Biked to the farmers market to snag some giant lions mane mushrooms. Cooked/pressed them into steaks. Marinated with beet root powder, red wine, oil, seasonings in the fridge. Take it out, sear it up, and slice it.

I can’t add a photo in the body of this post, but if there’s interest, I’ll post another with just the “meat”

Edit: home made fresh corn tortillas, homemade beans, and my take on Spanish rice.

  • herrcaptain@lemmy.ca
    4·
    4 days ago

    I’ve never personally liked using mushrooms in place of a protein as I’m not fond of the texture. Maybe lion’s mane is different though? Those definitely look crispier than I’d expect of mushrooms, which I suspect I’d enjoy.

    Either way, great stuff!

    • Nimrod@lemm.eeOP
      4·
      4 days ago

      Same. The texture of mushrooms is just not quite the same. Lions mane is better than the traditional grocery store style, but it definitely still has issues. I think if I put a thicker marinade on it and seared it a bit more heavily it would have helped.

      The parts of the “meat” that came from the center stalk of the mushroom definitely struggled with the rubbery texture issues. But the external edges of the mushroom fruit had a better, more tender meatiness.

      • qjkxbmwvz@startrek.website
        0·
        4 days ago

        Pressure cooked?

        Also, what’s your rice technique? I usually add raw rice directly to cast iron for a bit, add oil, wait until it’s a little brown, add veggie bouillon paste, and salsa. Then I just put in rice cooker and let it do its thing.

        Your whole meal looks great!

        • Nimrod@lemm.eeOP
          2·
          3 days ago

          Yup! Soak beans over night, sauté veggies in the instapot with oil, add spices/beans/broth, blast in instapot. They’re better the next day.

          Same rice method you described. But I don’t use a rice cooker because I don’t have one. And I use tomato paste, not salsa.