Trim only the very bottom of each lion’s mane cluster — just enough so it sits flat. Wipe gently with a damp cloth if needed; never submerge in water, since lion’s mane drinks moisture like a sponge.

Heat a heavy cast iron skillet over medium-high until it’s properly hot. Add the oil and swirl to coat.

Lay the mushroom clusters in the pan with space between them. Place a second heavy skillet, a bacon press, or a foil-wrapped brick directly on top to compress them. This is the single most important step — pressing forces out moisture and concentrates the texture into something genuinely steak-like.

Cook 6 to 8 minutes on the first side without lifting the weight. The mushroom will release a surprising amount of liquid; let it cook off rather than draining it. When you finally peek, the bottom should be deeply golden brown.

Flip the mushroom, season the seared side with salt and pepper, and replace the weight. Cook another 6 to 8 minutes until the second side is equally caramelized. The cluster should now be about half its original height and feel firm but yielding when pressed.

Reduce heat to medium-low. Add the butter, smashed garlic, thyme and rosemary to the pan. Once the butter is foamy and the herbs are fragrant, tilt the pan and spoon the butter continuously over the mushrooms for 2 to 3 minutes. This is restaurant-style basting and it builds the final layer of flavor.

Drizzle in the soy sauce and balsamic vinegar. Let them bubble and reduce around the mushrooms for 30 seconds, basting once more to coat.

Transfer the steaks to warm plates. Slice thickly against the grain to show off the tender, shreddy interior. Spoon the pan butter and aromatics over the top, finish with flaky sea salt and parsley, and serve with lemon wedges.