Mushroom Steaks
Eryngii Mushroom Steaks with Savory Sauce Recipe
Looking for a veggie-packed alternative to steak that doesn't skimp on flavor or satisfaction?
Enter the Eryngii mushroom, also known as King Trumpet or King Oyster mushroom. These hearty fungi, when sliced into rounds and cooked to perfection, offer a meat-like tenderness that pairs wonderfully with a savory butter soy sauce.
Get ready for a culinary experience fit for royalty, served alongside steaming hot rice!
RECIPE
Servings: 1-2
Time: 10 min
Ingredients:
1/2 tablespoon butter
1/2 tablespoon soy sauce
1 pack Eryngii mushrooms (king trumpet oyster mushrooms)
cooking oil
Instructions:
Prepare the Eryngii mushrooms: Start by cutting each Eryngii mushroom into approximately 1-inch-thick rounds.
Create cross lines: Using a sharp knife, lightly score a crosshatch pattern on each mushroom round.
Heat the pan: Place a skillet or frying pan over medium-high heat and add a small amount of cooking oil. Allow the oil to heat up until it shimmers slightly.
Cook the mushrooms: Carefully place the scored Eryngii mushroom rounds in the hot pan, ensuring they are not overcrowded to promote even cooking. Let them sear undisturbed for a few minutes until they develop a golden-brown crust on the bottom.
Add the butter and soy sauce: Once the mushrooms have achieved a satisfying sear, add the butter and soy sauce directly to the pan. Allow the butter to melt and the soy sauce to sizzle.
Texture Differences by How You Cut:
King Trumpet mushrooms, also known as King Oyster or Eryngii mushrooms, are renowned for their unique texture and versatility in the kitchen. Unlike other mushroom varieties, which can vary significantly in texture depending on how they're cooked, King Trumpet mushrooms offer a consistent and meaty bite that makes them a favorite among chefs and home cooks alike.
One fascinating aspect of King Trumpet mushrooms is how their texture can be manipulated simply by how they are cut. Due to their firm and dense flesh, these mushrooms lend themselves well to various slicing techniques, each resulting in a slightly different mouthfeel and cooking experience.
When sliced into thick rounds, resembling steak medallions, King Trumpet mushrooms offer a substantial and hearty bite reminiscent of actual meat. These thick slices hold up well to high-heat cooking methods such as grilling, pan-searing, or roasting, allowing them to develop a caramelized exterior while retaining a juicy and tender interior. The result is a satisfyingly meaty texture that pairs beautifully with robust sauces or seasonings.
Alternatively, slicing King Trumpet mushrooms into thin strips or julienne allows for a quicker cooking time and a more delicate texture. These thin strips can be sautéed, stir-fried, or even used raw in salads or wraps, adding a subtle mushroom flavor and a pleasant chewiness to dishes. When cooked, the thin strips of King Trumpet mushrooms tend to become slightly crispy around the edges while maintaining a soft and succulent center, creating a delightful contrast of textures in every bite.
For those looking to maximize flavor absorption and create an eye-catching presentation, scoring a crosshatch pattern on King Trumpet mushroom rounds is a popular technique. This method involves lightly cutting shallow diagonal lines across the surface of the mushroom, creating a grid-like pattern that enhances the mushrooms' ability to soak up marinades, sauces, or seasonings. As the mushrooms cook, the crosshatch pattern expands, resulting in a beautifully caramelized exterior and a tender, juicy interior with a subtle crunch from the scored edges.
