Mushroom Steak with Garlic Butter and Thyme
Portobello or King Oyster mushrooms transformed into real vegetarian steaks, seared over high heat in a fragrant garlic and fresh thyme butter. The scoring technique releases their juices and gives them a meaty, juicy texture that rivals actual meat. A gourmet dish ready in 25 minutes.
🛒 Ingredients
2 servings
- 4 large Portobello mushrooms (or 600g King Oyster mushrooms)
- 60g salted butter
- 4 garlic cloves, finely sliced
- 3 tbsp soy sauce
- 1 tbsp olive oil
- 6 fresh thyme sprigs
- 1 tsp balsamic vinegar
- Freshly ground black pepper
- Fleur de sel for finishing
- Fresh flat-leaf parsley, chopped (for serving)
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🎬 Original video
Directions
- 1
Clean the mushrooms with a damp cloth — do not rinse under water. For Portobello, remove the stem and gently scrape the gills. For King Oyster, slice into thick 2cm pieces.
- 2
Using a sharp knife, score the surface of the mushrooms in a crosshatch pattern with cuts 3-4mm deep, without cutting all the way through. This step is crucial for perfect texture and better flavor absorption.
- 3
Heat a large cast-iron or stainless steel pan over high heat for 2 minutes. Add the olive oil and wait until it just begins to smoke.
- 4
Place the mushrooms scored-side down. Press lightly with a spatula. Sear for 3-4 minutes without moving until beautifully golden.
- 5
Flip the mushrooms and reduce to medium heat. Add the butter, sliced garlic and thyme sprigs. Let the butter melt and begin to foam.
- 6
Continuously baste the mushrooms with the garlic butter using a spoon (basting technique) for 2-3 minutes.
- 7
Pour the soy sauce and balsamic vinegar into the pan. Let caramelise for 1-2 minutes while continuing to baste. The sauce should coat the mushrooms and form a glossy glaze.
- 8
Remove from heat. Rest for 1 minute in the pan. Season with black pepper and a pinch of fleur de sel. Sprinkle with chopped parsley and serve immediately.
💡 Chef's Tip
The secret to a perfect mushroom steak is a really hot pan before adding the mushrooms — if the pan is not hot enough, they will release water and steam instead of sear. Do not move them at all during the first cooking phase: let the crust form on its own. The garlic butter basting technique is what makes all the difference for a restaurant-quality result.
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