Use this same method for oyster mushrooms. Oysters tend to hold more water so take note, when pressing these they will leach out more liquid – that’s ok. Be aware, they will have a softer more juicy texture much like a chicken breast in comparison.
Two medium to large cast iron pans or one cast iron and one or two bricks wrapped in tin foil will be needed in the beginning press process. It can be done with other style pans, you’ll just have to watch closely to make sure there is no burning, if you feel it’s burning, lower heat slightly and or add a table spoon of water or beer to help with that. The result we are looking for is a golden brown, nicely pressed mushroom that will mimic the meat textures you’re looking to recreate.
There are several variety of maitake mushrooms that are cultivated and foraged all ranging in size and different textures. Some other names are Hen of the Woods and Sheep’s Head Mushroom. All varieties will work in the application in the video. We used a mainly all-white Maitake found frequently at the Portland Farmers market, my favorite place to shop. The key is to keep them in their cluster whole form, the bigger the better.
For wicked hard core grillers, try doing these mushrooms low and slow for added texture and taste. I treat em just like I would any thing else slow roasted on the grill. Amaze-balls!
This recipe is part of the Wicked Healthy BBQ Takeover that we are excited to team up on with Whole Foods Market … check out Part One of the series below!
The recipe for these Maitake BBQ Skirt Steaks, featured in the video, is below. To get more of the recipes featured in the video, check out our other BBQ Takeover recipes:
Salt-n-Pepper Potato Jammers
Collards & “Bacon”
Cauliflower Spare Ribs
Grilled Cabbage Butt, Slawed
Pushing plants into this classic, traditionally meat-heavy, nap-inducing scenario just comes natural to us. Brisket, ribs, grilled chicken, sausages, coleslaw, white bread and potato salad are just a few of the usuals you might find—but we are far from the usual here at Wicked Healthy. Let’s get our freestyle cooking mojo on, twist some conceptions and push some plants! Here’s what I’m thinking … I want to be satisfied. Who doesn’t?! So, how do we infuse that meaty experience into a Wicked Healthy takeover? We’re going to show you right here!