Lion's Mane “Steak” with Red Wine, Potatoes and BBQ Onions

Procedure:

1. Prepare the marinade:
   • In a large bowl, add all the dry ingredients (beetroot powder, fresh thyme, garlic powder, onion powder and black pepper). Pour boiling water over and add red wine, olive oil and soy sauce. Mix the ingredients together until they are well mixed and the marinade has a deep red color.
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2. Press the Lion's Mane mushrooms:
   • Gently tear the Lion's Mane mushrooms apart into large chunks with your hands. Heat a frying pan over medium heat without oil. Place the mushrooms in the pan and gently press them down with a palette knife or a weight to squeeze out the water. This step helps shape and condense the mushrooms so that they acquire a more “meaty” consistency.
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3. Marinate the mushrooms:
   • Take the squeezed mushrooms out of the pan and put them in the marinade. Let them marinate for at least 10-15 minutes to take in the flavors. You can also leave them to marinate for a longer time (up to a few hours) for even more intense flavor.
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4. Fry the mushrooms:
   • Heat the frying pan again and add a little olive oil. Place the marinated Lion's Mane mushrooms on the pan and fry them for 4-5 minutes on each side until golden and crispy at the edges. Brush them with a little of the marinade along the way for extra flavor.
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5. Prepare the mashed potatoes:
   • While the mushrooms are marinating and frying, cook the potatoes in a pan of salted water for about 15 minutes, or until tender. Drain the water and add the butter and milk. Mash the potatoes with a potato masher or fork until smooth and creamy. Season with salt and pepper.
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6. Make BBQ Onion Topping
   • Fry the onions: Melt the butter in a pan over medium heat and add the sliced onions. Slowly fry them until they become soft and golden (about 8-10 minutes).
   • Add BBQ Sauce: When the onions are soft, add the BBQ sauce and simmer for a few minutes until the onions are well covered and the sauce thickens a little. Add salt and pepper to taste.
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7. Servers:‍
   • Arrange the fried Lion's Mane “steaks” on plates along with a large spoonful of mashed potatoes. Garnish with fresh parsley and possibly a little extra fresh thyme. Serve immediately and enjoy the deep flavors of red wine, herbs and umami from the mushrooms.

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