Mushroom steaks

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 509, total fat 45 G., saturated fats 13 G., proteins 5 G., carbohydrates 16 G., fiber 2 G., cholesterol 38 mg, sodium 667 mg, sugar 8 G.

The natural umami flavor of eryngii mushrooms combined with a piquant red wine sauce makes this dish very similar to steak, only without the meat. Eringii mushrooms are also called king oyster mushrooms, and for good reason: they are the largest members of the oyster mushroom family, so large that they can be eaten with a knife and fork, just like steaks! Before frying, score the cut sides of the mushrooms to allow the marinade to penetrate better. Mushroom steaks can be served as a vegetarian main dish or as a side dish with meat and poultry.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Mushrooms

450 g of king oyster mushrooms (eryngii)
0.5 cups olive oil
1/3 cup balsamic vinegar
1 tbsp soy sauce
1 teaspoon chopped fresh thyme leaves
3 cloves garlic, grated
1 tsp. brown sugar
2 tsp chili garlic paste

Wine sauce

1 tbsp. l. olive oil
1 medium shallot, thinly sliced
2 cloves garlic, crushed
3 sprigs of fresh thyme
3/4 cup red wine
0.5 cups vegetable broth
1 tsp. brown sugar
3 tablespoons chilled unsalted butter, diced
1–2 tsp lemon juice
1 tbsp chopped green onions + extra for serving
2 tablespoons unsalted butter

Ingredient Substitution Suggestions

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Recipes with similar ingredients: oyster mushrooms, red wine, balsamic vinegar, chili paste, lemon juice, thyme

Cooking the dish according to the recipe:

Mushrooms:

Cut the mushrooms in half lengthwise. Using the flat side, carefully score each mushroom, first in one direction, then in the other, creating a diamond pattern without cutting completely through the mushrooms. Combine the olive oil, balsamic vinegar, soy sauce, thyme, garlic, brown sugar, and chili garlic paste in a large bowl. Toss the mushrooms with the marinade and set aside.
Wine sauce:

Heat the oil in a small saucepan over medium heat. Add the shallots and cook, stirring, until softened, 2–3 minutes. Add the garlic and thyme sprigs and cook until fragrant, about 1 minute more. Add the wine, broth, and brown sugar. Increase the heat to medium-high and simmer until about 1/3 cup of liquid remains in the pan, about 10 minutes.

Reduce heat to low, add butter and stir until melted; remove from heat and stir in lemon juice and 1 tablespoon chopped green onions. Season with salt and pepper. Discard thyme sprigs.
Add 2 tablespoons of butter to a large skillet and place over medium-high heat. Once the oil is hot, add half of the mushrooms, cut-side down. Cook without moving them until the bottoms are browned, 2–3 minutes. Flip and cook the other side until the mushrooms are browned and tender, another 2–3 minutes. Cook the remaining mushrooms.
Season the mushrooms with salt and pepper. Pour half the sauce into the bottom of a serving dish. Arrange the mushrooms, cut-side up, on top and drizzle with the remaining sauce. Sprinkle with finely chopped green onions.