King Oyster Mushroom Steaks (Eryngii)
These savoury grilled king oyster mushroom steaks have a nice ‘meaty’ bite and make the perfect vegan alternative to meat during barbecues. They are also delicious when pan-fried.
2 persons
1 hour
Netherlands
Ingredients
Based on 2 persons
- 4 king oyster mushrooms (eryngii)
- Sesame seeds
Marinade
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 garlic cloves
- 2.5-cm piece of ginger
- 1 fresh chilli
- Juice of half a lime
- Finely chop the garlic cloves, piece of ginger and fresh chilli. Mix the ingredients for the marinade together in a bowl. Cut each king oyster mushroom lengthways into three slices, then add them to the marinade. Coat them evenly, then let them rest for approximately 15 minutes in the fridge.
- Option 1: Barbecue/grill
Preheat the barbecue/grill to a medium heat. Add the mushroom slices and cook them for around 5 minutes on each side. Grill them in batches if necessary. The mushrooms should be golden on both sides with slightly crispy edges and char marks. - Option 2: Pan-fry
Heat a small amount of cooking oil in a pan on medium heat and add the mushroom slices, without overlapping them. Pan-fry them in batches if necessary. Cook them for 3-4 minutes on either side, or until both sides are golden with slightly crispy edges. Transfer them to a plate and repeat these steps with the remaining mushrooms. - Serving suggestion
Garnish the king oyster mushroom steaks with sesame seeds and serve them with a salad.