Garlic Butter Mushroom Steak & Gravy

November 26, 2020
Wicked
Mushrooms!

Updated: February 02, 2022

Our signature pressed mushroom recipe, a tender, garlic butter Oyster mushroom steak with oil-free fluffy mashed potatoes and a punchy peppercorn sauce, served with asparagus and fresh thyme. Mind-blowing vegan comfort food for meat-eaters at it’s finest!

Ingredients

½ head of cauliflower, chopped
5 garlic cloves, peeled
4 cloves garlic, sliced
1 bay leaf
1/4 cup plant-based milk (we used oat) (or more til smooth consistency is achieved)
12 Yukon gold potatoes, cut into chunks, skin scored lightly
1 sweet potato, peeled and chopped into chunks (optional)
4-6 whole blue Oyster Mushrooms, straw stem trimmed (from BKW)
Cooking oil
Pinch salt
Pinch granulated garlic
PInch ground black pepper
Pinch smoked paprika
PInch onion powder
1 bunch asparagus
1 cup white button mushrooms, sliced
1 TBSP vegan butter
2 cloves of garlic, quick chopped
1/4 cup Sherry
1 TBSP white flour
1 sprig fresh thyme
3 pinches fresh ground peppercorns
Plant-based milk (we used oat) to desired consistency (about 1/2 cup)

Instructions

Prepare your mise en place (have everything washed, chopped, and ready to go)
Bring cauliflower, garlic cloves, a pinch of salt and bay leaf to a boil in a pot of water.
In a separate pot, bring potato chunks, sweet potato chunks, sliced garlic and salt to a boil.
Carefully trim away the straw stem from the mushrooms, so you have whole clusters.
Heat a cast iron pan wicked hot (to the point it sizzles when you splash water on it). Add a little oil to coat the surface, add cluster mushrooms to the pan stem side down. Sear for a minute before pressing with the additional pan.
When they start to sizzle then press mushrooms using a second pan on top, allow the pan to rest on top at first. After a few minutes, apply pressure with the second pan.
Lift second pan and wipe the bottom, flip mushrooms (which will be nicely browned on the bottom) and repeat the pressing step, letting the pan add weight initially, then applying pressure.
Remove second pan, wipe the liquid from the bottom and press again, applying pressure. The mushrooms will release water, allow this to evaporate.
Remove second pan, wiping off as before and lift up mushrooms gently, so they don’t stick. Add a little oil in each corner and swirl pan to coat. Season with granulated garlic, black pepper, salt, smoked paprika and onion powder. Turn again. Repeat the pressing step and wipe off second pan.
Season again with granulated garlic, black pepper, smoked paprika, salt and black pepper. You’ll notice the water and most of the oil has evaporated. Turn again several times until crispy and brown on both sides. Turn off heat and place steaks on a baking paper lined baking sheet.
Blend cauliflower and garlic (remove bay leaf) in a blender, with a little of the water from the pot and a splash of oat milk. Add a little salt and pepper and blend until super smooth. Pour sauce into a pan/bowl.
When potatoes are soft, strain 99% of the liquid and rough mash in the pot. Add creamy cauliflower and garlic sauce to the mash, with salt and pepper. Mash until smooth. Set aside and cover.
Heat up the cast-iron pan again (no need to wash). Add asparagus and a tablespoon of vegan butter, stir to coat and cook for a minute with salt and pepper until asparagus turns a vibrant green colour. When done, place next to mushroom steaks on baking sheet.
Add mushroom steaks back to the hot buttered pan. Quick chop 2 cloves of garlic and add to pan with more butter. Move steaks to the side of the pan and add button mushrooms to the pan. After a minute remove the steaks back to the tray and add a shot of sherry to the button mushrooms, stir and cook for a minute, sprinkling a light dusting of flour on top, whisk gently. Add fresh thyme and keep whisking, while adding plant-based milk and fresh ground peppercorns to create a roux. As soon as sauce starts to thicken up, lower heat while it bubbles.
Plate up! Place mash in the centre of the plate, with mushroom steak off centre, with a side of asparagus. Pour over butter peppercorn sauce and garnish with fresh thyme.