These are phenomenal. We started out wanting to create a recipe to make an epic cucumber dish as we had so many on the farm and this mushroom steak was to be the supporting role but it was just so good it got the lead role! These are super “meaty”, juicy, umami and so delicious! We serve them with a spicy asian style cucumber salad

An image of Oyster Mushroom Steaks with Ginger and Sesame cucumbers

Oyster mushroom Steaks with ginger and sesame cucumbers


These are phenomenal. We started out wanting to create a recipe to make an epic cucumber dish as we had so many on the farm and this mushroom steak was to be the supporting role but it was just so good it got the lead role! These are super “meaty”, juicy, umami and so delicious! We serve them with a spicy asian style cucumber salad

Takes 17 minutes

Serves 1

Ingredients
 

  • 200 g oyster mushrooms
  • 2 tbsp sesame oil
  • 1 tbsp apple cider vinegar
  • 1.5 tbsp tamari
  • 1.5 tbsp maple syrup
  • 1/4 thumbsize ginger

Cucumber Salad

  • 1 tbsp sesame oil
  • 1 tbsp tamari
  • 1 tbsp maple syrup
  • 1 tbsp brown sugar
  • 1 tsp chilli flakes
  • 1 clove garlic
  • 1/4 thumbsize piece of ginger
  • 2 cucumbers

Instructions
 

  • For the cucumber salad, slice the cucumber into 1/2 cm slices. Finely dice the garlic and ginger and mix together with the remaining of the ingredients for the cucumber salad. Add the sauce to a saucepan and put on a high heat, bring to a boil and reduce to a low heat and leave to reduce for 3-4 mins stirring continuously. This is to thicken the sauce so it will coat the cucumber. Set the sauce aside to cool while you make the mushroom steaks. 
  • Next lets make the sauce for the mushrooms, in a glass mix together 1 tbsp of sesame oil, the apple cider vinegar, tamari, maple syrup and finely dice the ginger and add that in and mix well.Put a non stick pan on high heat. Add 1 tbsp of sesame oil to the pan.
  • Add the mushrooms to the pan (ensure to only add a single layer so they have enough room to fry) and use a wooden spoon to flatten them on the pan so they brown all over and evaporate more moisture.Cook on each side for 2-3 mins until they start to brown. Carefully add in enough of the sauce so there is enough to lightly coat the mushrooms but not too much that they are swimming in sauce.
  • Repeat with any remaining mushrooms until they are all cooked and look fab.To plate up, mix together the cucumber with the cucumber sauce and mix well, divide between 2 plates and divide up the mushrooms between 2 plates and enjoy!
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