This is an oyster mushroom steak! Essentially a beautifully seasoned large cluster of oyster mushrooms that is pan seared and compressed between two cast iron skillets, then basted with butter. It is still a mushroom and does not pretend to be anything else, despite its name. It is a dish that is perfect for mushroom lovers! This meal consists of three elements that go well together, beautifully browned mushroom, creamy white beans and a fresh herby dressing to add some acidity and tie the meal together. The presentation of this dish just gorgeous. It is tasty, filling and simpler to make than it appears. Mushrooms absorb the flavour of whatever they are seasoned with so you can add or subtract ingredients depending on your taste. This recipe is perfect as is, or you can use this method of searing an oyster mushroom as a baseline cooking method, and pair your mushroom steak with whatever sides and topping you desire.
Mushroom Steak
Ingredients
Mushroom Steak
- 1 large cluster of oyster mushroom cleaned
- 3 tablespoons of vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 3 tablespoons unsalted butter
- 1 teaspoon red pepper flakes to serve
- flaky sea salt to serve
White Bean
- 1 tablespoon butter
- 2 cloves minced garlic
- 1 can of white navy beans
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Parsley Vinaigrette
- 2 tablespoons parsley finely chopped
- 2 red wine vinegar tablespoon
- 2 tablespoon olive oil
- pinch of salt
- pinch of black pepper
Instructions
- Heat a cast iron pan on high heat and add vegetable oil.
- Sear your large oyster mushroom cluster without breaking it apart until it is golden on both sides.
- Turn heat down to low and place a second cast iron on top of your mushroom cluster, applying some pressure so as to compress it. Turn over your oyster mushroom and sear the other side so both sides brown evenly. If you do not have a second cast iron, you can use the pan of a metal pot or simple a spatula – with a bit more effort required to compress the mushroom.
- Remove the top cast iron and season your oyster mushroom on both sides with salt. Continue to compress afterward.
- At this point the oyster mushroom should have a nice golden sear on both sides, be more compressed than when you started and be essentially cooked through. You can remove the second cast iron completely at this stage.
- Season your browned oyster mushroom on both sides with pepper, onion powder, garlic powder, oregano, basil and paprika.
- Add butter into the pan and baste your mushroom with the melted butter for at least 5 minutes. Remember your heat should still be on low at this point. You can keep your oyster mushroom in the pan while you make the other component but take off heating element and reheat in the pan immediately before serving.
- To make your white beans add a tablespoon of butter into a small sauce pan, add your minced garlic and sauté until fragrant but not browned.
- Add your drained white navy beans to the small sauce pan along with 1/2 cup of water.
- Simmer on low and use the back of a wooden spoon to mash some of the white beans as the water evaporates and heats up the beans.
- Season with salt and pepper and set aside.
- To make parsley vinaigrette add all the ingredients in a small bowl and mix well. Add your Finley chopped parsley, red wine vinegar, olive oil, salt and pepper.
- Take your oyster out of the pan, serve on top of a serving fo your white beans and finish with the parsley vinaigrette. Add red pepper flakes if desired and some flaky sea salt.
