How I make the juiciest STEAKS

"Steak Transformation" Unlocked! Dive into the ultimate guide to morphing Lion's Mane Mushrooms into luscious 'Bleeding Steaks.' I'm ecstatic to unveil three expert techniques cultivated over years, featuring the revolutionary #Sarnosear pressing method—now the gold standard for creating exquisite mushroom steaks.

Perfect for vegans, the veg-curious, or anyone advised to cut down on meat, this guide is your ticket to fulfilling those deep-seated cravings with whole-food, plant-based marvels: MUSHROOMS.

This culinary breakthrough is a game-changer, ready to amaze and inspire. Embrace your inner chef and prepare to impress!

In gratitude, we only ask that you mention us and maybe, just maybe, extend a dinner invite if these steaks grace your restaurant's menu 😉.

In the US, look online at HIFIMYCOLOGY, Texas and Southwest
North Spore Mushroom on the east coast
Far West Fungi on the west coast
Cleveland Fungi for Central US to name just. a few.

We wrote the WICKED HEALTHY COOKBOOK available online at all major dealers.

Grill is Ovo Kamando
Butcher block I found on Etsy.
Knives: Shun and Nameko

Lions Mane Mushroom

1. Press method: press first to shape then marinade and cook to finish
2. Raw method: marinade first, pressing while marinading and press while cooking
3. Vac bag method: (if you have access) naturally presses and then must press before and while cooking

Marinade:
1 cup boiling water
2 shots Red Wine
1 Shot Olive Oil
1 shot Soy Sauce
2 Tablespoons Beet Powder
2 tablespoons Fresh Thyme, chopped
1 Tablespoon Garlic, granulated.
1 Tablespoon Onion, granulated.
1 tablespoons Black Pepper

Add all dry ingredients to a large bowl then add boiling water and wet ingredients and whisk together.

Choose a method shown or try all three for yourself. Let me know how it goes.

Cheers,
d

[sandrahughes]

I have commented a few times on your videos but this one blows me away. You take plant based eating to a whole other level. You can almost taste the mushroom steaks, they look so delicious. What an incredible Vegan chef you are. ❤💌👌

[michaelnicola]

I made this recipe yesterday after a few days of being somewhat apprehensive about what looked like a complicated process. I should not have worried. It turned out far better than I could have imagined and keeping it real, I am NOT a mushroom fan, at all. It took about 15 minutes to press a very large lion's mane to about 1" thick. Put it into a plastic storage container and covered with the marinade and popped it into the fridge overnight. Slapped it on a very hot BBQ grill and all I can say is it was magic. Sliced it like flank steak at an angle and offered it to the non-vegan guests. NONE LEFT! This will be a regular and doing a Mexican version for fajitas next. Can't thank you enough, Derek. Cheers from the Central Coast of California.

[MrMarc]

In 1980, on my 21st birthday, i was hospitalized for double pneumonia. Pulse ox 78. Doctors were trying to find out how i got so sick and what was keeping me alive. Two weeks in the hospital, every test in the book and a couple I swear they invented for me. They never figured it out. Mom brought me a book, Back to Eden, J. Kloss. I swore I was never going to be that sick again. I started cutting out pork, then beef, then fish and then chicken. I changed everything else too, to get my health right. Now 44 years later, I find the Sarno Bros, slamming the shrooms, tossing the tofu and checking the chickpeas. Years folks been looking at me sideways cause i don't eat meat. Fixing dinner for a date and getting called a liar cause "aint no way that chili didn't have meat". Having my neighbors trying to figure out why I'm lighting a grill, when I have no meat to que. Potatoes, mushrooms, tofu, corn and more, all do great on a grill. A vegan lifestyle is attainable and sustainable. Where the hamfat were you two when i was fighting the cooks at the hotel for more mushrooms with my potatoes? Thank you for lighting a torch.

[michaelolsen]

I'm classically trained, graduated Le Cordon Bleu, worked in dozens of kitchens. My wife is vegan and nothing she's ever introduced me to has looked like these steaks. I'm so going to be making these and if I ever open my own restaurant, I'm going to have something like this on my menu. Thank you chef.

[David-xewb]

Im a chef from Hamburg Germany and I couldn't belive my eyes on what I just saw!
Thank you for sharing your knowledge!

[Take_Your_Time_I_Can_Wait]

After clicking on this video a thousand times in the last money or so, I finally tried this recipe tonight. I was hoping it would taste like steak. I really thought it was going to like mushroom. It tasted like steak. I had everyone in my house (including all the non-vegans) try this. We all agree it tasted like steak. Good steak! I’m Mexican-American, so obviously I made samples of carne asada tacos for everyone. Corn tortilla, onion, cilantro, lime. It was excellent! Thanks Derek!!

[jonothandoeser]

Wow. Every now and again a vegan chef does something to change the game. THIS is a game changer! Many thanks!

[amandachavez]

I recently got married and made this for my husband and myself as our reception meal! It was absolutely delicious!!

[darrelmiller]

After nearly two years of vegan eating we’ve craving old-fashioned burgers. We tried the pressing method with both Portabello & Lions Mane. We finished the cooking with time on the grill. The result was juicy-delicious mouth satisfying burger. Next time we will include a crispy tofu slice. Mr Derek, thanks for your skill, techniques and generous sharing of this recipe. As much as I despise cliches, this recipe is a “game-changer”. Now, please show us the how-to of growing the shrooms at home if you will!

Darrel & T.J.
Louisiana

[fatnmchollandl]

I was blown away, and I cried. I don't know why I became so emotional, but something in me was trying to figure out why I was crying. Thank you—just Thank you for sharing this video with the world!

[lokisfriend]

Dude, I doubted you for a minute but my curiosity drove me to click. This is insane, not only have I never seen these mushrooms before but the end result is mind blowing.
YOU WIN THE INTERNET AWARD OF THE DAY 🏆 props!

[MrCechef]

I have started my mushroom urban farming business a month ago. First batch of Lion's Mane is colonising. I am also growing some pearl oyster mushrooms and shiitake. I hope to supply the local restaurants and the local people at farmer's markets here in the North East of Scotland. I am also a chef but have never tasted Lion's Mane mushrooms before in my 30 something years of chefing (until I grew my own). The health benefits of these mushrooms are so good. Hence the reason you can't find them fresh anywhere to buy. All the growers make tinctures, mushroom powder and other supplements.

[TinyLittleRabbit]

So I've been vegetarian for 17 years. I had always wanted to try this but I despise mushrooms with every fiber of my being. That said, I'll try anything once so I got some Lion's Mane mushrooms and followed your videos and holy shit they were incredible. It actually freaked me out a little how meaty they were, lol! You've absolutely converted me into a Lion's Mane fan!

[casehdsybncjkd]

Derek is a gift. His pressed "pulled BBQ" method from several years ago has been a mainstay in our vegetarian household and I have friends and neighbors request it every sunday when we return from the farmers market. These steaks look beyond, will def be trying them. His generous sharing his breakthrough methods for the home cook have made it all the easier and more satisfying to be vegan most of the time in our daily life.

[Djamila]

Hey thanks dude…im a vegan chef and use fire bowls and have cooked all sorts of locally sourced mushrooms, shiitake, kings but never knew how to get the Lions to cook well other than rubbery …so im deeply grateful for your generous sharing. I’ll be cooking some next week in Brighton !! Cheers and bon appetite !

[gwenaeschleman]

Just made these today and I did the press first method. My omnivore husband was blown away…I told him they were mushrooms, but he said if he hadn’t known, he doesn’t think he would have picked up on it. My only issue was that the color in the center was still pretty white, so I’m curious if I smoked them a little or used dark soy sauce if that would help? I feel like I pressed them sufficiently and marinated them more like 30 minutes. The flavor and texture of these were incredible!

[charishb]

Unbelievable! Best vegan steak I have ever had, and the easiest scratch recipe to boot. Made it for my husband's birthday, it was perfect. We are blown away. THANK YOU CHEF!

[michaelmcintosh]

We don't need LAB GROWN, we need a MUSHROOM INDUSTRY!!

[cinderu]

We just marinated and cooked our first homegrown Lion’s Mane mushroom and it was so delicious and totally satisfying with some veg sides. Thank you for explaining and demonstrating several different ways to make them. We are sold on mushroom steaks! The next test will be on the BBQ.

[electron-Volt]

WHERE HAS THIS CHANNEL BEEN MY WHOLE LIFE