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    Home > Vegan Entrees

    Teriyaki Oyster Mushroom Steak

    By Nandor Barta on 04/02/2025 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    Take a cluster of oyster mushrooms and marinate it in teriyaki sauce. Next, pan-fry it between two cast iron skillets to make them flat and crispy. In 20 minutes you will have yourself a flavorful oyster mushroom steak.

    Black boardabove with crispy brown juicy flattened oyster mushroom clusters and half bok choy with charcoal stripes

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    It is juicy, meaty and flavorful, what else would you want from a beef steak-like recipe. While it is not real beef, it will ease the cravings if you have any.

    If you are looking for more meatless steak recipes try this cauliflower steak or this spicy tofu steak.

    Jump to:
    • ❤️ Why you’ll love it
    • 🧾 Key ingredients
    • 👩‍🍳 Instructions
    • 💡 Expert tip
    • 🔄 Variations
    • 🥣 Serving ideas
    • ❄️ Storing tips
    • More vegan oyster mushroom recipes
    • Teriyaki Oyster Mushroom Steak

    ❤️ Why you’ll love it

    First, you should thank Derek Sarno from Wicked Healthy Kitchen for his pressing technique to use two cast iron pans to really flatten out the mushrooms into a steak. It is one of the most interesting methods out of these 11 ways to cook with oyster mushrooms.

    I love oyster mushroom steak because of it sturdy, meaty, chewy texture. Morever, they don’t have a strong earthy flavor so you can season them to your heart’s content.

    It pairs perfectly with teriyaki sauce and fresh or grilled vegetables.

    Black boardabove with crispy brown juicy flattened oyster mushroom clusters and half bok choy with charcoal stripes
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    🧾 Key ingredients

    The main ingredient is pearl oyster mushrooms. Except for king oyster mushrooms, any other types could work. They are all very similar in taste and texture, although not all of them are widely available. You have to know where to buy them or grow them at home.

    Teriyaki sauce has a savory-sweet flavor with a mildly salty, tangy undertone. It is a mix of rich umami notes from soy sauce, sweetness from sugar or honey and a subtle hint of ginger and garlic. 

    Cornstarch – It is to thicken the sauce. Teriyaki is a rather thin sauce, but cornstarch will turn it into a marinade that would stick to the mushrooms.

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    👩‍🍳 Instructions

    Preparing the ingredients

    STEP 1
    As pearl oyster mushrooms grow on trees in a cluster they are usually not dirty, so you don’t need to prep them much. Just cut off the last bit of the stem and you are good to go. Since you need the whole cluster, no need to cut them at all.

    STEP 2
    Heat the teriyaki sauce over medium/high heat with cornstarch until it thickens. After a couple of minutes take it off the heat and let it rest.

    STEP 3
    Heat up your cast-iron skillet over medium-high heat. And add coconut oil. Spread the oyster mushroom clusters evenly in a circle with caps down.

    STEP 4
    Use a smaller cast iron skillet and press down the mushroom as much as you can. Try to distribute the weight evenly so they get flattened evenly.

    Fry them for approx. 8-10 minutes. Check time to time to ensure they don’t get burnt but have crispy edges.

    STEP 5
    When the first side is ready, season it with salt, black pepper and half of the garlic powder before flipping it over with a tong.

    STEP 6
    Turn the heat down to medium. Add a bit more oil, and season the other side as well.

    STEP 7
    Press it down again with the smaller skillet and fry them approx. 4-5 minutes or until they are crispy but not charcoaled. When they are ready, take it off the heat and let it cool for a bit.

    Black cast iron skillet from above with crispy dark brown juicy flattened oyster mushroom clusters

    STEP 8
    Brush generously the crispy mushroom steak with the teriyaki marinade on both sides.

    Place mushrooms in a grill pan over medium heat to get the sauce really sticky on both sides. Alternatively, you can use a baking sheet and roast or broil them in the oven.

    Black grill pan from above with crispy dark brown juicy flattened oyster mushroom clusters

    💡 Expert tip

    Watch the heat! – Frying means high heat, so you need to start with high when frying the mushrooms. However after adding the marinade, you should grill it over medium heat only.

    🔄 Variations

    To create show-stopping oyster mushroom steaks, feel free to experiment with flavorful marinades.

    Try coating your mushroom clusters generously with a vegan BBQ sauce to achieve that rich, savory smoky taste.

    Alternatively, glaze them with sweet-and-salty hoisin sauce to give your steaks a delightful Asian twist.

    For another unique variation, brush your oyster mushrooms with Chinese BBQ sauce, which adds a sweet, aromatic char similar in red.

    Each of these marinades caramelizes beautifully, giving your oyster mushroom steaks an irresistible crust and bold, mouthwatering flavor.

    🥣 Serving ideas

    Several side dishes pair perfectly with these teriyaki oyster mushroom steak slices, but in this recipe, I added some pan-fried bok choy (pictured). I also love to pair teriyaki sauce with green beans just like in our teriyaki tofu stir fry recipe.

    Black board above with crispy brown juicy flattened oyster mushroom clusters and half bok choy with charcoal stripes

    Serve your oyster mushroom steaks alongside tasty veggie sides like roasted asparagus, sauteed carrots, broccoli, or leafy greens.

    Add hearty potato dishes such as roasted or fried potatoes, sweet potatoes, riced sweet potato, sweet potato casserole, potato salad, vegan mashed potatoes, or scalloped potatoes.

    For lighter options, try easy vegan coleslaw, wedge salad, or a fresh garden salad.

    Looking for something comforting? Pair your steaks with vegan risotto, creamy polenta, rice, quinoa, or couscous.

    ❄️ Storing tips

    Dishes are usually best served fresh, but this oyster mushroom steak recipe keeps well in the fridge for 3-4 days without any change.

    They keep their chewy, sturdy texture even if days go by. They may lose a bit of crispiness around the edges though, but the flavor will be enhanced.

    When you are ready to serve it, re-heat it in a frying pan or skillet.

    If you want to prep them ahead time, store oyster mushrooms easily up to a week in the fridge, or at room temperature for 1-2 days. For more tips, read our how to store oyster mushrooms article.

    Black boardabove with crispy brown juicy flattened oyster mushroom clusters and half bok choy with charcoal stripes

    More vegan oyster mushroom recipes

    You can find several delicious oyster mushroom recipes here or check out one from the below list:

    • 3 small tortillas folded in half on parchment paper filled with mushroom shreds, corn, avocado slices, black beans drizzled with red and white sauce.
      Crispy Oyster Mushroom Tacos
    • White bowl with tofu cubes, broccoli florets, oyster mushroom shreds, red chili slices and long thin rice noodles.
      Oyster Mushroom Noodle Stir Fry
    • Black cast iron skillet from above with crispy brown oyster mushroom, sliced red pepper, garlic slices and chopped fresh green herbs.
      Pan-fried Green Herb Oyster Mushroom
    • Penne pasta with yellow bell pepper slices, brown mushroom shreds and spring onion rings in a creamy red sauce in a frying pan from above.
      Cajun Oyster Mushroom Pasta

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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    Black grill pan from above with crispy dark brown juicy flattened oyster mushroom clusters

    Teriyaki Oyster Mushroom Steak

    Nandor Barta
    Take a cluster of oyster mushrooms and marinate it in teriyaki sauce. Next, pan-fry it between two cast iron skillets to make them flat and crispy. In 20 minutes you will have yourself a flavorful oyster mushroom steak.
    4.9 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Main Course
    Servings 4 servings
    Calories 209kcal

    Equipment

    • our Cast-iron Skillet by UnoCasa
    • Non-stick frying pan (10.5 inch / 26 cm)
    • Grill pan
    • Grill tool set

    Ingredients
     
     

    • 2 Tbsp Coconut oil
    • 12.5 oz Oyster mushrooms
    • ½ cup Teriyaki sauce
    • 2 tsp Corn starch
    • ½ tsp Garlic powder
    • 2-3 pinches Salt and Pepper to taste
    • 3 Bok choy
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    Instructions
     

    Preparation

    • No need to wash oyster mushrooms. Cut off the last bit of the stem, and you are good to go.
    • To turn the teriyaki sauce into a marinade, you need to heat it over medium/high heat with cornstarch until it thickens. It should not take longer than a couple of minutes.

    Frying

    • Heat up your cast-iron skillet over medium/high heat. And add coconut oil.
    • Spread the cluster of oyster mushrooms evenly in a circle with caps down. Use a smaller cast iron skillet and press down the mushroom as much as you can. Try to distribute the weight evenly, so they get flattened evenly.
    • Fry them for approx. 8-10 minutes. Check time to time to ensure they don’t get burnt. When
    • When the first side is ready, season it with salt, black pepper, and half of the garlic powder before flipping it over with a tong.
    • Turn the heat down to medium. Add a bit more oil, and season the other side as well. Press it down again with the smaller skillet and fry them approx. 4-5 minutes or until they are crispy but are not charcoal.
    • When they are ready, take it off the heat and let it cool for a bit.
    • Brush them generously with the teriyaki marinade on both sides. Grill it over medium heat in a grill pan to get the sauce sticky on both sides.
    • Serve it with sauteed bok choy. Cut it in half and sautee on a grill pan heated over medium heat until it softens and gets yummy charcoal stripes.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    • Watch the heat! – Pan-frying means high heat, so you must start with high when frying the mushrooms. However, when grilling it with the marinade you need to turn down the heat. 
    • Minced garlic vs garlic powder – Finely chopped garlic can get burnt easily and will taste bitter. We recommend using garlic powder in this recipe. 

    Video

    Nutrition

    Nutrition Facts
    Teriyaki Oyster Mushroom Steak
    Amount Per Serving (1 serving)
    Calories 209 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 6g38%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 1806mg79%
    Potassium 2045mg58%
    Carbohydrates 26g9%
    Fiber 8g33%
    Sugar 14g16%
    Protein 15g30%
    Vitamin A 28191IU564%
    Vitamin C 284mg344%
    Calcium 673mg67%
    Iron 7mg39%
    * Percent Daily Values are based on a 2000 calorie diet.
    334 shares

    Reader Interactions

    Comments

      4.88 from 8 votes (7 ratings without comment)

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    1. Michi

      September 10, 2023 at 5:06 pm

      The nutrition facts panel is utterly useless because the serving size is not stated.

      Reply
      • Nandor

        September 12, 2023 at 11:00 am

        Hi Michi, the whole recipe that uses 12.5 oz oyster mushrooms amounts to 4 servings as it is stated at the recipe card. The nutritional panel calculates 1 serving.

        Reply
    2. Garibaldi

      May 19, 2023 at 9:07 pm

      5 stars
      Pretty good, but the first skillet part should be watched as the length of time depends on the mushroom thickness. Leav eit too long and they dry out.

      I also found it quite salty after reducing the teriyaki. However adding a spoonful of honey recovered it pretty good! Would make this again! 🙂

      Reply
    3. Louise

      March 18, 2022 at 4:44 pm

      Shut up! That looks SOOO good! That’s dinner done and dusted for tonight.

      Reply

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    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

    More about us →

    Reader Favorites

    • A large white bowl with white rice and sticky brown battered strips on top sprinkled with sesame seeds, orange peels and chopped spring onion
      Crispy Vegan Orange Chicken (Copycat Panda Express)
    • Lots of spring rolls cut in half and arranged in a semi-circular dish facing upwards around a brown dipping sauce.
      Crispy Rice Paper Spring Rolls
    • A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.
      Meaty Vegan TVP Burger (Big Mac Style)
    • Copycat IKEA Veggie Balls

    Hearty stews

    • Vegetable stew in a red white enameled Dutch oven with lots of chopped vegetables like potatoes, carrots, mushroom, celery and red kidney beans. Topped with freshly chopped green herbs.
      The Best Hearty Vegetable Stew
    • 2 white bowls with thick brown stew, lentils, chopped veggies and a couple of dumplings. The remaining stew is in a red-white Dutch oven.
      Vegan Stew with Dumplings
    • Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it. A hand is holding a spoon taking some from the middle
      Jackfruit Stew (Vegan Beef Stew)
    • Cast iron skillet with veggie stew topped with puff pastry in a lattice pattern.
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