Add <quantity>½<unit>cup</unit></quantity> of water and <quantity>1<unit>tsp</unit></quantity> of soy sauce to a bowl

Add <quantity>2<unit>tsp</unit></quantity> of agave syrup and <quantity>1<unit>tsp</unit></quantity> of garlic powder

Add <quantity>2<unit>tsp</unit></quantity> of beetroot powder and salt to taste. Mix to combine

Add <quantity>1<unit>tsp</unit></quantity> of nutritional yeast, <quantity>1<unit>tsp</unit></quantity> of extra virgin olive oil, and mix to combine. The beetroot marinade is ready

Drizzle olive oil on a hot skillet over medium heat

Sear <quantity>1</quantity> large lion's mane mushroom until golden brown on all sides, adding more olive oil if necessary

Use another skillet to press and flatten the mushroom

Flip the mushroom and press again until golden brown

Season both sides with salt to taste

Transfer the seared mushroom to a container with the Beetroot Marinade. Cover it and let it marinate refrigerated for 4h

Remove the stems from <quantity>½<unit>bunch</unit></quantity> of parsley and finely chop it. Transfer it to a bowl

Remove the stems from <quantity>½<unit>bunch</unit></quantity> of coriander and finely chop it. Transfer it to the bowl

Mince <quantity>1</quantity> garlic clove

Add the zest from <quantity>1</quantity> lemon

Squeeze the juice from the lemon

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil and salt to taste

Stir and add more olive oil if needed. The gremolata is ready

Remove the mushroom from the marinade and sear it again on a hot skillet over high heat until golden brown on both sides

Drizzle with a little of the marinade and let it reduce to become a sauce. Remove from the heat

Slice the mushroom

Smear the plate with the reduced marinade and add the sliced mushroom on top

Drizzle with the Gremolata to taste

Garnish as you'd like and season with flaky salt to taste. The lion's mane steak is ready

Enjoy!