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.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I’ll send you budget recipes and money-saving tips every week!
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
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.
Subscribe to our newsletters and download it right now.
🧾 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.
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.
💡 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.
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.
More vegan oyster mushroom recipes
You can find several delicious oyster mushroom recipes here or check out one from the below list:
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.
⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN E-BOOK NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES! ⇐
Teriyaki Oyster Mushroom Steak
Equipment
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
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.
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.
Michi
The nutrition facts panel is utterly useless because the serving size is not stated.
Nandor
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.
Garibaldi
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! 🙂
Louise
Shut up! That looks SOOO good! That’s dinner done and dusted for tonight.