Here is my take on Wicked Kitchen’s Vegan BBQ Mushroom Steak. I keep the seasoning simple, with just salt and pepper, and use the BBQ sauce as a glaze rather than a braise.
Gather the ingredients.
For the Steaks
- 2 Oyster Mushrooms
- 1 Tbsp. Kosher Salt
- 1 Tbsp. Black Pepper
- BBQ Sauce
- Avocado Oil
- Fresh Red Onion Rings
Let’s go to work.
- If you’ll finish the mushrooms in an oven, go ahead and pre-heat it to 400 °F.
- Cut off the stems at the bottom of the mushrooms, trying to keep them all in one piece.
- Heat 2 Tbsp. of avocado oil in a cast-iron pan and swirl to coat.
- Place mushrooms stem side down into the pan and press mushrooms with another cast-iron pan or heavy pot. Apply pressure until you hear the mushrooms begin to sizzle.
- As the mushrooms being releasing liquid, the sizzle will disappear. Lift the top pan/pot to let the water evaporate for a couple of minutes.
- Season mushrooms with the Texas BBQ classic, a 50/50 mix of kosher salt, and black pepper. Add another 1 ½ tbsp oil and flip the mushrooms carefully with tongs.
- Repeat steps 3 and 4, and then season the mushrooms again with salt and pepper.
- Keep flipping and pressing until the mushrooms have a little char and pressed to the thickness you desire.
- Brush a generous amount of your favorite BBQ sauce on both sides of the mushrooms.
- If you’ll finish the mushrooms in a Ninja Foodi, pre-heat the Ninja Foodi Grill to grill on High (500 °F) and be sure the grill grate is inside. Once the Foodi is up to temp, place the sauced mushrooms inside and grill for about 10 minutes, flipping them at the mid-point.
- If you’ll finish the mushrooms in an oven, place the sauced mushrooms on a parchment-lined baking sheet and bake in for 10-15 minutes, flipping them at the mid-point.
- Remove from the Foodi/oven and garnish with fresh red onion rings and avocado.