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 hour 15 minutes
Serves 4
Ingredients
Lion’s Mane
- 1 large Lion’s Mane mushroom whole and intact if possible, ~600–800 g
- 28 g olive oil or vegan butter 2 tbsp
- Sea salt and freshly ground black pepper
- 10 –15 whole cloves
Red Wine Gravy
- 28 g olive oil or vegan butter 2 tbsp
- 150 g onion very finely diced (about 1 medium)
- 60 g carrot very finely diced (½ cup)
- 50 g celery very finely diced (½ cup)
- 2 garlic cloves 10 g, minced
- 16 g cornflour 2 tbsp
- 250 g dry red wine 1 cup
- 500 g rich vegetable stock 2 cups
- 30 g soy sauce or tamari 2 tbsp
- 6 g miso paste 1 tsp, optional but highly recommended
- 2 –3 sprigs thyme or rosemary
- Freshly ground black pepper
- Optional finish: 5 g balsamic vinegar 1 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!