Finely chop the small onion, 2 garlic cloves, and 1 tablespoon fresh parsley.

Melt 75 g vegan butter in a frying pan over medium heat.

Add the chopped onion and garlic, then sauté for 3 minutes until softened and fragrant.

Stir 1 teaspoon mustard, 1 teaspoon miso paste, 1/2 teaspoon curry powder, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary into the pan.

Season the sauce with black pepper and a small pinch of salt, then stir in 1 tablespoon fresh parsley.

Pour 150 ml vegan cream and 1 tablespoon lemon juice into the pan, then add 1 teaspoon agave syrup.

Mix the sauce until smooth and simmer it gently for 5 minutes.

Pat 4 large lion's mane mushrooms dry and trim their bases if needed.

Heat 1 tablespoon cooking oil in a second frying pan over medium-high heat.

Fry the lion's mane mushrooms for 5 minutes, then gently press them with a spatula to release excess water.

Mix 1/2 tablespoon paprika, 1/2 tablespoon ground cumin, 2 teaspoons dried thyme, 2 teaspoons dried rosemary, and 1 teaspoon salt in a bowl.

Sprinkle the spice mixture evenly over both sides of the mushroom steaks.

Mix 2 tablespoons tomato paste, 1/2 tablespoon soy sauce, and 1 tablespoon agave syrup in a clean bowl.

Brush the tomato glaze over both sides of the mushroom steaks.

Continue frying the glazed mushroom steaks for 2 minutes per side until browned and caramelized.

Plate the mushroom steaks and spoon the creamy vegan herb sauce over them.

Serve immediately with 300 g French fries alongside.