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Oyster mushroom Steaks with ginger and sesame cucumbers

These are phenomenal. We originally set out to create an epic cucumber dish, as we had so many on the farm, with the mushroom steaks playing a supporting role. However, they turned out so good that they stole the show! These steaks are super “meaty,” juicy, umami-rich, and absolutely delicious! We served 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
  • ¼ 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
  • ¼ thumbsize piece of ginger
  • 2 cucumbers

Instructions
 

  • Prepare the Cucumber Salad:
    Slice the cucumbers into ½ cm slices. Finely dice the garlic and ginger, then mix them with the remaining cucumber salad ingredients (sesame oil, tamari, maple syrup, brown sugar, and chilli flakes).
    Transfer the sauce to a saucepan and heat over high heat. Bring to the boil, then reduce to a low heat and simmer for 3-4 minutes, stirring continuously until the sauce thickens. This will help it coat the cucumbers better.
    Set the sauce aside to cool while preparing the mushroom steaks.
  • Make the Mushroom Steak Marinade:
    In a small bowl or glass, mix 1 tbsp sesame oil, apple cider vinegar, tamari, maple syrup, and the finely diced ginger.
    Set this marinade aside.
  • Cook the Mushroom Steaks:
    Heat a non-stick pan over high heat and add 1 tbsp sesame oil.
    Place the oyster mushrooms in the pan in a single layer, ensuring they have enough space to fry.
    Use a wooden spoon or spatula to press the mushrooms down so they brown evenly and release some of their moisture.
    Cook for 2-3 minutes on each side until the mushrooms start to brown.
  • Add the Sauce:
    Once the mushrooms are browned, carefully add enough of the prepared sauce to lightly coat the mushrooms. Avoid adding too much sauce to prevent the mushrooms from becoming too soggy.
    Cook for another 1-2 minutes until the sauce is absorbed and the mushrooms look caramelised.
    Repeat with any remaining mushrooms, if necessary.
  • Plate and Serve:
    Toss the cucumber slices with the cooled cucumber sauce, ensuring they are well coated.
    Divide the cucumber salad between two plates and serve the mushroom steaks alongside. Enjoy!
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