Prep time:                         5 minutes       

Cooking time:                25 minutes

Yields:                                  2 people

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Steaks:

2 oyster mushroom clusters, 6 oz each

1/2 tsp onion powder

1/2 tsp dried shiitake powder, optional*

 

Sauce for 2 steaks totaling 12 oz:

1/2 onion, chopped

3 cloves of garlic, sliced

8 grinds of black pepper

1/2 tsp liquid aminos

1 tsp red wine vinegar(may substitute red wine)

2 T balsamic (may substitute red wine vinegar)

5 T water

1/2 tsp ground flax

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Directions:

Clean the base of the mushroom cluster by cutting off any substrate but be sure to keep the cluster in tact. With the stem portion on a flat surface like cutting board or plate, sprinkle the onion and shiitake powder between the different layers of mushrooms, so the powders can stick to the gills, this will add additional flavor.

 

Place a cast iron skillet or another thick walled pan over medium heat and let heat up for 2 min. Once the pan is hot, place the mushroom cluster gill side down in the skillet. Place another pan on top of the mushroom cluster and add weights (I use 2 32 oz diced tomato cans). During the cooking process you will see the mushrooms releasing water in the pan, do not remove this liquid, it will become the base for the sauce at the end. Cook for 15 min or until the moisture has evaporated and you can smell the mushroom starting to caramelize.  Using tongs gently flip the mushroom steak, if it is stuck to the pan add a bit of water and the mushroom cluster will quickly release. Cook with cap side down for 5 minutes or until slightly browned. Remove mushroom steak from pan and set aside on a plate.

 

Deglaze pan with 2 T water. Add onions and water sauté 3 min. Add garlic and black pepper, cook 1 more min. In a bowl combine liquid aminos, vinegars, water and flax. Add to pan and stir until sauce thickens. If needed add some extra water to thin to desired consistency. Garnish with chopped parsley.

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*Shiitake powder is simple dried shiitakes that have been ground. It is easy to make by slicing shiitakes approx. 2 mm thick and let air dry or dehydrate at 125 for 4-6 hours depending on humidity, then grinding in a spice grinder or blender. Shiitake powder adds a depth of umami flavor to this dish as well as to other dishes. 

 

Note: This recipe relies solely on the cooking technique. If your pan is not seasoned you may need to wipe pan with a little bit of oil on a papertowel. It is all about how the mushroom cluster is compressed that will create the striation layers you would normally find in a steak. A 4" diameter oyster mushroom cluster will compress down to 1/2". I have tried this recipe with up to 20 oz clusters and I find the 6-8 oz render the best final consistency.