MOFONGO CON BISTEC “STEAK”

by | Jan 5, 2025 | All Recipes, Meat Substitutes

Mofongo Con Bistec “steak” 

 

Mofongo con Bistec is a delicious Puerto Rican comfort food that combines crispy, garlicky mashed plantains with tender, flavorful steak. In this recipe I use lion’s mane mushroom for our tender “meat” This classic dish brings together savory, bold flavors, creating a satisfying meal that’s perfect for any occasion.

View Instructions

Servings

4 servings

Ready In:

40 min  

 

Mofongo con bistec “steak” 

By: Naysha Rivera

This Vegan Mofongo con “Bistec” is a hearty, flavor-packed twist on a Puerto Rican favorite. Made with garlicky mashed plantains and tender, meaty Lion’s Mane mushrooms sautéed in a savory rich sauce, it’s comfort food that hits every time—plant-based, soulful, and full of sazón!

Ingredients

Mofongo

  • 4 medium-sized plantains ( see notes)
  • 2-3 tbsp of mojo adobo to taste
  • Oil for frying( I used avocado oil)
  • 1 – 2 tsp adobo

Adobo: (makes about 3 cups) 

  • ⅓ cup sea salt
  • ⅓ cup onion powder
  • ½ cup garlic powder
  • 2 tbsp black pepper
  • 2 tbsp white pepper
  • 2 tbsp smoked paprika
  • 2 tbsp cumin
  • 3 tbsp coriander
  • 4 tbsp dried oregano
  • 3 tbsp turmeric

Mojo:

  • 9 cloves of garlic minced
  • 3 TBSP lemon juice
  • 2 TBSP red wine vinegar
  • 1 bunch of fresh cilantro minced
  • 1 bunch of fresh parsley minced
  • 1/2 cup of olive oil (see notes)
  • 1 TBSP oregano
  • 1 tsp adobo mixture

Lion’s Mane “Steak”:

  • 1 head of lions mane mushroom cut into steak cut pieces
  • 1-2 garlic cloves for sauteeing
  • 3-4 sprigs of fresh thyme
  • adobo to taste ( I rub into mushrooms until fully covered) (SEE NOTES)
  • sofrito to taste (I rub into mushrooms until fully covered) (SEE NOTES)
  • salt to taste
  • olive oil to saute

Sofrito: 

  • 1 yellow onion
  • 1 white onion
  • 1 green pepper
  • 1 red pepper
  • 1 package of aji cachucha peppers (found in the latin market)
  • 1 bunch of cilantro
  • 1 bunch of cilantro
  • 1-2 HEADS of garlic

Notes:

Sofrito:The combination of the adobo and sofrito makes a flavorful paste that mimics the seasoning of traditional bistec, giving the mushrooms a steak-like flavor and texture. 

(Sofrito recipe on my blog) 

“Steak”: Pressing the Lion’s Mane mushrooms down in the cast iron pan allows them to release their natural moisture, helping them crisp up and create a delicious, hearty texture that pairs perfectly with the mofongo. You can use other pans but the texture may vary. Adding garlic and thyme helps infuse flavor into mushroom. 

Step by Step Instructions

Seasonings:  

Adobo: Combine seasonings in a bowl. Mix well and store in an airtight container for future use.

Mojo: In a bowl, combine minced garlic, lemon juice, red wine vinegar, fresh cilantro, fresh parsley, olive oil, oregano, and adobo seasoning. Mix well and set aside. This will be the marinade for the mofongo and the Lion’s Mane mushrooms.

Mofongo:

Prepare the Plantains: Peel the plantains by cutting off both ends, making a slit along the skin, and removing the peel. Cut the plantains into chunks about 2 inches in length.

Fry the Plantains: Heat oil in a frying pan over medium heat. Fry the plantain pieces until golden brown and crispy on the outside, about 4-5 minutes per side.

Mash the Plantains: Once fried, remove the plantains from the oil and place them in a mortar and pestle. While still hot, mash them with a pestle or fork. Add 2-3 tbsp of mojo adobo and 1-2 tsp of adobo seasoning, mixing until well incorporated and the plantains are mashed to your desired consistency. (If you don’t have a mortar and pestle you can use a small bowl)

Shape the Mofongo: Once mashed, set aside for plating. You can keep them hot by putting on a tray and keeping it in the oven on low to stay warm.

Lion’s Mane steak:

Cut the head of Lion’s Mane mushrooms into thick “steak” pieces, about 1-inch thick.

Marinate the Mushroom: In a bowl, combine the adobo seasoning, sofrito, and a heaping spoon of olive oil to create a paste. Rub the paste generously onto both sides of the mushroom steaks, ensuring they are fully coated. Let them marinate for at least 10 minutes to absorb the flavors.

Cook the Mushroom:Heat olive oil in a cast iron pan over medium-high heat.

Add the garlic cloves and fresh thyme to a cast iron pan, (see notes) sautéing until the garlic becomes fragrant.

Place the marinated Lion’s Mane mushroom steaks in a cast iron pan, pressing them down with a spatula or another cast iron pan to help release the water and get them nice and crispy. Make sure to base them with the liquid in the pan.

Cook each side for about 3-4 minutes, pressing down firmly to allow for browning and caramelization.

Finish in the Oven: Preheat the oven to 375°F (190°C). Once the mushrooms are crispy on both sides, transfer the mushrooms on a sheet pan and roast in the oven. Roast for about 8-10 minutes or until the mushrooms are fully cooked through, tender, and have absorbed a steak-like texture.

Cut steak pieces: After mushrooms are done cooking, take them out of the oven and slice them into 1-inch strips to mimic steak pieces.

Serve:

Place a mound of mofongo on each plate and top with a Lion’s Mane “steak.” Garnish with additional cilantro and mojo as desired.

Click Video Below For Video Turtorial