Lion's Mane Steaks with Tangy Dijon-Tamari Glaze, Lemon-Tahini Sauce, Rice & Garlicky Spinach

2 servings · ⏱ 35–40 minutes

Plant-based, nightshade-free (verify condiment ingredients)

Ingredients

Lion's Mane

  • 12–16 oz lion's mane mushrooms
  • 1–2 tbsp olive oil for final searing

Marinade / Glaze

  • 2 tbsp tamari
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tsp maple syrup or honey
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp dried thyme
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper

Tangy Lemon-Tahini Sauce

  • 2 tbsp tahini
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp maple syrup or honey
  • 1/2 tsp tamari
  • 1–3 tbsp cold water

Rice

  • 3/4 cup dry jasmine or basmati rice
  • 1 1/8 cups water, or amount specified on package
  • Pinch of salt

Garlicky Spinach

  • 5–6 oz fresh baby spinach
  • 1 tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 1–2 tsp lemon juice
  • Salt and black pepper to taste

Directions

  1. Start the rice. Rinse rice until water runs mostly clear. Combine with water and salt. Bring to a boil, cover, reduce heat, and simmer according to package directions (approximately 12–15 minutes for jasmine). Remove from heat and let rest covered for 10 minutes.
  2. Prepare the marinade and sauce. Whisk all marinade ingredients together. Separately whisk tahini, Dijon, lemon juice, vinegar, maple syrup, and tamari. Gradually add cold water until smooth and pourable. Set aside.
  3. First sear the lion's mane. Slice mushrooms into 1–1.5-inch steaks. Heat a dry heavy skillet over medium heat. Cook approximately 4–5 minutes per side, pressing periodically to release moisture. Remove when reduced slightly and beginning to brown. Brush generously with marinade and rest for 5–10 minutes. Reserve a portion of the marinade separately for glazing.
  4. Sauté the spinach. While mushrooms marinate, heat olive oil in a second skillet over medium-low heat. Cook sliced garlic for 30–60 seconds. Add spinach in batches and toss until just wilted, approximately 1–2 minutes. Finish with lemon juice, salt, and black pepper. Remove from heat.
  5. Final sear and glaze. Heat olive oil in the original skillet over medium heat. Return mushrooms and sear for 2–3 minutes per side until browned. Reduce heat to low, add reserved marinade, and turn to coat. Let glaze bubble for 30–60 seconds. Avoid burning the maple syrup.
  6. Plate and serve. Divide rice between two plates. Arrange lion's mane steaks over rice with spinach alongside. Drizzle with lemon-tahini sauce. Finish with fresh lemon juice and black pepper.

Notes

  • Check Dijon mustard, tamari, and spice blends for nightshade-derived ingredients.
  • The first sear removes excess moisture; the second develops the glazed crust.
  • Keep the tahini sauce uncooked for a fresh, tangy finish.
  • Adjust lemon juice for acidity and maple syrup for sweetness.