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Lions Mane Steak Salad



Prep time


Cooking time



The Dressing (prepare first and refrigerate)

  • 2 tbsp 2 fresh chopped parsley

  • 2 tbsp 2 fresh chopped cilantro

  • 2 2 green onions

  • 2 tbsp 2 fresh lemon juice

  • 1 tbsp 1 minced garlic

  • 1 tbsp 1 lemon zest

  • 1 tsp 1 apple cider vinegar

  • 1/3 cup 1/3 olive oil

  • 1/2 tsp 1/2 salt

  • Steak Salad
  • 7 oz 7 romaine lettuce chopped

  • 1 1 large avocado sliced

  • 4 4 cucumbers sliced

  • 10 oz 10 cherry tomatoes halved

  • 1/2 1/2 large red onion thinly sliced

  • 1 cup 1 corn

  • 1/4 cup 1/4 sunflower seeds

  • 2 oz 2 feta or goat cheese crumbles


  • For the Steak (we recommend preparing the salad and dressing prior to cooking the steaks)
    ·         Slice a large Lions Mane mushroom into 1 inch thick “steaks”
    ·         Brush both sides of steaks with a 50/50 blend of Worcestershire sauce and beef broth or stock.
    ·         Season Steaks with Steak Seasoning
    ·         Heat avocado or grape seed oil over medium/high in a skillet (we recommend cast iron)
    ·         Place steaks in hot skillet and rest a heavy skillet on top of the steaks to squish them. The idea is to press the water out of the steaks and to get a good crisp to them. About 3 min per side.
    ·         Once your Lions Mane steaks are cooked to your liking, cut them into thin strips.
  • For the Salad
    ·         While your steaks are , prepare the salad. Place all the ingredients for the dressing into a food processor and process on high until smooth. If it seems a little too thick, option to add a few teaspoons of water. Set aside. 
    ·         Next, place the romaine lettuce, avocado, cucumbers, cherry tomatoes, red onion, and corn into a large bowl and toss everything together. 
    ·         Drizzle the dressing over the salad and toss again. 
    ·         Finally, top the salad with sliced steak, sunflower seeds, and goat cheese. 

Recipe Video

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