Teriyaki Oyster Mushroom Steak

Step 1

No need to wash oyster mushrooms. Cut off the last bit of the stem, and you are good to go.

Step 2

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.

Step 3

Heat up your cast-iron skillet over medium/high heat. And add coconut oil.

Step 4

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.

Step 5

Fry them for approx. 8-10 minutes. Check time to time to ensure they don't get burnt. When

Step 6

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 7

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.

Step 8

When they are ready, take it off the heat and let it cool for a bit.

Step 9

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.

Step 10

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.