INGREDIENTS
- 1 pound Lion’s Mane Mushroom
- 3 cups vegetable stock divided
- ¼ cup Blackening Seasoning more or less, to taste
- 1 tablespoon Worcestershire Sauce
PREPARATION
- Preheat BBQ grill to medium-low heat (300°F).
- Set the mushroom on a cutting board with the bottom side down. Use a long, serrated knife to cut from top to bottom into ¾-inch thick steaks
- Place steaks on a baking sheet. Brush with a little vegetable stock and sprinkle liberally with blackening seasoning. Flip and repeat with the other side.
- Heat a cast iron or other heavy skillet to medium heat. Arrange the prepared steaks in a single layer and then set a heavy pot right on top of the mushroom steaks to press them down. Let this cook for a couple of minutes.
- Flip each steak with a spatula. Cook another couple of minutes.
- Remove the seared steaks onto the preheated BBQ grill.
- Return the searing skillet back to the stove, add 2 cups of reserved vegetable stock and plant-based Worcestershire sauce to the pan drippings, and bring to a boil.
- Let this reduce to about ⅓-½ cup and pour into a small bowl.
- Return to the BBQ and brush the tops of each steak with this liquid, flip and grill, basting the other side. Repeat so both sides are nicely grilled and glazed.