OYSTER MUSHROOM CAST IRON STEAKS
VEGAN | DAIRY-FREE
May 16, 2024
If you are looking to impress the vegos in your life, look no further than this stunning recipe. Not only does it look the part, it’s incredibly delicious and is super quick to make!
Serves 2 | Prep 5 mins | Cook 10 mins
INGREDIENTS
• 170g Wulff & Cub Oyster Mushrooms
• 2 tbsp Extra Virgin Olive Oil
• Salt & Ground Black Peppter
• 225g Leafy Greens (like watercress)
• 1 Lemon (Squeezed)
• Energetic Greens Snow Pea Shoots & Sunflower Sprouts
• MO Urban Farm Edible Flowers
SALSA
• Herbs: Coriander, Parsley, Dill, Basil
• Extra Virgin Olive Oil
• Red Wine Vinegar
• Salt & Ground Black Pepper
METHOD
Best made with a cast iron pan & a weight
Cooking Oyster Mushroom Steaks
Heat the oil in a large pan on medium high heat.
Add the clusters of oyster mushrooms and cook until lightly browned.
Put a weight like a bacon press or another pan on top of the mushrooms and cook for a minute or two more until golden brown.
Flip the mushrooms, put the weight back on and cook for a couple minutes more. Remove the press from the mushrooms, season the mushrooms lightly with salt and pepper, then serve.
To serve - Add the Energetic Greens snow pea shoots and sunflower sprout base, add mushroom steaks, salsa and edible flowers
Making the Salsa
Add coriander, parsley, dill, basil, extra virgin olive oil, red wine vinegar and salt and pepper to a blender and blitz, super easy!
