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.
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
How to make Oyster Mushroom Steaks
These vegan steaks are absolutely delicious! There’s a few steps, but I promise it’s SO worth it. We’ll cook our oyster mushroom clusters intact to create a steak. First, prepare the oyster mushrooms by trimming the bottom and mix up your seasoning and marinade.
We’ll cook the mushrooms in a skillet and use another heavy cast iron skillet to flatten them. This is where the magic happens! We’ll also add the seasoning. This flattening technique was inspired by Wicked Healthy’s cast iron technique on their Youtube channel. Thanks for sharing your mushroom wisdom!
After crisping the mushrooms on the stove, we’ll briefly soak them in the marinade then finish baking them in the oven to get them soft. Garnish and enjoy like a steak!
Mushroom Steak FAQs:
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 store it in the fridge for 4-5 days in an airtight container, but it’s so delicious while hot. Reheat it either in the oven on low (275º) or briefly in the microwave.
The taste and texture reminds me of Teriyaki chicken! It tastes like a lighter meat.
Try More Mushroom 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!
Teriyaki Oyster Mushroom Steak (Vegan)
- 1 cluster oyster mushrooms intact
- ½ tablespoon avocado oil
- 3 tablespoon veggie broth
- 2 scallions
- ⅛ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon white pepper
- 1½ teaspoon garlic powder
- ½ teaspoon crushed chili flakes optional
- ½ cup coconut aminos
- 2 teaspoon maple syrup
- 1 teaspoon rice vinegar
- 1 teaspoon chili paste optional
- Preheat oven to 375º. Trim the bottom root of the mushrooms with a knife, while keeping the mushrooms intact. Prepare seasoning in a small bowl and marinade in a medium bowl.
- Heat your bottom cooking skillet over medium heat with ½ tablespoon 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. Place mushrooms in the bowl of marinade sauce for 5 minutes until fully coated. Add mushrooms to parchment paper, then pour leftover marinade over them. 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. 1 large mushroom cluster is 3-4 servings.
- You can substitute ½ cup of store-bought paleo and vegan Teriyaki sauce for the homemade sauce.
Inspired by Wicked Healthy’s mushroom flattening technique.
These were insanely delicious, definitely going to be a staple. The crispier the better!! Instead of iron skillet i used a heavy dutch oven to press and it worked amazingly.