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BARBECUE. Just hearing the word makes me think of big skies, backyards and horseshoes. Grills blazing, smoke bellowing, beer drinking, lazy days with family and friends. In the mountains, on the coast, no matter what regional style BBQ, the common thread is good grub and bringing people together.
1. Heat cast iron pan on medium heat, add 2 T oil right before you place the mushrooms to begin cooking.
2. PRESSING MUSHROOMS: Separately, on 1/2 sheet pan, lay out all mushrooms in whole clusters and with a pastry brush lightly dab 2 T of oil to the mushrooms to apply a light coat in which the seasoning will stick to (or spray lightly with spray oil). Then add to heated cast iron pan and weigh down with additional cast iron pan or heavier cover to create a press. Cook for 2 -3 minutes like this, then flip over (make sure there is a little bit of oil on the pan when flipping the first time to eliminate any sticking and tearing of the steaks). Sprinkle a bit more of the bbq seasoning and press down again. Repeat this process several times until mushrooms are condensed and pressed into crispy golden brown steaks with minimal to no liquid in the pan.
NOTE – depending on the mushrooms (cause they’re all different) some steam and liquid will leach out more than others. be careful when removing the top press so as not to get burned and don’t fret it might take a couple minutes longer to cook, the liquid will dissipate.
3. SAUCING: When the ‘shrooms are pressed ready and golden brown, remove from heat and assemble on a 1/2 sheet pan. In a medium size bowl, add BBQ sauce, beer and Spicy Marshal Haute Sauce and whisk together well. Lather the ‘Shroom steaks heavily with BBQ sauce mixture on both sides. If you want to prep these the day before, allow them to marinate in the BBQ sauce over night.
4. GRILL: On medium hot grill, place each Maitake steak on grill and cook on each side for 5 minute intervals, being mindful not to burn too much. Every 5 minutes baste the steaks with extra sauce to coat and add moisture. After several times of this and desired char is achieved remove from heat and platter. Allow to cool a couple minutes before slicing. Depending on the size of the steaks, serve sliced with fresh herbs and extra BBQ sauce, warmed for dipping.