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Start by making your Chimichurri by adding all the ingredients into a bowl and mix together, then set aside.
Combine the marinade ingredients into a bowl or medium sized glass container, mix until well combined and set aside.
Then heat a skillet or pan on low-medium heat. (I like to use a cast iron or nonstick ceramic for this.)
Add a few teaspoons of avocado oil and your lions mane mushroom.
Use tongs to press down on it and let it cook for a few minutes. Use the back of plate (the heavier the better) to press down the mushroom. Then flipping on each side for several minutes until it’s pressed down into a flat steak. Add more avocado oil if needed.
Repeat the process with the other lions mane mushroom until you have two “steak like” pieces.
Heat the skillet on medium heat and add a few more tsp of avocado oil.
Then add the mushroom steaks back into the skillet.
Add in any remaining marinate marinate and a little oil if needed.
Cook on each side for about 5 minutes on each side, using tongs to flip and use the back of the plate for a few minutes on each side. Once thoroughly cooked remove and plate.
Top with Chimichurri sauce and enjoy!
I like to serve with quinoa to complete the meal and add protein.