Ingredients
2 Tbsp Coconut oil
12.5 oz Oyster mushrooms
½ cup Teriyaki sauce
2 tsp Corn starch
½ tsp Garlic powder
2-3 pinches Salt and Pepper to taste
3 Bok choy
See Teriyaki Chicken Marinade recipe for marinade
Directions
1
Heat up your cast-iron skillet* over medium-high heat. And add coconut oil.
2
Spread the oyster mushroom clusters evenly in a circle with caps down.
3
Use a smaller cast iron skillet and press down the mushroom as much as you can. Try to distribute the weight evenly so they get flattened evenly.
4
Fry them for approx. 8-10 minutes. Check time to time to ensure they don’t get burnt but have crispy edges.
5
When the first side is ready, season it with salt, black pepper and half of the garlic powder before flipping it over with a tong.
6
Turn the heat down to medium. Add a bit more oil, and season the other side as well.
7
Press it down again with the smaller skillet and fry them approx. 4-5 minutes or until they are crispy but not charcoaled.
8
When they are ready, take it off the heat and let it cool for a bit.
9
Brush generously the crispy mushroom steak with the teriyaki marinade on both sides.
10
Place mushrooms in a grill pan over medium heat to get the sauce really sticky on both sides. Alternatively, you can use a baking sheet and roast or broil them in the oven.
11
Top tips to make it perfectly every time
12
Watch the heat! – Frying means high heat, so you need to start with high when frying the mushrooms. However after adding the marinade, you should grill it over medium heat only.
13
Minced vs powder – Minced garlic will get burnt and bitter as you need to fry the mushrooms to make a steak for a relatively long time. We recommend using garlic powder in this recipe.
14
No need to wash oyster mushrooms. Cut off the last bit of the stem and you are good to go.
15
To turn the teriyaki sauce into a marinade, you need to heat it over medium/high heat with cornstarch until it thickens. It should not take longer than a couple of minutes.
16
Frying
17
Heat up your cast-iron skillet over medium/high heat. And add coconut oil.
18
Spread the cluster of oyster mushroom evenly in a circle with caps down. Use a smaller cast iron skillet and press down the mushroom as much as you can. Try to distribute the weight evenly so they get flattened evenly.
19
Fry them for approx. 8-10 minutes. Check time to time to ensure they don't get burnt. When
20
When the first side is ready, season it with salt, black pepper, and half of the garlic powder before flipping it over with a tong.
21
Turn the heat down to medium. Add a bit more oil, and season the other side as well. Press it down again with the smaller skillet and fry them approx. 4-5 minutes or until they are crispy but are not charcoal.
22
When they are ready, take it off the heat and let it cool for a bit.
23
Brush them generously with the teriyaki marinade on both sides. Grill it over medium heat in a grill pan to get the sauce really sticky on both sides.
24
Serve it with sauteed bok choy. Cut it half and sautee on a grill pan heated over medium heat until it softens and gets yummy charcoal stripes.