1: Heat a cast iron pan to medium-high and add a splash of olive oil. Press mushrooms down in the pan to release moisture.
2: Flip the mushrooms after a couple of minutes, season with salt and pepper, and weigh down the other side until golden and caramelized.
3: Whisk together sesame oil, rice vinegar, soy sauce, agave, gochujang, minced garlic, ginger, and lime juice for the glaze. Coat mushrooms with it.
4: Cook udon noodles according to packet instructions, drain and reserve some starchy water, then mix it with the remaining glaze.
5: Serve noodles in a bowl topped with the starchy sauce and the lion’s mane steak. Garnish with sesame seeds, coriander, spring onion, and lime juice.
