Serves 2
Prep time: 5 minutes; Cook time: 7 minutes; Total time: 12 minutes
These pan-pressed mushrooms can resemble a chewy, beef-like steak with crispy edges and a juicy center. You can use any large mushrooms, such as lion’s mane, king trumpet, or wild-harvested boletes, as well as mushrooms sold in clusters, like black pearls and maitakes. Using oyster mushrooms is a great option because they are readily available from local growers around the state. Serve with Red Chile Chimichurri.
Mushroom "Steaks"
Servings: 2
Ingredients
- 2 4- to-6-ounce clusters of black pearl mushrooms (maitakes are a great option as well when available)
- 1 tablespoon avocado oil
- Salt and fresh-ground black pepper, to taste
- 3 tablespoons red chile chimichurri
Instructions
- Heat oil in a large cast-iron pan on medium-high heat. Add clusters of mushrooms and place a weight, such as a cast-iron press or another pan, on top. (If using large mushrooms, slice into 1/2-inch steaks or leave mushrooms whole.) Cook for 3 minutes, until golden brown. Flip mushrooms, replace weight, and cook for 2–3 minutes more. Remove the press from the mushrooms and season lightly with salt and pepper.
- Serve with chimichurri drizzled on top.
