Wicked, or healthy? No matter which side you’re on – we have you covered in our Mushroom Steak no-oil vs oil FACE OFF!
Chef Derek trials both methods in a side by side comparison, to demonstrate how you can make your own damn delicious vegan mushroom steak, using our Wicked pan pressing technique, to suit your preferences and make the call for yourself! Let’s get MYTH BUSTING!
Ingredients
NO-OIL MUSHROOM STEAK RECIPE:
Using only water! Cast-iron pans are naturally seasoned and non-stick. Keep an eye on it.
3 cluster brown mushrooms, stem trimmed.
Wicked Kitchen BBQ Rub, or make your own from a pinch of each smoked paprika, granulated garlic, granulated
onion, sage/thyme/rosemary blend, salt, and pepper
2 bottles no-oil BBQ sauce (in a large bowl)
WITH OIL MUSHROOM STEAK RECIPE:
3 cluster brown mushrooms, stem trimmed.
Wicked Kitchen BBQ Rub, or make your own from a pinch of each smoked paprika, granulated garlic, granulated
onion, sage/thyme/rosemary blend, salt, and pepper
2 bottles BBQ sauce (in a large bowl) Want to make your own? Try our recipe!
Oil
Instructions
NO-OIL RECIPE:
Pre-heat oven to 420f/215c.
Get a cast iron pan hot on med-high heat. Wait until the pan is hot, flick water on the surface, it will sizzle when it’s the right temperature. Place mushrooms stem down on the pan.
Press down on the mushrooms using a second pan – applying pressure with a dishcloth to protect the hand. Whenever you press – wipe the underside of the pan to absorb any liquid.
Add a little water, it will create steam that will help to cook them. Press again, using a little more force to drive more liquid out of the mushrooms. The aim is to evaporate as much liquid as possible. Use tongs to check the underside, when they are starting to go golden, flip so that the stem faces up.
Be careful here – the petals are now face-down and are likely to stick easier to the pan without oil. Keep moving the mushrooms gently for 1-2 minutes, then press again.
Add a little water again to add steam, swirl around the pan, and repeat the pressing step. Turn again.
The goal is to cook the mushrooms first and then season.
Season the surface of the mushrooms generously to cover with BBQ blend, flip, and season on the other side. Press to ensure both sides are getting seared evenly. Keep lifting and flipping, to prevent any sticking. Press again.
Remove pan from heat and dunk whole mushroom in a bowl of BBQ sauce, placing on a baking parchment-lined baking sheet.
Bake in top rack oven for 15-20 minutes.
Remove from the baking sheet and plate up!
WITH OIL RECIPE:
Pre-heat oven to 420f/215c.
Get a cast iron pan hot on med-high heat. Wait until the pan is hot, flick water on the surface, it will sizzle when it’s the right temperature. Add enough oil to coat the bottom of the pan, swirl o cover. Place mushrooms stem down on the pan.
Press down on the mushrooms using a second pan – applying pressure with a dishcloth to protect the hand. Whenever you press – wipe the underside of the pan to absorb any liquid. This will sizzle more than the no-oil version.
Check the underside of the mushrooms, they should be golden brown and starting to crisp. Flip and press again.
Season the surface of the mushrooms generously to cover with BBQ blend, add a little oil to sides of the mushrooms, tilt so that the oil goes under the mushrooms. Flip and press for an even sear. Season the other side and flip again – you’ll notice that the mushrooms are much crispier when you cook with oil.
Remove pan from heat and dunk whole mushroom in a bowl of BBQ sauce, placing on a baking parchment-lined baking sheet.
Bake in the top rack of the oven for 15-20 minutes.
Both taste amazing, both meaty and tender. The main difference is that the oil steak is richer, more indulgent, and crispier, the no-oil version is lighter in taste and texture. It’s your call!
TIP: Remember, when working with cast-iron pans, you need to ‘season’ them using oil to upkeep the quality. The pans will last forever if you take care of them.
Did you make this recipe?
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