This Vegan Teriyaki Mushroom Steak is guaranteed to impress both meat-eaters and vegans alike. The taste is a plant-based dupe for teriyaki chicken. Serve with any Asian-inspired dish, like a noodle stir fry.
You guys. These teriyaki mushrooms are UNREAL. You know I love mushrooms, but these are on another level and give me major Hibachi vibes. If Jimmy and I have our restaurant one day, this will be on the menu.
I try not to call plant-based food ‘steak’ or ‘chicken’, but I understand that sometimes you’re trying to transition your diet or you miss old tastes and textures. These mushrooms are a great dupe, both taste and texture, for Japanese teriyaki chicken.
Even if you haven’t liked mushrooms in the past, I’d be surprised if you don’t like these. I’m not a fan of the more traditional mushrooms — portobellos don’t do it for me, and button or crimini have also lacked in flavor.
But shiitake, oyster, and king oyster mushrooms? AMAZING. Oyster mushrooms are meaty and flavorful, especially when prepared properly. The technique we’re using today will crisp the outside, and then we will bake the mushrooms for an extra tender center.
PSA – did you know you’re not supposed to eat mushrooms raw? Don’t add them to salads unless you cook them first! They are indigestible raw, and one of the few foods that need to be cooked to release nutrients.
This recipe is:
- vegan + vegetarian
- refined sugar-free
Tools + ingredients:
- Cast Iron Skillets (heavy pans will work)
- Parchment Paper
- Oyster Mushrooms
- Avocado Oil
- Veggie Broth
- Coconut Aminos
- Maple Syrup
- Rice Vinegar
If you only have 1 cast iron pan, use it as the top pan for weight. If you have no cast iron pans, use your heaviest pan on top and then add additional weight if needed with a heavy, heat-safe object.
For this specific recipe and technique, I recommend oyster mushrooms only.
You could prep this ahead and keep it in the fridge for 4-6 days in an airtight container, but it’s so good fresh and hot. We have saved some for lunch the next day and that tasted good when reheated, either in the oven on low (275º) or briefly in the microwave.
More Quick & Notable Recipes:
If you try this vegan Teriyaki Mushroom Steak recipe, please leave a comment and rate it below. Would love to hear what you think!
Vegan Teriyaki Mushroom Steak
- 1 cluster oyster mushrooms intact
- ½ tbsp avocado oil
- 3 tbsp veggie broth
- 2 scallions
- ⅛ tsp sea salt
- ½ tsp black pepper
- ½ tsp white pepper
- 2 tsp garlic powder
- ½ tsp crushed chili flakes
- ½ cup coconut aminos
- 2 tsp maple syrup
- 1 tsp rice vinegar
- 1 tsp chili paste optional
- 1 tsp filtered water if needed after mixing
- Preheat oven to 375º. Trim the root of the mushrooms with a knife, while keeping the mushrooms intact. Prepare seasoning and marinade in two separate bowls.
- Heat your bottom cooking skillet over medium heat with ½ tbsp avocado oil. Place the bunch of oyster mushrooms root down on the skillet.
- Press the top skillet on top of the mushrooms to flatten them for ~8-10 minutes. Remove top skillet, then sprinkle half of the seasoning on the mushrooms. Add veggie broth to the pan.
- Carefully flip the mushrooms with tongs. then press the top skillet back on mushrooms to flatten for ~5-8 minutes. The time will depend on the size/thickness of your mushrooms.
- Remove the top skillet, then add the other half of your seasoning. Flip again to ensure both sides are golden brown, then turn off the heat.
- Prepare a baking sheet with parchment paper. Add mushrooms to parchment paper, then pour marinade over them. (You can also place them in a bowl of marinade for 5 min.) Bake in oven for 12-15 minutes.
- Slice scallions and sprinkle over mushrooms. Cut like a steak. Enjoy!
- You will need two skillets, ideally cast iron. One is for cooking, while the other is for flattening the mushrooms. The heavier the better!
- Serving size will depend on the size of your mushroom cluster. We usually use 1 large mushroom cluster for 2-3 people.
- ½ cup of store-bought paleo/vegan Teriyaki sauce can be substituted for the homemade sauce.
Inspired by Wicked Healthy’s mushroom flattening technique.