Mushroom Steaks

The must-try method for amazing mushrooms!

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Mushroom steaks are the result of pressing and searing the outside of a large mushroom over high heat, and then finishing them off in the oven. What you get is a charred but still tender, juicy mushroom that approximates a bit of BBQ chicken or a cheap steak, depending on the mushroom variety. It’s also just a really, really delicious way to serve a mushroom.

Lions Mane mushrooms are popular for this method, but can be on the expensive side. The more affordable (and widely available) blue oyster mushrooms work the same – and even have a bit more of a steak-y texture.

I first heard of this method a several years ago courtesy of Wicked Healthy. At that time, exotic mushrooms were just starting to become available,and could be challenging to source. Now you can find oyster mushrooms in most almost every grocery store and lions mane mushrooms can be found at Co-op. It’s a fantastic time to try mushroom steaks!

You will need

• coconut or avocado oil

Because we’re using really high heat, you’re going to want an oil with a high smoke point.

• large lions mane or blue oyster mushroom

Prepare one mushroom per person you plan to serve. If you’re using an oyster mushroom, leave the caps and stems attached and intact. I’ve had excellent mushrooms from Trafford Farms, which I’ve found at both Community Natural Foods and Coop locations.

• two cast iron frying pans
  
  But just in case you don’t, I have some options. A burger press works very nicely in lieu of a second cast iron pan. And if you don’t even have one cast iron pan, you will transfer your seared mushroom to a lined baking sheet before putting it into the oven.

• steak seasoning

Once the mushroom is seared, but before letting it rest in the hot oven, a good dose of steak spice is applied to each side. Montreal-style is probably the most common around here, but I recently got a jar of Chicago-style from Silk Road in Inglewood and it’s got a hint of mesquite that I think compliments the mushroom nicely.

• bbq sauce

after a dose of steak spice on each side, slather both sides of the mushroom with a good dose of bbq sauce and allow to caramelize in the oven.

THE METHOD

• Get the frying pan quite hot – put it on high.
• Add some oil and your mushroom. If you’re cooking more than one, do them in batches – you don’t want to crowd the pan.
• Using the second pan (or press), you’re gonna press down on the mushroom as it sears, about 2 minutes, and then flip and press and sear the other side.
• Season the mushroom.
• Bake the mushroom.
• Serve and enjoy!
  
  

Pair press-and-sear mushroom steaks with roasted vegetables, slice and top a creamy pasty dish, or add them to a decadent vegetable sandwich. They also reheat nicely, if you wanted to meal prep some for easier meals.

Are you excited to try this recipe? Have you had a mushroom steak like this before? I’d love to hear about it down in the comments. Don’t forget to tag me, @veganinyyc in your Mushroom Steak posts on Instagram; I can’t wait to see your mushrooms!