Here is an experiment riffing off the Texas Italian Beef I made previously, but with oyster mushrooms.
Gather the ingredients.
- 2 Oyster Mushrooms
- 1 tbsp. Cherrywood Smoked Sea Salt
- 1 tbsp. Black Pepper
- 1 tbsp. Pecan Liquid Smoke
- 16 oz. Italian Giardiniera
- Avocado Oil
- Lodge Cast Iron Skillet
- Ninja Foodie Grill or Oven
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 release liquid, the sizzle will disappear. Lift the top pan/pot to let the water evaporate for a couple of minutes.
- Season mushrooms with liquid smoke, a 50/50 mix of smoked salt and black pepper. Add another 1½ Tbsp oil and flip the mushrooms carefully with tongs.
- Repeat steps 3 and 4, and then season the mushroom steaks again with salt and pepper.
- Keep flipping and pressing until the mushroom steaks have a little char and are the thickness you desire.
- Pour a bottle of Giardiniera into the skillet.
- Preheat oven to 400 °F
- Place the skillet in the oven and bake for 10-15 minutes, flipping them at the mid-point.
- Remove the mushroom steaks from the oven, slice, and serve.