Whole Food, Plant-Based Recipe Oyster Mushroom Steak

Recipe courtesy of Daniel Shuman, PPMNY Community Member

Ingredients

For BBQ sauce

  • 1½ cup puréed tomato

  • 1½ cup puréed cooked beet (use water or beet juice to thin out, if needed)
  • ⅓ cup maple syrup
  • 1 T oregano
  • 1 T apple cider vinegar
  • 1 onion, diced
  • 2 cloves garlic, diced

For mushroom steak

  • 1 large cluster oyster mushroom

  • 1 cup veggie broth
  • 1 T garlic powder
  • 1 T onion powder
  • 1 T black pepper
  • 1 cup BBQ sauce

Instructions

For the BBQ sauce

1. Sauté onions and garlic in water or broth until translucent. Add additional liquid if needed to prevent sticking.
2. Add the rest of the ingredients and bring to a boil.
3. Lower heat and cook for 20-30 minutes, stirring often.
4. Blend cooked mixture on high for about a minute.
5. Use a spatula to press the sauce through a fine mesh sieve (optional).
6. Store in an airtight container.

For the mushroom steak

1. Heat heavy skillet (preferably cast iron) on high.
2. Place the mushroom in the dry skillet. Pour in about 2 Ts of veggie broth around the perimeter of the skillet.
3. Place another heavy skillet on top of the mushroom and press down, or weigh down with something heavy. Cook for 1-2 minutes.
4. Flip the mushroom, adding more veggie stock with each flip. Season each side of the mushroom as you flip it. Repeat until the mushroom is about ¼ of its original size and has a nice dark sear.
5. Place on a heavy baking sheet and either brush with sauce or dip the entire mushroom into a bowl with the BBQ sauce. Be generous with the sauce.
6. Roast in a 425° F oven for 10-15 minutes or until crispy.