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Chicken Fried Lion’s Mane Mushroom Steak (with Beet Juice Powder)

  • Writer: Debbie Marsh
    Debbie Marsh
  • Apr 3
  • 4 min read

A Crispy, Savory Comfort Classic — Made Healthier and Totally Plant-Powered


chicken fried lion's mane mushroom steak

If you’ve been craving the crispy, savory indulgence of chicken fried steak but want to keep things plant-forward and gut-friendly, this recipe is for you. I swapped out the meat for one of my absolute favorite ingredients—Lion’s Mane mushrooms—to create a dish that’s incredibly hearty, flavorful, and satisfying.


What makes this extra fun? I added a teaspoon of beet juice powder to give the mushroom “steak” that gorgeous, meaty color and a subtle earthy depth. It’s a total game-changer.


This dish is part of how I thrive beyond 60—enjoying food that feels indulgent while still nourishing my body and supporting a healthy, mostly plant-based flexitarian lifestyle.


Why You'll Love It:


  • It’s golden, crispy, and full of that classic Southern-style comfort

  • The Lion’s Mane has a rich, meaty texture that even non-veg friends rave about

  • It fits right into my flexitarian lifestyle—no dairy, no meat, and still packed with flavor

  • It’s a beautiful way to enjoy comfort food with a mindful, feel-good twist


Health Benefits of Key Ingredients:


Lion’s Mane Mushrooms

  • These aren’t just delicious—they support brain health, memory, and mood. I love that they have a texture similar to pulled meat or crab cakes, making them perfect for dishes like this.

Beet Juice Powder

  • I add a teaspoon to the marinade for that beautiful “steak” hue. It’s packed with nitrates and antioxidants, which are especially helpful for circulation and heart health.

Plant-Based Buttermilk Marinade

  • By curdling unsweetened oat or soy milk with vinegar and adding spices, the flavor soaks right into the mushroom. It’s a simple way to tenderize and season at the same time.

Cornstarch + Flour Coating

  • Cornstarch makes everything extra crispy. When paired with seasoned flour, you get that perfect crust—without any eggs or dairy.


Chicken Fried Lion’s Mane Mushroom Steak Recipe

Servings: 2 | Prep Time: 15 mins | Cook Time: 20 mins | Total: 35 mins


Ingredients:

For the Steak:

  • 2 large Lion’s Mane mushroom clusters

  • 1 tbsp olive oil or vegan butter

  • Salt & pepper

  • Optional: 1 tsp garlic powder + 1 tsp onion powder

Buttermilk Marinade:

  • 3/4 cup unsweetened plant-based milk (oat or soy preferred)

  • 1 tbsp apple cider vinegar or lemon juice

  • 1 tsp hot sauce (optional)

  • 1 tsp paprika

  • 1/2 tsp black pepper

  • 1 tsp beet juice powder

Breading:

  • 3/4 cup all-purpose flour

  • 1/4 cup cornstarch

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp salt

  • 1/2 tsp black pepper

For Frying:

  • Neutral oil (avocado or sunflower) for shallow frying


Instructions:

  1. Flatten the Mushrooms: I press the Lion’s Mane mushrooms using a heavy skillet over medium heat for about 5–8 minutes per side. This removes excess moisture and helps create that meaty, steak-like texture. I season them lightly with salt, pepper, and sometimes garlic or onion powder.

  2. Make the Marinade: I mix my plant milk with vinegar to create a quick vegan buttermilk, then stir in paprika, pepper, hot sauce (if using), and beet juice powder. The color alone is beautiful! I let the mushrooms soak in this for 10–15 minutes.

  3. Coat in Breading: In a separate dish, I whisk together the flour, cornstarch, and spices. I dredge the marinated mushrooms in the dry mix. If I want them extra crispy, I dip them back in the marinade and recoat in flour.

  4. Fry Until Golden: I heat oil in a skillet over medium-high heat. Once hot, I fry each mushroom steak for about 3–5 minutes per side until they’re golden and crisp. Then I let them rest on a paper towel or rack to drain.


My Vegan Country Gravy (Optional but So Good)

Here’s a quick gravy I often make on the side:


Ingredients:

  • 2 tbsp vegan butter or olive oil

  • 2 tbsp flour

  • 1 1/2 cups unsweetened plant-based milk

  • 1 tsp nutritional yeast

  • 1/2 tsp garlic powder

  • Salt & pepper to taste


How I Make It:

I melt the butter, whisk in the flour to make a roux, then slowly add the plant milk while whisking. I season and simmer until it thickens into creamy perfection.


Nutrition (Per Serving – Approximate)

  • Calories: 320

  • Protein: 7g

  • Carbohydrates: 35g

  • Fat: 18g

  • Fiber: 3g

  • Iron: 1.8mg (approx. 10% DV)

  • B Vitamins (from Lion’s Mane): B1, B2, B3

  • Antioxidants: High (thanks to beet powder & mushrooms)


Note: Will vary depending on frying oil amount absorbed


Serving Suggestions


Serve this mouth-watering "steak" with:

  • Creamy mashed potatoes and gravy

  • Sautéed garlic green beans or collard greens

  • A crisp coleslaw with apple cider vinaigrette

  • Buttermilk-style plant-based biscuits

  • A drizzle of hot sauce or sriracha for extra kick


Final Thoughts

This Chicken Fried Lion’s Mane Mushroom Steak is proof that comfort food can be both delicious and healing. You get the satisfaction of a Southern classic with none of the meat — and all of the nourishment.


It’s the perfect addition to your flexitarian lifestyle — indulgent enough for a weekend treat, but wholesome enough to enjoy guilt-free.


Disclaimer: This post is based on my personal experience and research. I am not a licensed nutritionist, dietitian, or medical professional. Please consult your healthcare provider before making any major dietary changes.


Image Note:  All images featured in this post were created using AI tools but are based on my original concepts and creative direction. Each one reflects my vision for showcasing the beauty of Arizona's seasonal bounty and the vibrant spirit of a flexitarian lifestyle.


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