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Prep time
10 minutes
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Cook time
30 minutes
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Serves
1
Author Notes
The world of mushrooms is incredibly vast and interesting, and rather than comparing them to meat, which is a disservice to these beautiful fungi, I think it's important to celebrate them as their own corner of the culinary world that deserves more respect and exploration. I don't need my mushrooms to be reminiscent of something you'd find at a butcher shop, but when they do resemble meat, I can't help but be fascinated!
Lion's Mane mushrooms are a beautiful, large, off-white variety that are cute enough to pet. When seared and pressed firmly in a hot pan, the mushroom reduces in size, expelling a lot of its reserved water, and compacts into a satisfying, filling steak-like dish. Here, I decided to give it the Middle Eastern treatment while not masking its natural flavor too much with the use of za'atar. A bright herby salad and chewy pearl couscous, made in the same pan, turns this into a delicious, vegan weeknight meal for one—two if you're feeling generous.
—César Pérez
Ingredients
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FOR THE HERB SALAD:
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1/4 cup
celery leaves
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1/4 cup
parsley leaves
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Juice of half a lemon
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Extra-virgin olive oil
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1
carrot, shaved
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Salt and pepper, to taste
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1 pinch
za’atar
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FOR THE MUSHROOM STEAK:
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1
large lion’s mane mushroom
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Salt and pepper, to taste
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Za’atar, to taste
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2 tablespoons
plant-based butter
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2
garlic cloves, crushed, reserved
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FOR THE COUSCOUS:
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1 tablespoon
extra-virgin olive oil
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1/2 teaspoon
smoked paprika
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Reserved garlic cloves from basting the steak, minced
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1/4 cup
garlic chives, chopped OR chives, chopped
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1/4 cup
celery, chopped
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1 cup
pearl couscous
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1 tablespoon
vegetable bouillon paste
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1 1/2 cups
hot water
Directions
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Make the herb salad: Mix all ingredients for the herb salad together in a small bowl and set aside.
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Make the lion’s mane steak: In a small cast iron skillet, sear lion’s mane mushroom in EVOO over medium-high heat while firmly pressing down for 5 minutes. Flip the mushroom over and season with salt, pepper, and za’atar - press firmly and sear for another 5 minutes. Flip a third time, season with salt, pepper, and za’atar and press for an additional minute. Add butter and crushed garlic and baste for one minute. Remove mushroom steak and set aside. Reserve garlic cloves and mince.
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Make the couscous: Reduce heat to medium. Add olive oil to the pan and sauté chopped chives, reserved garlic, and celery for 30 seconds. Add couscous and toast for 30 seconds. Add bouillon paste and water and stir, bringing to a simmer. Cover and cook for 10 minutes until liquid is absorbed. Fluff with a fork.
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Top couscous with sliced mushroom steak, herb salad, and an extra sprinkle of za’atar.
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