Mushroom Steak 13 Steps
Heat a cast iron pan on high heat and add vegetable oil.
Sear your large oyster mushroom cluster without breaking it apart until it is golden on both sides.
Turn heat down to low and place a second cast iron on top of your mushroom cluster, applying some pressure so as to compress it. Turn over your oyster mushroom and sear the other side so both sides brown evenly. If you do not have a second cast iron, you can use the pan of a metal pot or a spatula - with a bit more effort required to compress the mushroom.
Remove the top cast iron and season your oyster mushroom on both sides with salt. Continue to compress afterward.
At this point, the oyster mushroom should have a nice golden sear on both sides, be more compressed than when you started and be essentially cooked through. You can remove the second cast iron completely at this stage.
Season your browned oyster mushroom on both sides with pepper, onion powder, garlic powder, oregano, basil and paprika.
Add butter into the pan and baste your mushroom with the melted butter for at least 5 minutes. Remember your heat should still be on low at this point. You can keep your oyster mushroom in the pan while you make the other components but take off heating element and reheat in the pan immediately before serving.
To make your white beans, add a tablespoon of butter into a small sauce pan, add your minced garlic and sauté until fragrant but not browned.
Add your drained white navy beans to the small sauce pan along with 1/2 cup of water.
Simmer on low and use the back of a wooden spoon to mash some of the white beans as the water evaporates and heats up the beans.
Season with salt and pepper and set aside.
To make parsley vinaigrette add all the ingredients in a small bowl and mix well. Add your finley chopped parsley, red wine vinegar, olive oil, salt and pepper.
Take your oyster mushroom out of the pan, serve on top of a serving of your white beans and finish with the parsley vinaigrette. Add red pepper flakes if desired and some flaky sea salt.