Easy Oyster Mushroom Steak

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.

Oyster Mushroom Steak

5

Average: 5 (1 vote)

• Prep Time: 20 mins
• Cook Time: 10 mins
• Total: 30 mins
• Serves 2 people

Categories: Dinner, Lunch Cusine: American, British, East European, Mediterranean, Nordic

Description

This recipe is about making delicious oyster mushroom steak with a bed of creamed potatoes and crispy kale. Learn how to make oyster mushroom steak and sear it to perfection so it tastes fantastic. It's quick, easy, vegan and looks amazing.

Ingredients

(USA / Metric)

Oyster Mushroom Steak

• 1 large king oyster mushrooms
• 1/4 tsp salt
• 2 sprigs thyme
• 3 tbsp olive oil
• 1 clove garlic

Potato Cream

• 1 large potato
• 4 cups water
• 1/2 tsp salt

Oven Baked Crispy Kale

• 1 cup, chopped kale (frozen)
• 1/2 tsp salt

Instructions

• Oven Baked Kale

  1. 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.

• Potato Cream

  1. 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.

• Oyster Mushroom Steak

  1. Cut the king oyster mushroom in half lengthways. 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.
  2. Heat 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.
  3. Divide the creamed potato into two different plates. Try to create "a bed" of potato for the oyster mushroom steak. Sprinkle some crispy kale flakes, then place the oyster mushroom steak over the creamed potato. Serve immediately and enjoy.

Nutritional Information

Total Nutrition Facts

Serves 2 people

Amount Per Serving
Calories 364
% Daily Value*
Total Fat 21 g			27%
	Saturated Fat 3 g		15%
	Trans Fat 0 g		0%
	Polyunsaturated Fat 2 g
	Monounsaturated Fat 15 g
Cholesterol 0 mg			0%
Sodium 1516 mg			66%
Total Carbs 41 g			15%
	Dietary Fiber 6 g		23%
	Sugar 3 g		7%
Protein 8 g			15%
Vitamin A 50% Vitamin C 48% Calcium 7% Iron 20% Vitamin D 3% Magnesium 18% Potassium 27% Zinc 12% Phosphorus 31% Thiamin (B1) 19% Riboflavin (B2) 29% Niacin (B3) 38% Vitamin B6 51% Folic Acid (B9) 0% Vitamin B12 0% Vitamin E 24% Vitamin K 455%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice

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