Love mushroom recipes? You need to try our Garlic Butter Oyster Mushrooms, these Chestnut Mushrooms as well as our Sautéed Shiitake Muchrooms!

Why you’ll love this lion’s mane mushroom steak recipe

I first found lion’s mane mushrooms at my local farmer’s market and had no idea what to do with them, but one sear in a hot cast iron pan later, I completely understood the hype – these are only so fun, PACKED with flavor and on my list for the next home cooked date night:)

Why You’ll Love This:

Great for vegetarians and meat eaters alike – a satisfying main that doesn’t feel like a compromise.
Genuinely meaty texture – lion’s mane has a dense, steak-like bite unlike most other mushrooms.
Ready in 25 minutes – a short sear is genuinely all it takes to build that deep, golden crust.
Topped with garlic herb butter – melts right into the hot mushroom for striking flavor.

Overhead shot of lion's mane steak ingredients labeled on a marble counter, including lion's mane mushroom, butter, soy sauce, olive oil, salt and pepper, and fresh herbs

Ingredients needed

The ingredients for this method are listed fully down in the recipe card but let’s briefly go over the basics needed including a few substitutions you can make as desired!

Lion’s mane mushrooms – look for them at farmer’s markets or specialty grocery stores; you’ll need about 1 pound total (roughly 2 mushrooms).
Olive oil – helps the butter reach a higher heat without burning too quickly.
Butter – creates that deep, golden-brown sear on the mushroom.
Soy sauce – added after the flip for a glossy, caramelized finish and savory depth.
Salt and black pepper – to season to taste.
Garlic herb butter (butter, garlic, thyme, rosemary, and parsley or oregano) – melted over the hot mushroom steak right before serving for a rich, herby finish.

Close-up of sliced lion's mane steak pieces with a caramelized crust, garnished with fresh herbs, served over mashed potatoes

How to Make Lion’s Mane Steaks

Only a reminder that you can find the FULL written lion’s mane mushroom steaks recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

Make the garlic herb butter. Stir together the softened butter, garlic, thyme, rosemary, and parsley or oregano in a small bowl and set aside.
Prep the mushroom. Trim any dark or dry spots from the base and wipe clean with a damp paper towel – avoid rinsing, since lion’s mane soaks up water easily. Leave whole for a dramatic, steakhouse-style presentation, or slice crosswise into 1-inch thick rounds if you’d rather portion it.

A lion's mane mushroom steak searing in a cast iron skillet with a golden-brown crust forming

Sear. Heat the olive oil and 1 tablespoon of butter in a large skillet (a cast iron pan works great here) over medium to medium-high heat. Add the mushroom and press down gently with a spatula or bacon press to help it make full contact with the pan. Sear for 3-5 minutes until deeply golden brown.

A seared lion's mane mushroom steak with a deep golden-brown crust on a white plate

Flip and glaze. Flip the mushroom, then drizzle the soy sauce over the top and around the pan. Let it sizzle and caramelize for another 3-5 minutes, spooning the pan juices back over the top as it cooks. Season with salt and pepper.
Finish with the butter. Remove the skillet from the heat and immediately top the hot mushroom steak with the garlic herb butter, letting it melt over the top. Spoon any melted butter from the pan back over before serving.

Close overhead shot of a whole raw lion's mane mushroom showing its dense, shaggy texture

Recipe Tips

Let the water evaporate first. Lion’s mane releases a good bit of moisture as it cooks – give it time to cook off before expecting that golden crust to form.
Add the soy sauce after the flip, not before. This is what gives you that deep, glossy color without steaming the mushroom.
Go unfussy on the added salt. The soy sauce already brings plenty of seasoning on its own.
Choose your cut based on your plans. Whole mushrooms make for a more dramatic presentation; sliced rounds cook a bit faster and are easier to portion for serving.