Adobo-Glazed Lion's Mane Steaks over Smoky Heirloom Beans

Introduction

Hey there! Today at the market, the Lion's Mane mushrooms were looking like fluffy white clouds, and I couldn't resist. This dish is all about that deep, satisfying density—meaty mushrooms pressed on a hot cast-iron to mimic an almond-wood grill, served over creamy heirloom beans. It’s got that smoky Central Valley heat, the brightness of Ojai citrus, and the elegance of a Sonoma finish. It’s coastal, hearty, and exactly what I want to eat after a morning in the salt air.

Ingredients

• 2 large Lion's Mane mushrooms, sliced into 1-inch thick steaks
• 2 cups cooked heirloom black beans (like Rancho Gordo Ayocote Negro), with a splash of pot liquor
• 3 tablespoons Sonoma extra virgin olive oil
• 2 tablespoons guajillo chile adobo sauce
• 1 teaspoon smoked sea salt
• 1 preserved lemon, rind finely minced
• 1/2 cup charred sweet corn kernels
• 1 ripe Hass avocado, sliced
• 2 tablespoons verjus or fresh Meyer lemon juice
• 1/4 cup torn fresh mint and cilantro
• 1 Fresno chile, thinly sliced
• 1 tablespoon toasted pepitas

Instructions

1. In a small bowl, whisk together the guajillo adobo, 2 tablespoons of olive oil, and the smoked sea salt. Brush this mixture generously over both sides of the Lion's Mane steaks.
2. Heat a heavy cast-iron skillet over medium-high heat. Place the mushroom steaks in the pan and use a second heavy skillet or a grill press to weigh them down. This creates that dense, meaty texture. Sear for 4-5 minutes per side until charred and compressed.
3. While the mushrooms sear, warm the heirloom beans in a small pot with their liquid and the minced preserved lemon. Stir in a drizzle of olive oil to make them silky.
4. In a small bowl, toss the charred corn, sliced Fresno chile, mint, and cilantro with the verjus and a pinch of salt.
5. To serve, spoon a generous base of the creamy beans onto a warm plate. Top with the pressed Lion's Mane steak.
6. Garnish with avocado slices, the corn-herb salad, and a sprinkle of toasted pepitas for crunch.

There you have it—a plate that feels like a sun-drenched afternoon in a sleepy surf town. It’s unfussy but so intentional. I hope this brings a little bit of that West Coast magic to your kitchen today. Enjoy every bite!

Emily