Thick-cut king oyster or portobello mushrooms pressed in a hot cast-iron skillet until deeply caramelized and steak-like. Finished with garlic and rosemary, these savory mushroom steaks are bold, meaty, and perfect tucked into warm tortillas with lime slaw.
Course Main Course
Cuisine Modern
Keyword king oyster mushroom recipe, Mushroom steak, plant-based skillet recipe, pressed mushrooms, vegan steak alternative
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 3
Calories 150kcal
Ingredients
1lb450 g king oyster or large portobello mushrooms
2tablespoons30 ml avocado oil or neutral oil
1tablespoon15 ml tamari or soy sauce
1teaspoonagave syrup
1teaspoonsmoked paprika
2clovesgarlicsmashed
1sprig fresh rosemary
1/2teaspoonsea salt
1/4teaspoonblack pepper
1tablespoon8 g all-purpose flour (optional, for extra crust)
Instructions
Prep the mushrooms: Clean the mushrooms with a damp cloth. If using king oyster mushrooms, slice them lengthwise into about 1-inch (2.5 cm) thick “steaks.” If using portobellos, remove the stems.
Make the marinade: In a small bowl, whisk together the oil, tamari, agave syrup, smoked paprika, sea salt, and black pepper.
Season the mushrooms: Brush the mixture generously over both sides of the mushrooms. For extra crust, lightly dust with flour.
Heat the skillet: Place a large cast-iron skillet over medium-high heat until very hot.
Press and sear: Add the mushrooms to the pan in a single layer. Place a second heavy skillet (or foil-wrapped brick) on top to press them down. Sear for 4–5 minutes without moving them.
Flip and finish: Remove the weight, flip the mushrooms, and add the smashed garlic and rosemary to the skillet. Replace the weight and cook for another 4 minutes, until deeply browned and reduced in thickness.
Serve: Slice thinly and serve in warm tortillas with lime slaw, or alongside roasted vegetables or mashed potatoes.
Notes
Pressing the mushrooms is key—it removes moisture and creates a dense, steak-like texture.A cast-iron skillet gives the best sear and caramelization.Try serving with chimichurri, vegan aioli, or inside tacos.