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2025-12-23 23:59:59
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Clove-Studded Christmas Lion’s Mane
This clove-studded Lion’s Mane is a true festive centrepiece. Compressing and charring the mushroom gives it a dense, almost ham-like texture, while whole cloves add a warming Christmas aroma. Baked gently in a rich red wine gravy, it becomes deeply savoury, glossy and beautifully sliceable — perfect for a plant-based Christmas roast that feels both nostalgic and a little bit special.
Takes 1 hourhour15 minutesminutes
Serves 4
Ingredients
Lion’s Mane
1large Lion’s Mane mushroomwhole and intact if possible, ~600–800 g
28golive oil or vegan butter2 tbsp
Sea salt and freshly ground black pepper
10–15 whole cloves
Red Wine Gravy
28golive oil or vegan butter2 tbsp
150gonionvery finely diced (about 1 medium)
60gcarrotvery finely diced (½ cup)
50gceleryvery finely diced (½ cup)
2garlic cloves10 g, minced
16gcornflour2 tbsp
250gdry red wine1 cup
500grich vegetable stock2 cups
30gsoy sauce or tamari2 tbsp
6gmiso paste1 tsp, optional but highly recommended
2–3 sprigs thyme or rosemary
Freshly ground black pepper
Optional finish: 5 g balsamic vinegar1 tsp
Instructions
Prepare the Lion’s Mane
Trim the base if needed, keeping the mushroom whole.
Gently brush clean (avoid washing if possible).
Season lightly all over with salt and pepper.
Compress & Char (This Is the Magic)
Heat a heavy pan or cast-iron skillet over medium-high heat. Add the olive oil or vegan butter.
Place the Lion’s Mane into the pan and press it down firmly using another pan, a lid, or foil-wrapped weights. Cook for 5–7 minutes without moving until deeply golden and charred.
Flip, press again, and repeat on the other side. This step drives out excess moisture, concentrates flavour, and creates a dense, steak-like texture. Once both sides are well charred, remove from the pan and set aside.
Stud with Cloves
While the mushroom is still warm, gently press the whole cloves into the surface, spacing them evenly like a traditional Christmas ham. Push them in just far enough so they stay put – this adds festive aroma, subtle spice and a beautiful visual cue.
Make the Red Wine Gravy
In the same pan (don’t waste that flavour), reduce heat to medium. Add onion, carrot and celery with a pinch of salt. Cook gently for 10–12 minutes until soft and sweet.
Add garlic and cook for 30 seconds. Sprinkle in the cornflour and cook for 1–2 minutes, stirring well.
Gradually pour in the red wine, stirring constantly, and let it reduce by about half. Add the vegetable stock, soy sauce, miso, herbs and black pepper.
Simmer for 15–20 minutes until thick and gravy-like.Remove herbs, then blend until smooth. Taste and adjust seasoning. Add balsamic if needed – you’re aiming for something glossy, rich and savoury.
Bake Until Juicy
Preheat oven to 200°C (180°C fan).
Place the clove-studded Lion’s Mane into a snug baking dish. Pour over enough red wine gravy to come about ⅔ of the way up the mushroom. Cover tightly with foil and bake for 25–30 minutes. This allows the mushroom to absorb the sauce, become incredibly juicy, and take on deep festive flavour.
Finish & Serve
Remove the foil and spoon more sauce over the top. Optional: return uncovered to the oven for 5–10 minutes for extra glaze. Rest for 5 minutes, then slice thickly, like a ham or roast.
Serve with crispy roast potatoes, brussel sprouts and roasted veg!
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