Wild Rice & Lion's Mane "Steak" With Mushroom Gravy by Chef BUDDAH The Vegan Gumbo Guy
- JCFM Staff
- Sep 26
- 3 min read
Updated: Oct 23
Recipe photo courtesy of BUDDAH Foods.
Ingredients:
For the Wild Rice:
• 1 cup wild rice, rinsed
• 3 cups vegetable broth or water
• 1 tablespoon olive oil or butter
• Salt & pepper to taste
For the Lion's Mane "Steaks":
• 2 large Lion's Mane mushrooms (or 3–4 smaller ones), cleaned and sliced into thick "steaks"
• 1–2 tablespoons olive oil or butter (or a mix)
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt & pepper to taste
• Optional: A splash of tamari or soy sauce for umami boost
For the Mushroom Gravy:
• 1 tablespoon butter or olive oil
• 2 cloves garlic, minced
• 1 tablespoon flour (or gluten-free flour if needed)
• 1 cup vegetable broth
• 1/4 cup plant-based cream or heavy cream (optional, for richness)
• 1 teaspoon fresh thyme (or 1/2 tsp dried)
• Salt & pepper to taste
• Optional: 1 teaspoon soy sauce or tamari for depth
Instructions:
1. Cook the Wild Rice:
• In a medium pot, heat olive oil or butter over medium heat.
• Add the rinsed wild rice and toast lightly for 1-2 minutes.
• Pour in the broth or water and bring to a boil.
• Reduce heat to low, cover, and simmer for 40-45 minutes, or until rice is tender and has popped.
• Fluff with a fork and season with salt and pepper. Set aside.
2. Prepare the Mushroom Gravy:
• In a small saucepan, heat butter or oil over medium heat.
• Add chopped mushrooms and garlic, sauté until the mushrooms release moisture and become golden, about 5-7 minutes.
• Stir in thyme and flour, cook for 1-2 minutes to eliminate raw flour taste.
• Slowly pour in vegetable broth while stirring to avoid lumps.
• Simmer until thickened, about 5 minutes. Stir in cream (if using), and season with salt, pepper, and optional soy sauce.
• Keep warm on low heat.
3. Cook the Lion's Mane "Steaks":
• Heat olive oil or butter in a large skillet over medium heat.
• Place the Lion's Mane slices in the pan and press them down gently with a spatula to create a good sear.
• Cook undisturbed for 4-5 minutes until golden brown, then flip.
• Add minced garlic and thyme around the mushrooms. Baste with oil/butter as they finish cooking, about another 4-5 minutes.
• Season well with salt, pepper, and optional tamari for extra umami. Remove from heat when golden and crisp on both sides.
4. Assemble and Serve:
• Plate a bed of wild rice.
• Top with the Lion’s Mane "steaks."
• Generously spoon the mushroom gravy over the top.
• Garnish with fresh thyme or parsley if desired.
Serving Suggestions:
• Serve alongside steamed greens (like kale or broccoli) or roasted root vegetables.
• A drizzle of balsamic reduction on the plate would add a nice tang to balance the umami flavors.
Chef BUDDAH The Vegan Gumbo Guy has a sharp mind with a creative culinary spark. Part strategist, part storyteller, Chef BUDDAH cooks with purpose. He dives deep with curiosity to shape culinary ideas into something that resonates.
Chef BUDDAH of BUDDAH Foods is definitely not here for fluff — if you want clarity, quality, and a little edge, ("think: brains meets boldness") that's him!
Chef BUDDAH is also a second-time collard greens award-winning chef.
You can also find Chef BUDDAH on Instagram: @thevegangumboguy
