This is one of those epic meals that you and your friends will be talking about for months to come ... these Lion's Mane mushrooms are legitimately amazing! They are pressed and grilled before being slow roasted and drizzled with decidedly sticky and savory glazed onions and served atop a bed of fluffy whipped potatoes. This meal does take a bit of time and effort – but it's totally worth it.

Lion’s Mane Mushroom ‘Liver’ and Onions [Vegan, Gluten-Free]

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For the Mushrooms:

  • 1 tablespoon vegan butter
  • 3-6 medium size Lion’s Mane mushrooms
  • 3/4 teaspoon granulated onion
  • 1/2 teaspoon granulated garlic
  • Coarse salt and black pepper
  • 2 tablespoon vegetable oil
  • 2-3 cloves garlic, sliced into thin wafers

For the Pan's Glaze:

  • A splotch of vegan butter
  • 1 large white or red onion, julienne cut
  • 2-3 cloves garlic, sliced into thin wafers
  • A pinch each of granulated onion and garlic
  • A splash of sherry
  • 1 cup beet juice
  • A pinch of salt and pepper

For the Potatoes:

  • 6 medium Yukon gold potatoes, peeled and chopped
  • 1 Russet potato, peeled and chopped
  • 3 cloves garlic
  • A pinch of salt
  • 1 tablespoon vegan butter
  • A pinch of pepper
  • 3-4 tablespoons plain vegan yogurt


  1. Preheat oven to 200°F.
  2. Heat cast iron pan over medium-high heat. Add the butter and let it melt.
  3. Then place mushrooms on the hot skillet, apply weight from a second pan for roughly 3 minutes, then flip the mushrooms and press them again. Season each piece of mushroom with the dry seasonings before flipping them the next time.
  4. Repeat this process until the desired thickness is achieved. Lots of water comes off of the mushrooms so either drain and save the liquid to add to the deglazing or allow it to burn off while the top weight is removed. You’ll want to drizzle a little oil in between here to make sure you have proper cooking and sizzle rate.
  5. When you think the mushrooms are done, remove them from the heat and add them to a baking sheet and place them into your preheated 200°F oven to slow roast while you're deglazing the pan.
  6. Add a splotch of butter, onions, garlic, and pinch each of the granulated onion and garlic and saute this, allowing onions to stick, brown, and caramelize.
  7. Add a splash of sherry and let it cook off then, add the beet juice, a pinch of salt and pepper, and reduce this to a glaze consistency.
  8. Boil the potatoes in water seasoned with the garlic and salt.
  9. Once tender, drain off 95 percent of the water and whip them vigorously until they're fluffy.
  10. Add in some butter and yogurt and continue to mix them.
  11. Plate the potatoes first, then the mushrooms, and then drizzle your glaze over the top before serving.


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