recipe: mushroom ‘steaks’
Editor’s note: This recipe is from Jules Clancy of Stone Soup.
If youâ€™re ever in need of something meaty and vegetarian, itâ€™s hard to beat a good mushroom â€˜steakâ€™.
By searing portabello or field mushies in a hot pan, in much the same way youâ€™d cook a steak, you get wonderfully concentrated mushrooms in a fraction of the time it would take to roast mushies of the same size. I love how the mushroom juices leak out and get seared making a super savoury crust on the outside of each mushie.
4 large portabello or field mushrooms
1 clove garlic, very finely chopped
4-6 tablespoons mayonnaise
small bunch thyme, leaves picked
2 large handfuls baby spinach
1. Heat a large frying pan on a very high heat.
2. Trim mushrooms stalks and add to the pan with a little olive oil. Sear mushrooms for about 4 minutes on each side, turning every 2 minutes (about 8 mins all up).
3. Meanwhile, finely chop garlic and remove leaves of thyme from the stalks and stir into the mayo.
4. Serve mushies with a good dose of salt & pepper with mayo and leaves on the side.
While theyâ€™re ok reheated, I find them to be best when hot from the pan, like a good steak.
Absolutely, will keep in the fridge for a week or more. And they reheat pretty well.
variations for fun
vegan / egg-free – use vegan mayo, or replace with hummus or a tahini based sauce.
higher protein – beef it up by stirring one or two hard boiled eggs in with the mayo.
cheesy mushrooms – skip the mayo. Cook the mushies for 4 minutes with the gill side down then turn and crumble some grated cheese over the top to melt while the mushroom finishes cooking. If the cheese isnâ€™t melted enough for you, pop it under a hot overhead grill for a little while.
BBQ mushies – rub with a little oil and BBQ on a high heat just as you would for a steak. Will take 3-4 minutes each side depending on your mushroom size.
carnivore – serve mushrooms with some finely sliced proscuitto draped over the top.
problem solving guide
tough – sounds like your mushrooms werenâ€™t cooked long enough. Pop them back in the pan for a few more minutes if you can.
burning – back off the heat and add a little more oil.
mayo too intense – if your garlic was particularly strong, or you have sensitive taste buds, you may prefer to use less garlic, For now just stir in some more mayo to dilute the garlic and save it for another use.
Great on its own.
Bread lovers might like to try popping everything between two slices of crusty sourdough or a bread roll.