BBQ Oyster Mushroom Steaks

These BBQ Oyster Mushroom steak recipe is one for the mushroom lovers. Smoky, succulent oyster mushroom steaks are absolutely delicious and so moreish you can’t stop eating them!

The trick (that was pioneered by Derek Sarno) is to use cast iron pans to flatten and evenly sear the mushroom clusters, this also drives out moisture so when you add them to the marinade it sucks up all the flavour into the steaks. I used a grow bag this time, but wild foraged oyster mushroom would be even better for sure.

These pink oyster mushrooms Pleurotus djamor which are pictured below are growing on a substrate in a grow bag but can also be found in the wild. Oyster mushrooms are known by this name due to the fan-shaped caps, which from above resembling an oyster. They are often less slimy than other mushrooms with their firm velvety texture and mild taste. They come in a range of colours from white, brown or even pink. They have white gills running down a short off center stem and grow in clusters on dead or dying trees, particularly hardwoods like kanuka, manuka, cabbage tree, pohutukawa, lacebark, even pine trees.

They are highly nutritious boasting generous amounts of protein, fiber, iron, zinc, potassium, phosphorus, as well as vitamins B1, B3, B5, B12, and D. They are immune boosting and supporting, offer help reducing inflammation, are good for the heart and help to regulating blood sugar levels.

BBQ Oyster Mushroom Steaks

~New Recipe~

Mushrooms are the perfect meat substitute due to their savory "umami" flavour and hearty textures depending on the mushroom. These oyster mushroom steaks have a chewiness to them along with layers of juiciness because of the cooking techniques used. Either use cast iron pans or a heavy based pot to add weight while cooking is essential for getting an even searing surface and steak like shape.

Makes 2 steaks

Vegan | Gluten-free

1 large cluster oyster mushrooms

1/3 cup extra virgin olive or refined coconut oil

50g butter, dairy or plant based

1-2 tsp wild salt or smokey chipotle seasoning

2 tsp smoked paprika

1 tsp cracked black pepper

1 tsp salt (check seasoning before adding if you are using a pre-made seasoning

I small stick of rosemary, leaves removed and roughly chopped

Sauce marinade

500ml vegetable stock liquid

150ml smoky BBQ sauce

1 tablespoon smoke liquid

4 garlic cloves, peeled and finely chopped

Gather your ingredients and measure the stock liquid into a pot, bring to the boil and simmer for 10 minutes. Then add the BBQ sauce, smoke liquid and garlic to the pot and simmer for another 15 minutes until thickening.

Remove the cluster of oyster mushrooms from the tree or grow bag with the stems still attached together as much as you are able to. Tear into two or three large clusters about the size of your hand. On a high heat melt together a quarter cup of the oil and 2 tablespoons of butter in a cast iron pan, press each cluster into the pan and push down with another cast iron pan or a heavy based pot and leave on top while cooking it until golden brown, approximately 8 minutes. Remove the pan on top and flip the mushroom clusters over and press down with the pan again.

When this side is golden brown flip over and sprinkle the seasonings generously over the top. Add the rest of the oil and butter to the pan and flip the cluster over and press down again with the pan. Cook for 5 minutes, flip again and press down with the pan and cook for a further 5 mins. Remove from the pan and place into the sauce, ensuring both piece are covered well with the sauce and leave to marinate for 5 minutes.

Preheat the oven to 180°C and line a tray with baking paper. Remove the clusters from the sauce and place on the tray, baste with half of the leftover sauce to cover the tops of each ‘steak’ and cook for 15 minutes. Remove from the oven and flip the steaks over, use the rest of the sauce to baste over the tops of the steaks and return to the oven for 15 minutes. Remove from the oven and serve with mashed potato and/or kumara with steamed greens or a side salad, enjoy!