done, but you can cook it for up to 40, it will just get creamier and creamier.
- To plate, add a generous scoop of polenta to the plate, top with sliced mushrooms and drizzle with the pan sauce. Scatter with tender herbs and serve warm!