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Home-grown lions mane mushroom steak

  • 9h 30m
    • Préparer 15 min
    • Repos 8h
    • Préparer 1h 15m
Fusiontec Mineral Topf-Set, 4-teilig, Platinum 4000530703378

Ingrédients

2 Personnes
  • For the steak:
  • 2 Lion's mane mushrooms
  • 2 Garlic
  • 3 stalks Fresh thyme
  • For the marinade:
  • 300 ml Beetroot juice
  • 1 tbsp. Ground black pepper
  • 1 tsp. Paprika powder
  • 1 Crushed garlic
  • For the cauliflower puree:
  • 1 Steamed cauliflower with stalk and some florets
  • 1 tbsp. Olive oil
  • 1 tsp. Salt
  • 1 tsp. Black pepper Corn
  • For the sauce:
  • 500 ml Red wine
  • 1 Onion & peeled
  • 3 Garlic chopped & peeled
  • 2 Organic oranges peel only
  • 2 Juice of oranges
  • 1 tsp. Flour
  • 1 tbsp. White sugar

Preparation

Étape 1
For the steak & marinade: Harvest your home-grown mushroom or unwrap the one you bought. Place them in a hot pan and let them brown and lose water over high heat for 5 minutes, squeeze them to facilitate the process. Place them in a container In a bowl, mix all the ingredients for the marinade. Pour the marinade over the mushrooms and leave to marinate for 2 to 24 hours. Fry the marinated mushroom steak in a pan with vegan butter, thyme and garlic gloves. Repeat the process on both sides. Remove the mushrooms from the pan and leave to cool for 5 minutes before slicing and serving.
For the steak:
Lion's mane mushrooms
Garlic
stalks Fresh thyme
For the marinade:
ml Beetroot juice
tbsp. Ground black pepper
tsp. Paprika powder
Crushed garlic
Étape 2
For the sauce: In a saucepan, sauté the onions and garlic with a little oil. After two minutes, reduce the heat and add the orange peel. Deglaze the pot with the red wine and thyme. Cook for one hour Filter the gravy In a sauce pan, add the flour and sugar and stir until it slowly thickens.
For the sauce:
ml Red wine
Onion & peeled
Garlic chopped & peeled
Organic oranges peel only
Juice of oranges
tsp. Flour
tbsp. White sugar