This insane mushroom steak recipe is created by Jim Fuller using the very humble oyster mushroom. Shiitake aside, oyster mushrooms are perfect in replicating that meaty, steak-like texture. You can try this recipe with any type of mushroom, but if you want FULL texture, we recommend oyster mushrooms.
Ingredients
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Clusters of oyster mushrooms (clusters are joined at the stem so they hold together while turning; if you can’t find clusters, just slightly layer the mushroom lobes when in the pan)
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Healthy cooking oil of your choice
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Salt and pepper (be generous)
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Plant-based butter and thyme for toppings (optional, but highly recommended)
Method
- Drizzle the mushrooms with your oil of choice, and season with salt and pepper.
- Marinate this for about 10 minutes, this allow salt to draw moisture from the mushrooms.
- Get ready to do the following steps QUICKLY! Get one iron skillet over a high flame with a layer of oil.
- Place mushrooms stem side down in the skillet, make sure the clusters are side by side and not stacked.
- Place the second iron skillet on top of mushrooms to apply weight and then turn the heat down to low-medium.
- Allow 5 minutes for the moisture to cook away and for the crust to form – lift the skillet and check on mushrooms, if not ready check every 2-3 minutes.
- When a crust is formed and the mushrooms are mostly golden, it’s time to flip! Try and keep clusters in tact when flipping.
- Once flipped, replace the weight and repeat step 6.
- At this point, remove the weight and continue to cook mushrooms to your liking (if you want more crust, keep flipping).
- Once done, place onto a chopping board.
- Use the heat of the pan to melt butter and sprigs of thyme, then drizzle over mushroom steak.
- Run a knife through the mushrooms and garnish with spring onions!
- ENJOY WHILE HOT.
Recipe by Jim Fuller
