Incredible comfort food eats! Oyster Mushroom GARLIC BUTTER STEAK & GRAVY feast! Guiding you through a step-by-step process of the famous cast iron pressing technique to create a mouth-watering, MEATY, flavorful garlic butter mushroom steak with an amazingly easy peppercorn gravy and it's all vegan & plant based friendly.
Also included is our super healthy Oil-Free Mashed Potatoes using homemade cauliflower garlic cream and a side of tasty asparagus tips!
I've got a fever...and the only prescription is MORE COWBELL! 🕺
(and maybe more mushrooms!)
Full recipe below!
**********************************************************
Garlic Butter Mushroom Steak & Gravy
INGREDIENTS
Oyster Mushrooms, straw stem trimmed
½ head of cauliflower, chopped
5 garlic cloves, peeled
4 cloves garlic, sliced
1 bay leaf
Yukon gold potatoes, cut into chunks, skin scored lightly
Sweet potato, peeled and chopped into chunks
oil
Salt
Granulated garlic
Ground black pepper
Smoked paprika
Onion powder
Oat milk
Asparagus
White button mushrooms, sliced
Vegan butter
2 cloves of garlic, quick chopped
Cooking sherry
White flour
Fresh thyme
3 pinches fresh ground peppercorns
INSTRUCTIONS
Bring cauliflower, whole garlic, salt and bay leaf to a boil in a pot of water.
In a separate pot, bring potato chunks, sweet potato chunks, sliced garlic and salt to a boil.
Carefully trim away the straw stem from the mushrooms, so you have whole clusters. Get a cast iron pan wicked hot (to the point it sizzles when you splash water on it). Add a little oil to the pan and swirl to coat surface, add clusters to the pan (on the outer edges, as it’s the hottest part of the pan), stem side down. Sear for a few minutes before pressing.
When they start to sizzle, press mushrooms using a second pan on top, allow the pan to rest on top at first. After a few minutes, apply pressure using hand and dishtowel to the second pan.
Turn off the heat under the cauliflower.
Lift second pan and wipe the bottom, flip mushrooms (which will be nicely browned on the bottom) and repeat the pressing step, letting the pan add weight initially, then applying pressure.
Remove second pan, wipe the liquid from the bottom and press again, applying pressure. The mushrooms will release water, allow this to evaporate.
Remove second pan, wiping off as before and lift up mushrooms gently, so they don’t stick. Add a little oil in each corner and swirl pan to coat. Season with granulated garlic, black pepper, salt, smoked paprika and onion powder. Turn again. Repeat the pressing step and wipe off second pan.
Season again with granulated garlic, black pepper, smoked paprika, salt and black pepper. You’ll notice the water and most of the oil has evaporated. Turn again several times until crispy and brown on both sides. Turn off heat and place steaks on a baking paper lined baking sheet.
Blend cauliflower and garlic (remove bay leaf) in a blender, with a little of the water from the pot and a splash of oat milk. Add a little salt and pepper and blend until super smooth. Pour sauce into a pan/bowl.
When potatoes are soft, strain and rough mash in the pot. Add creamy cauliflower and garlic sauce to the mash, with salt and pepper. Mash until smooth. Set aside and cover.
Heat up the cast-iron pan again (no need to wash). Add asparagus and a table spoon of vegan butter, stir to coat and cook for a minute with salt ant pepper, until asparagus turns a vibrant green colour. When done, place next to mushroom steaks on baking sheet.
Add mushroom steaks back to the hot buttered pan. Quick chop 2 cloves of garlic and add to pan with more butter. Move steaks to the side of the pan and add button mushrooms to the pan. After a minute remove the steaks back to the tray and add a shot of sherry to the button mushrooms, stir and cook for a minute, sprinkling a light dusting of flour on top, whisk gently. Add fresh thyme and keep whisking, while adding oatly and fresh ground peppercorns to create a roux. As soon as sauce starts to thicken up, lower heat while it bubbles.
Plate up! Place mash in the centre of the plate, with mushroom steak off centre, with a side of asparagus. Pour over butter peppercorn sauce and garnish with fresh thyme.