Mushroom Italian Beefless

Here is an experiment riffing off the Texas Italian Beef I made previously, but with oyster mushrooms.

Gather the ingredients.

Let’s go to work.

  1. If you’ll finish the mushrooms in an oven, go ahead and pre-heat it to 400 °F.
  2. Cut off the stems at the bottom of the mushrooms, trying to keep them all in one piece.
  3. Heat 2 Tbsp of avocado oil in a cast-iron pan and swirl to coat.
  4. 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.
  5. As the mushrooms release liquid, the sizzle will disappear. Lift the top pan/pot to let the water evaporate for a couple of minutes.
  6. 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.
  7. Repeat steps 3 and 4, and then season the mushroom steaks again with salt and pepper.
  8. Keep flipping and pressing until the mushroom steaks have a little char and are the thickness you desire.
  9. Pour a bottle of Giardiniera into the skillet.
  10. Preheat oven to 400 °F
  11. Place the skillet in the oven and bake for 10-15 minutes, flipping them at the mid-point.
  12. Remove the mushroom steaks from the oven, slice, and serve.
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