6 November 2025

Bangers & Mash-Style Mushroom Steaks

Name: Bangers & Mash-Style Mushroom Steaks
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 300g lion’s mane mushroom; 1tbsp soy sauce; 1tbsp balsamic vinegar; 1tbsp maple syrup; 1tsp miso paste; 1tsp smoked paprika; 1tbsp olive oil; 500g potato; 50ml milk of choice; 50g unsalted butter; salt; 1tbsp olive oil; 1 onion; 2 garlic clove; 1tbsp plain flour; 1tbsp tomato purée; 5tbsp red wine; 200ml vegetable stock; salt & pepper; 2tbsp olive oil; 1 garlic clove; 50g cavolo nero; salt

These meaty mushroom steaks are perfect for a comforting wintery dinner. Served with mashed potato, garlicky sautéed greens and gravy, this is a perfect alternative to a Sunday roast.

Substitutes:

No lion’s mane mushrooms? Try it with portobello mushrooms instead.
No maple syrup? Use honey or agave syrup instead.
No cavolo nero? Use kale or spinach instead.
No potatoes? Try with parsnip or celeriac instead.
No onion? Use shallot instead.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2

Ingredients:

For the mushroom steaks:

300 g lion’s mane mushrooms

1 tbsp soy sauce

1 tbsp balsamic vinegar

1 tbsp maple syrup

1 tsp miso paste

1 tsp smoked paprika

1 tbsp olive oil

For the mash potato:

500 g potatoes

50 ml milk of choice

50 g unsalted butter

salt (to taste)

For the gravy:

1 tbsp olive oil

1 onion (about 60g)

2 garlic cloves

1 tbsp plain flour

1 tbsp tomato purée

5 tbsp red wine

200 ml vegetable stock

salt & pepper

For the cavolo nero:

2 tbsp olive oil

1 garlic clove

50 g cavolo nero

salt

Recipe:

Marinate the mushroom steaks: In a flat dish, combine all the ingredients for the mushroom steaks, apart from the mushrooms (the soy sauce, balsamic vinegar, maple syrup, miso paste, smoked paprika and olive oil). Mix well to combine, then add the mushrooms and toss to coat. Set aside to marinate for at least 15 minutes.
Prepare the mash: Peel and cut the potatoes into chunks and add to a saucepan. Cover with cold water and add a generous pinch of salt. Bring to a boil, then reduce the heat and cook until soft (about 15 minutes). Once fork-tender, drain and mash with the milk and butter until fluffy, seasoning to taste.
Make the gravy: While the potatoes are cooking, finely dice the onion and mince the garlic. Heat a medium frying pan with olive oil, and fry the onion and garlic on a medium-low heat until soft (3-4 minutes). Add the flour, mix well and cook for 20-30 seconds before adding the tomato paste and red wine. Cook out the wine for 30 seconds to a minute, then add the stock and season with a pinch of salt and pepper. Bring to a boil, reduce the heat and simmer until thickened (about 5 minutes).
Cook the cavolo nero: Finely chop the garlic. Roughly chop the leaves of the cavolo nero. Heat a frying pan with olive oil, then add the cavolo nero leaves and garlic. Sauté until wilted (about 3-4 minutes). Season to taste with salt.
Grill the mushroom steaks: Heat a grill pan until almost smoking hot. Add the mushrooms to the grill with space between them. Take a heavy pan, place it on top of the mushrooms and press gently to flatten the steaks. Fry on a high heat for 5-10 minutes (depending on the size of the mushrooms), making sure to flip them often so they don’t burn. The steaks are ready once they're golden brown and caramelised on both sides.
Serve: Divide the mash between two plates. Top with the mushroom steaks and cavolo nero and pour over the gravy. Enjoy!