Go Back
–+ servings
lions mane mushroom steaks over polenta

Mushroom Steaks over Polenta

These mushroom steaks can be done with a few kinds of mushrooms, which is nice because it makes them versatile, while also being supremely rich and decadent. You might not think you can coax a ton of flavor out of a single mushroom, but by basting it with butter and finishing it with a sharp and glossy pan sauce, you get something pretty near close to steak, while being completely vegetarian.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 2 servings

Equipment

Ingredients

  • 3/4 cup polenta
  • 4 1/2 cups water
  • Diamond Crystal kosher salt
  • 1 pound large mushrooms, such as Lion's Mane, Oyster, or Maitake
  • 4 cloves garlic, smashed and peeled
  • 1 tablespoon extra-virgin olive oil
  • 5 tablespoons salted butter, or vegan butter alternative
  • 2 sprigs rosemary
  • 2 sprigs fresh oregano or sage
  • 3 sprigs thyme
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup red wine, see Note* for alternates
  • 3 tablespoons heavy cream, cashew cream also works
  • 1 tablespoon balsamic vinegar, plus more as needed
For serving:
  • Parsley, scallions or chives, thinly sliced

Instructions 

  1. Begin with the polenta. Add 3/4 cup of polenta to a large pot and cover with 4 1/4 cups of water. Season with two teaspoons of kosher salt. Bring this to a simmer and cook, stirring occasionally, for 35-45 minutes, or until thickened and no longer gritty.
  2. If using an oyster or maitake mushroom, slice it down the center, aiming to keep the root intact on both pieces.
  3. Smash and peel 4 garlic cloves.
  4. Next to the pot, place a large sauté pan over medium heat.
  5. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan. Add 2 sprigs each of rosemary and oregano, and 3 sprigs of thyme. Add 1/4 teaspoon red pepper flakes and season with a pinch of salt. Swirl this together.
  6. Add one mushroom "steak" and sear for 5-6 minutes on one side, flipping when it is deeply golden brown.
  7. When the steak is flipped, add another tablespoon of butter. When that has melted, tilt the pan and baste the mushroom, scooping the sizzling butter over the top again and again. Do this for 4-5 minutes while the other side of the mushroom cooks. When the underside of the steak is a deep golden, move the mushroom steak to a cutting board to "rest."
  8. Repeat this process with the remaining mushrooms, adding a tablespoon of butter as needed.
  9. When the mushrooms are finished, make the pan sauce. Leave the herbs, garlic and butter in the pan and reduce the heat to low. Swirl to cool down the butter so that your wine doesn't splatter.
  10. Gently add in 1/4 cup of red wine and let it simmer until it is reduced by half. Once it has reduced, pour in 3 tablespoons of heavy cream and stir to combine. Remove the herbs and garlic and season with salt and pepper. Add in 1 tablespoon of balsamic vinegar. Stir and season to taste.
  11. To serve, add a generous scoop of polenta to a plate. Either put the entire mushroom steak on top, or slice it into pieces on the cutting board. Spoon over the pan sauce and top with tender herbs.

Notes

To skip the alcohol, use either a cooking wine, or you can use 3 tablespoons of balsamic vinegar in its place, just don't add any more at the end. 
Serving: 32ouncesCalories: 642kcalCarbohydrates: 34gProtein: 5gFat: 44g