Making a vegan oyster mushroom steak is super quick and easy, and it looks excellent on a plate. There is something about king oyster mushrooms, they have the right consistency and can be transformed into so many different dishes. We already made vegan scallops, and with the leftover mushrooms, we decided to turn them into oyster mushroom steak.
Paired with some creamed potato and a few sprinkles of crispy kale flakes, this oyster mushroom steak is a fantastic quick and easy lunch or dinner.
How to make oyster mushroom steak
Making oyster mushroom steak is incredibly easy. All you need is one king oyster mushroom, sliced lengthways. Then You need to score the inner flesh of the mushroom so when it's seared it cooks better and it absorbed more of the aromatic oil from the skillet.
Here's how to score the king oyster mushroom the right way:
Using a sharp knife, score the inner flesh of the mushroom by slicing diagonal lines down the length, then crosshatching them in the opposite direction.
To sear the oyster mushroom steak, start by heating up the olive oil in a skillet. Add the thyme sprigs and garlic to flavour the oil a little. Add the mushroom with the scored side facing downstairs first. Sear the vegan oyster mushroom steak on both sides until they get that nice golden brown colour, around 3-5 minutes per side.
How to plate the oyster mushroom steak
That's it, the oyster mushroom steak is ready to be eaten. If you'd like to plate the same way as we did in these pictures, you will need creamed potato and oven-baked crispy kale.
For the Potato Cream you will need:
- 1 large potato
- 4 cups water
- 1/2 tsp salt
For the Oven Baked Crispy Kale you will need:
- 1 cup, chopped kale (frozen)
- 1/2 tsp salt
To make the kale: Preheat the oven to 220C / 430F.
Place the frozen kale on a baking tray, lined with baking paper. Sprinkle salt on top. Bake in the centre of the oven until the kale defrosts and starts to become crispy. It can take between 15-30 minutes depending on the oven. Watch closely as it can burn very easily.
To make the potato cream: Place the potatoes, thyme and salt in a saucepan and cover with water. Bring to a boil/ Boil for 15-20 minutes until the potatoes are soft and tender. Drain the potatoes and discard of the thyme but keep around 1/4 cups of the "potato water". Using a handheld blender, blend the potatoes until they are creamy and no lumps remain.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.