Get the Garlic Butter Lion’s Mane Steak & Arugula Pizza Recipe
There are several ways to prepare Lion’s Mane so that it mimics steak. In this recipe, I’m sharing a way to prep it where it imitates a steak cooked rare or medium rare. Play around with how you prep and cook Lion’s Mane to find the best method for your shop. This method makes the mushroom shine as a finishing ingredient. More on Lion’s Mane and King Trumpet Mushrooms.
Garlic Butter Lion’s Mane Steak & Arugula Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
- 14-inch pizza dough
- 2 cups fresh arugula
- 1 large Lion's Mane mushroom
- 3 tablespoons extra-virgin olive oil
- 2 2-ounce balls of burrata (substitute cashew cheese for vegan version)
- 2 tablespoons grated Parmesan (substitute nutritional yeast for vegan version)
- 6 ounces of shredded mozzarella (sub vegan mozz)
- 2 beets (roasted and cooled)
- 1 tablespoon soy sauce
- 3 tablespoons minced garlic
- 3 tablespoons butter (substitute plant-based butter for vegan version)
- Fresh thyme
- Salt and pepper to taste
Instructions
- In an immersion blender, mix roasted beets, 1 tablespoon of the minced garlic, 2 tablespoons olive oil, ½ cup water, soy sauce, salt and pepper to create a marinade and set aside.
- In a skillet, add 1 tablespoon olive oil and begin to sauté the lion’s mane mushroom.
- Take another heavy pan (cast-iron works well) press the mushroom down. Release pressed pan and give the mushroom a quarter turn.
- Repeat until mushroom is golden brown and about 1 and ½ to 2 inches thick. You may need to add a little water to steam and help keep the mushroom from burning.
- Flip over and brown the other side. Set aside to cool.
- Place the marinade in a gallon plastic bag, add mushroom and let marinate in the refrigerator for one hour and up to overnight.
- When you are ready to use the mushroom, remove from bag and release all excess moisture.
- Pan sear the mushroom with garlic and butter, basting occasionally. Give the Lion's Mane a bit of char.
- Then take it to a cutting surface and slice thin slightly slanted strips revealing the pink interior.
- Heat one tablespoon of garlic and two tablespoons of butter, salt and pepper to create a garlic butter.
- While mushroom sautés, stretch dough ball to desired size, spread extra virgin olive oil and top with mozzarella. Bake until golden brown.
- After removing pizza from oven, cut and place on serving tray.
- Top with arugula, pinched pieces of burrata, Lion's Mane steak slices, Parmesan, drizzle of garlic butter and cracked black pepper.
