Lion’s Mane Steaks with Chimichurri, Rice & Beans
My mom and I had a Lion’s Mane mushroom sandwich last year that changed us. Since then, I’ve been into this weird, furry mushroom—it’s meaty and rich, with a texture and flavor somewhere between pork belly and dark meat poultry. I’d heard about its health benefits, so I was excited to get Harlan’s take, and it turns out there are plenty.
These mushrooms can be a little tricky to find, but I’ve seen them most often at Capella Market and Whole Foods.
I love this recipe because it’s simple, flavorful, and really satisfying thanks to the rice and beans—easily one of my favorites I’ve ever developed.
~ Camilla
Harlan’s Food For Thought
The following are the approximate macros per serving for this week's meal (two servings per meal):
Protein: 48g
Carbohydrate: 121g
Fat: 70g
Calories: 1299
Lion’s Mane mushrooms are a popular substitute for animal-based dishes, offering a well-rounded macronutrient profile with plenty of carbohydrates, protein, and healthy fats. Traditionally used in East Asian herbal medicine, Lion’s Mane has been studied for its potential health benefits, with promising findings in controlled trials.
Purported Health Benefits of Lion’s Mane:
Improved cognitive function
Enhanced neurotransmitter regulation
Immune system support
Better gastrointestinal health
Possible cancer-fighting properties
Lion’s Mane is rich in antioxidants, which help reduce oxidative stress and support overall systemic function. Research also suggests that compounds in Lion’s Mane stimulate the production of Nerve Growth Factor (NGF), which is essential for nerve growth and repair. While early studies suggest potential benefits for neurodegenerative diseases, more human research is needed to confirm its efficacy.
~ Harlan Wolff, Registered Nurse and Clinical Educator
Lion’s Mane Steaks with Chimichurri, Rice & Beans
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 2 servings
Ingredients
Rice:
1 cup white rice (cooked how you like to do it)
Chimichurri:
1 bunch fresh cilantro, finely chopped
4 cloves garlic, minced
¼ cup extra virgin olive oil
Juice of 1 lime
½ tsp salt
Beans:
1 can black beans drained
1 small yellow onion, diced
½ tsp smoked paprika
½ tsp oregano
1 tsp salt
Salt & black pepper to taste
1 tbsp olive oil
Lion’s Mane Steaks:
2 large Lion’s Mane mushrooms (or 3-4 smaller ones)
2 tbsp olive oil
1 tsp smoked paprika
½ tsp oregano
½ tsp salt
½ tsp black pepper
Instructions
Cook the Rice
Make your rice however you like. I used 1 cup of basmati rice, 1¾ cups water, and a big pinch of salt, then let the rice cooker do the work.
Make the Chimichurri
In a small bowl, mix together cilantro, garlic, olive oil, lime juice, and salt. Let it sit while preparing the rest of the dish.
Cook the Beans
Heat olive oil in a small pan over medium heat. Add diced onion and sauté until soft and translucent, about 4–5 minutes. Add smoked paprika, oregano, salt, and black pepper, stirring to coat.
Pour in the pre-seasoned black beans and cook on low until everything else is ready. I like to mash some of the beans with a wooden spoon. Adjust seasoning as needed.
Cook the Lion’s Mane Steaks
Heat olive oil in a pan over medium-high heat. Season one side of the mushroom steaks with smoked paprika, oregano, salt, and black pepper. Place them seasoned-side down in the pan and press with a weighted press or another heavy pan. Season the other side that didn’t get seasoned. After 4 minutes, flip the mushrooms. Press again if needed. Cook until golden brown, about 6-9 minutes total.
Assemble & Serve
Plate the Lion’s Mane steaks alongside the rice and beans, spoon chimichurri over the top, and enjoy!
