BBQ Mushroom Steak THE ORIGINAL
ฝัง
- เผยแพร่เมื่อ 27 ส.ค. 2024
- Vegan Chef Derek Sarno, the original developer of the infamous mushroom steak cooking technigue (#Sarnosear) shares all on how to BBQ mushrooms steaks the best way at home. Featuring Brown Oyster mushrooms that will impress even the biggest steak critics. You can also use Portobello, lions mane or any large cluster mushroom. Technique originally published in the Wicked Healthy Cookbook which is available at all online bookstores.
Work with Derek- dereksarno.com/
Video by Ira Chute (@irachute) | www.highway93.com
Music by Gabriel Naïm Amor (@amorsonic) | www.naimamor.com
FULL RECIPE:
Prep time: 10 mins
Cooking time: 20 mins
Total time: 30 mins
Ingredients:
2 large cluster oyster mushrooms
3 tbsp oil (optional, but if not used you will need to adjust your cooking technique a bit--watch this "Oil vs. No Oil" video for reference! • I tested OIL vs Oil FR... )
100g jar BBQ sauce
4 ounces beer (optional)
1 tbsp granulated garlic
1 tbsp BBQ rub/seasoning blend
1 tsp black pepper
1 tsp salt
1 spring onion, finely sliced for garnish
Directions:
Preheat oven 200c (fan) / 375f convection or 400f bake
Trim the ‘hay’/stem from the bottom of the mushroom, keeping it all intact in one piece.
Get cast-iron pan rippin’ hot and heat up 2 tbsp oil and swirl to evenly coat.
Place mushrooms, stem side down, into the pan on the outer edge hot spots.
Press mushrooms with another cast-iron pan/heavy pot. Apply a little pressure until you hear the sizzle. Lift top pan, wipe off liquid with towel, set to the side.
Mushrooms will be releasing liquid, leave the water to evaporate for a couple of minutes.
Add beer to BBQ sauce in a bowl.
Season mushrooms with BBQ blend seasoning, black pepper, granulated garlic, salt and a 1 ½ tbsp oil. Flip mushrooms carefully with tongs.
Repeat the pressing step again and leave to cook for a few more minutes. Season mushrooms again with bbq seasoning, granulated garlic, black pepper and salt.
Add a little oil around the edge of the pan and swirl, to prevent sticking, then flip mushrooms carefully again.
Turn mushrooms again until charred and crispy on both sides, then place gently into the bowl of BBQ sauce, push down with hands until mushrooms are completely coated.
Place saucy mushrooms onto a parchment lined baking sheet and add a little more BBQ sauce to the top of each mushroom.
Cook in oven for 10-15 minutes.
Remove from oven, serve on a chopping board, garnish with green onion.
#veganchef #dereksarno #mushroomsteak #mushroom
I just made this and it came out so good. I used a teriyaki garlic sauce instead of bbq sauce and beer. I will be making it again!
Yum!! Great idea to use the garlic teriyaki!! The sky is the limit with how you can flavor the mushrooms...we love hearing these twists on the way it was presented!
Thank you. I don’t like barbecue
Oh maaan!! That sounds more my taste... Nice, thanks! 👍👍
Thank you! I've been wanting to make pork Vietnamese spring rolls and the teriyaki sauce would be perfect instead of BBQ sauce
This looks wicked delicious 😊✨ I'm definitely going to make this for my husband and son, they would love this on fresh buns , vegan cheese, like a philli cheese steak.
Love your recipes & cookbook. Much love from Toronto Canada 🇨🇦 🙏 💛
I've been watching this recipe for the past 6 months and I finally grew my own cluster of blue oyster mushroom and I CAN'T wait to finally try it.
That is so cool!! We'd love to see your shrooms and what you cook with them! Tag us @WickedHealthy on IG and we'll share your pic!
One week as a vegan and searching for recipes. THIS is one meal for this weekend. Thank you!!
How is it going three years later?
I saw you on Avantgardevegan and had to subscribe after watching you prepare mushroom steaks. OMG...yes!
SAME! ❤
Same 🌿 stay safe
Same!
Same, Freakin loved this dish
I watched him firat on brett cobleys. Then his channnel was dormant very inactive , i knw then only this guy can beat all Vegan Chefs.
Massively Wicked.✌️👍 Huge fan of their cooking. Have tried so many recipes.
I found an easier way to do this, use a Foreman Grill. It keeps the pressure on the shrooms and cooks both sides at once, no need to tend the shrooms and keep pressing them, though you can push down once in a while for extra pressure. Catch the juice in the drip tray and use it in your sauce.
Awesome idea! So cool to hear other ways to prepare these delicious mushrooms!! Thanks for sharing!
Great idea! I’m looking at my two radically differently sized cast iron pans (one Wagner, one Griswold) and chanting to myself “this isn’t reason enough to go find another in the same size.” (However, maybe having two of my most used size wouldn’t be that bad.)
Thanks @JRP3
I stopped using the “non-stick” pans and grills because they use “forever” chemicals in their surface.
@@songlyon7795 No evidence that cooking surfaces in good condition will transfer chemicals to food. Even flakes of Teflon if injested will just pass through your body.
you can do this exact recipe but with a head of cauliflower. remove the stem and slice the cauliflower head into inch-thick steaks
Awesome idea, Richard!!
this can be done with many things. Try eggplant!
🙏🙏
I love that your family often calls you while filming and you actually pick up
The good thing is, our German beer is always vegan, because of the purity law. Just water, hop, malt and yeast. That's it! 😉
You Germans do so many things the right way! Thanks for watching!!
Yeast is a living organism
@@EHCBunny4real And so are mushrooms (fungi). But no brain, no nervous system, no suffering ANIMAL!
@@EHCBunny4real So are plants and trees - with highly evolved chemical communication systems used when attacked e.g. Dutch Elm sending out stress chemical signals to their forest brethren to brace for an imminent attack/threat. Everyone has to decide what is their personal dietary Rubicon in the eat to live in harmony with nature balance! I believe the forces of conspicuous consumption have oftentimes led the palate to dark choices.
@@SooperToober Plants do not suffer. The fact that they have processes to address damage does not mean that they suffer.
After 20 years of not liking the oyster mushrooms which we had for brunch when the family gathers for Christmas or Easter, today I pressed the oysters again and again. It worked really well, everyone said they were the best oyster mushrooms we've ever had. Success!
So grateful for having you doing this outstanding work for the humanity 💚🍄🌱
We are grateful to have your recognition--we're just trying to do our part. It's inspiring to hear your words...much appreciated!
Just made this and.... a few challenges. The store decided to pile the packages of mushrooms all on top of each other, so the caps were all split apart and the whole thing fell to pieces. No matter, I made this in a ceramic pan and finished it in the air fryer. The only thing I added was, I deglazed the pan with the extra beer and got a LOVELY sauce from that. It came out PERFECT. Thank you Derek!!
Thanks for watching.
Derek I used your technique on a portabello last night to make a burger. I was amazed at how well it turned out! Just so incredibly meaty and delicious. IMO it tasted better than a Beyond Burger, which for me is high praise indeed. Unfortunately portabello costs even more than the Beyond so I’ll probably have to wait for a sale until I make it again. Unless I just can’t wait...
Wow-that is high praise indeed, Josiah!! Totally agree that whenever possible, using a natural ingredient like a mushroom is the way to go. Thanks for sharing and hopefully those portobello prices drop a bit!
Try shopping at an asian/international grocery store if there's one nearby, they're usually cheaper there.
You might want to reconsider consuming synthetic heme lab meat brands, (Beyond/Impossible/Memphis Meat/UPSIDE Foods, ALL OF WHICH, Bill Gates, a eugenicist, is an investor. I've been vegan for 10 years, and would starve to death before taking one bite of these Gates'-supported lab meats. I highly advice making your own alternatives using organic (glyphosate-free) whole food plant-based ingredients. BTW, other meat alternative brands are not organic (thus, contain glyphosate (RoundUp) and contain wheat/gluten, corn, unfermented soy, methylcellulose, all of which are toxic ingredients or reasons I highky recommend people research before consuming. EVERYTHING is frequemcy. All that is unnatural/artificial, in this world, causes harm, as it does not resonate with nature/Prime Creator/Source, of which we are part. Nature provides us with all that we need.
I just made this, tonight, and it was everything. I’m hooked! Teach me more!
A month after this video and I must say this is my go to meal, I share this video to anyone who will listen to me rant about how mushrooms are the future. I look forward to the day someone comes up to me after trying your recipe and tells me about it! Thank you for this free game!
Thanks for all your recipes. You make it so easy for us to make the transition to a vegan diet. You are changing the world! 🌱🌎
Thank YOU, Ruben! Your support is so important!!
I love revisiting your old videos, but I love the 'now you' most of all. The longer hair, the beard, and... Frankie. ❤
I used a panini press and it worked as prescribed.
I just watched 'you are what you eat twin experiment' and they profiled the wicked kitchen. I am not vegan, have gone back and forth with vegetarianism, but my husband is straight up carnivore. He does like my fried tofu and a few other things but I am seriously searching for a 'red meat' alternative and keep hearing about mushrooms. I'm here for it and hopefully can get my husband on board. (I am a former chef/cafe/caterer so I do have some skills and decent kitchen)
Then you're in the right place, check out the mushroom masterclass playlist. And thanks for watching. More to come.
I don't know when this recipe was created but it was amazing. I cooked alongside you and followed your directions. I loved it.
You mate are amazing with the ingenuity and creativity and flair you’re bringing to Vegan cooking! This is beyond brilliant- it’s genius! Your teaching style rocks - you’re cool, calm, measured and never in a hurry- and keep it clear n simple! One of the top chefs- seriously! Tesco is very lucky to snag you!
😭 tears of joy! Thanks for those kind words!!
You should check out saucestache here on TH-cam if you haven’t already :)
So happy you guys are doing this! Changing the old ideals of what we’re supposed to eat! Yay for plants!!!
PSA: The acidity of tomatoes, wine and such removes all of the polymerized oil that acts as the non-stick layer on a seasoned cast iron pan which is why it’s always good to keep a couple of pans around that does not use polymerized oil for its non-stick qualities, like regular pasta pots in different sizes.
Or saute in water?
isaac steinman - No, that is not sautéing, but steaming❗️
@@lottatroublemaker6130 if it's touching a pan and being swished back and forth by a spatula, and gets golden brown and crispy, It's sauteing. Try it before you knock it.
thank you for sharing this recipe, it's genius!
Awesome man, slowly learning to love using mushrooms. Also, you carry yourself well on camera and you're super chill, so the added laugh track takes away from the overall wholesome vibe the videos have imo.
Just trying to make sure we don't take ourselves too seriously, but we appreciate your feedback and support! I promise the canned laughs only happen when I'm reeeeeaaaallly struggling!
Connor Matthews th-cam.com/video/pEmERJNNhdQ/w-d-xo.html
@@DerekSarnoChef i love your recipes, i love your ethos, i love your presenting style, you dont need the canned laughter, your channel is worth watching without :)
@@alixwato377 thank you! I am fond of it that's why it's there. :)
At first I was like whaat with the canned laughter but then I saw it as a joke in itself so was down with it. You dont need it but I'm cool with it too. You do you man.. love your style!
oyster mushrooms come across me once in a blue moon, but will keep my eyes peeled for them lol
Regular oyster mushrooms can be found in Asian markets.
Mushroom growing kits are everywhere such as amazon, ez
OMG! This looks so yummy. My mouth is literally watering for this.
LOL...it's almost Pavlovian with us as well! 🤤😂
Wow.. I LOVE that I’m VEGAN & still can’t get over all the amazing thing we can do with vegetables. The best part is.. nothing suffered. Processed sun light...real soul food. & thank you too all my fellow vegans, saving life’s, human & animal.. we are the future. 🌈🥰🥳😇💯🔥🤩💃🏾
I just made this, frickin amazing so good. So glad I found you I was so sick of my same cooking and you have great ideas. Tastes so real
YOU HAVE MY HEART
I absolutely love you
Saw you on Gaz’s vid.
Loved your style immediately
I love mushrooms never tried the oyster mushrooms. Never heard of them.
I
Like to try new things and I love mushrooms not to mention I love my cast iron :)
Been neglecting them for my toaster over.. it’s all Chads fault lol he was my instructor when I took the Rouxbe FOK pilot course.
🎶🌹🎶❤️🎶🌹🎶❤️🎶🌹🎶❤️🎶🌹🎶
Do you ever teach cooking classes/demos in person?
Would be awesome
You're such a great plant based chef!
I love your style of cooking and presentation! I can’t wait to try this!
I just made these. They were heavenly delicious 😋
Coming it with coconut oil makes it much healthier and tastier. Vegetable oil is I but too processed. But thank you for all the tips!! I used to always break it apart but I need that thick steak! So this is the best!!
I made this on Saturday night... and I am making it again tonight!
I used a sugar-free BBQ sauce that uses sucralose I believe as the sweetener. I used my air fryer to finish my steak on a piece of foil so the sauce did not mess up the basket and it cooked to visual and textural perfection. I did not have a cast-iron skillet but a thick non-stick aluminum pan worked just fine and I filled a saucepan with water for the "weight" to press my shrooms.
Awesome tips, MP!! Thank you so much for sharing!!
In the middle of licking my computer screen, I heard you say something about not cooking tomato sauce in your cast iron. If you do, it helps your body use the iron that is leached out when the tomato sauce is present. THANKS for this recipe! I am new to mushrooms, and I can't wait to try this.
Can you just come to my home and cook for me 😭😢
If I could clone myself, then we would be in business! 🙃🙂
Haha you must find a way!!😄
Zen There Was One hehe 😄
@@rubyv7231 ,
Yeah right. I'm sure you just want him to cook.😆😆😆
@@stephenmurphy1003 creep
3 years ago? this video will be timeless
I always seasoned mine and then flip and press with a spatula and then season that side but you did just make me want to make my own homemade bar-b-cue sauce. This looks really good, can't wait to try with my barbecue sauce yummy
I’ve really learned a lot from watching your videos. Thank you for being so generous with your knowledge, especially the knife techniques!
I am sooooo glad your channel came across my feed. Oh my gosh, so incredibly impressive!
Thanks for watching
Aaannnnnd suddenly, I'm in love!😍
Right back at ya!! Thanks for watching!!
I gotta try this looks unbelievably delicious
It is so good...and versatile! You can apply the same technique to other mushrooms and get similar results!
Hey, I live in Pacific Northwest, in the very beautiful, Washington State. I love it here! Been here for over 50 years, since I was five.
I tried your oyster mushroom recipe I saw you make, it turned out nice going to try it again. Keep up the good work.
I used this technique on a lovely portabella cap. I don't have cast iron (yet), so I used a heavy frying pan and a heavy bottom pot with heat resistant handles as the press.
BEST mushroom I ever ate!! And I looovvve the 'shrooms! Thank you!
Can't wait to try the "Chicken Fried" mushroom steak & gravy with some clusters.
Prep starts at 3:00
Cooking starts at 5:30
Nice Sick Of It All neck tattoo, now my mouth is watering and want to cook this!
I am so glad someone else speaks like I do! I have two little oyster mushrooms and I am going to try this tonight. With fresh broccoli.
Vegan for a few months. Very grateful bro be here!!!
Keep it up! We are grateful for you being here!!
Just made this tonight and was so easy! I used teriyaki sauce instead because I didn’t have bbq sauce. Made it with a side of roasted kale + sweet potato over rice.
Finally got my hands on some brown clusters!
Hard to get where I’m located
Did the double pan sear and finished with some Chinese Chee Hou Sauce
Delicious
Thanks brother!
Makes sure to really press out the water. My bigger pieces had too much water and had a crunch. I used teriyaki sauce. The smaller pieces turned out great!!
Whoa!!! what's wrong with my world that I've been missing THIS!!! Amazing!
This looks phenomenal! My mouth was actually watering as I watched you cook this! I've seen pictures of it on Instagram, but actually getting to watch the video is incredibly helpful, so thank you. Since I'm in the States and likely cannot get those shrooms, I'm thinking about trying this with portobello slices. Thick slices. I hate that I won't get the marbling effect, but surely it will be very tasty none-the-less. By the way, I love the cute animal interludes. I haven't seen that done on other vegan recipe videos, it's a great addition. Thank you for loving the animals & Mother🌎. 💖💗💖💗💖
Lizbeth Anne Thank you for watching! Try looking at Whole Foods or an Asian market for the mushrooms. You’ll be surprised where you find them, and something different locations of the same grocery chain stock different produce. We appreciate your support!
Don't complain in future if your views goes down.... You guys give such dope recipes that water in my mouth flood my mind and I get food induced shock...It becomes a moral obligation to make it after I watch you guys.
😂 no worries! Glad you love the videos and recipes!!
yummy! i am excited to make this!
2 things I did after pressing that was different. I took all the ‘steaks’ and simmered them in a small pot with the bbq sauce (which I did add a little oil too aside from the oil in the pan press) for a few hours. I put them on a grill, basted as one would and they came out awesome. The omnis loved them. Definitely gonna be a go to for any vegetarian/vegan bbq or if you’re a veg person bringing something that will actually impress your omni friends/fam cuz it’s mushrooms are the OG meat that don’t get enough shine. It’s also pretty damn easy.
I think we were all with him when he said it's charred, it's crispy it not burned it's just right, ITS MONEY!" As anyone who's made this can testify !!!
🤑🤑🤑
Amazing technique and recipe !! Iv tried this a few times. It comes out great every time.
Great to hear!
I’m amazed by this and how lovely meals you made ❣️Thank you so very much for sharing your recipe and the technique of cooking
🌱🤗☀️
BTW I love your sense of humour 🫶🏻
Saw this video a couple of year ago and really wanted to try it but couldn't find the mushrooms. Found them in a Chinese supermarket and made them twice. They have the best texture of anything ive ever eat since going vegan nearly 4 years ago. Tried this exact recipe first then tried szcheuan rub and sauce on them tonight. Absolutely love them. Cheers
Amazing! Good call on the rub.
Loved it!!! Audience laughter...not so much lol Thanks!
My mushroom order from Smithy's came today. They are not too far from me but I wasn't aware of them before I saw this video. I made the steaks earlier and they were fantastic. Glad I've still got some 'shrooms left so I can perfect the technique. I like that you struggle to say "Lancashire"!! Not to be confused with "Lincolnshire", which is nowhere near here!! Thank you for your inspiration.
I am growing mushrooms in Maine.
The laugh track is a nice touch 😂😂
Amazing! I can't wait to make this. First I have to find out how to clean the rust from my iron skillets.
Most excellent recipe and respectfully I will use this with other applications to create ribs etc. Simply brilliant, thanks for inspiration.
Yay! I’m making this for thanksgiving
Looks Amazing!
Thanks.
I can't believe I haven't found you before now. I can't wait to try. I will more than likely have to use another kind of mushroom but I don't see why it won't work. Trying to make little changes in the way we eat. I'm so excited 😁 I see mushrooms in my future!!
Hi, Patricia...we are so happy to have you on the channel! You're on the right path--little changes are all it takes!!
I used this technique yesterday and my attempt to replicate the press was a bigger pan, a smaller pan, and then on top of the smaller pan a small pot of water as the weight.
I am here from Avantgardevegan. So glad he introduced you to us.
Great recipes as always! Love the laugh track:)
the laugh track is crackin me up
Our cast iron gives us quite the workout too 😂 these mushroom steaks look incredible!
#kitchencrossfit !! 😂 Thanks for watching!
My only question...why didn’t you deglaze the pan with some beer and throw it into the mushrooms??? All that caramelisation flavour gone down the sink 😢😢😢😢😢😢
Ashley Cartledge totally!! At least scrape up the bits in pan and eat em lol
Mushroom gravy! And biscuits n the am 🤣
I thought he was going to do that too.
Throwing all the flavor away just made me sad...smh.
ramona greene totally unnecessary when he’s put all the time and effort into getting the mushroom like that, I’ve been a chef for 23 years and there’s no way do you waste all the flavour in the pan
Your recipe is so simple, the technique looks golden, and the dish looks scrumptious! I cannot wait to recreate this!😍
Portobello is my favorite 💖✨
I just made this and I am floored. So good.
THIS. LOOKS. AMAZING.
Can not wait to attempt it !
I tried the technique with shimeji mushrooms and added a dry hatch chili spice and a dash of soy sauce. They were great on a salad! So smoky - love the char of the press technique!
My go to way of eating oyster mushroom is coating them in strongly spiced and oil containing chickpeaflour dripping dough and than bake them. It is lazy but soo crispy and umami, the texture is great.....
Now I have a special accasion alternative ^^
We were lucky to have found some Hen of the Woods on our hike this weekend. Now that I found your recipe, I sure wish I would have foraged for more. I Love to cook with cast iron too and this method was great. Parchment paper in the air roaster was great too for easy cleanup. I served mine as a bbq sandwich with a coleslaw topping. YUMMiness. Thanks for the recipe. PS. Loved that your brother calling was actually welcomed and not an annoyance while you were filming. Kudos for what's who is important.
Great video. He’s soo cute to watch 😍
He's such a hottie!
Amazeee
Making this for the first time tonight! So excited!
love it
This is my mouth watering 😍
Wow! On the top now🎉🎉🎉🎉🎉🎉🎉congratulations:)
Every time I make this my friends are WOW'd. Vegan or not. It's just so damn delicious!
Looks delicious, can't wait to try this recipe 🙏
Oh my. This is making me want to run to the rich neighborhood and find some mushrooms, so I can make this RIGHT NOW.
Brilliant method. And really nice music too!
You could hold your big mushroom together by adding strategic toothpicks.Take them out before serving.
It's nice hearing a fellow American.
Ugh why do I watch when I’m hungry! Always want him to send through YT! Lol😆
I cant wait to make the mushrooms. If I can find any. I'm going to Vegas in 3 days and will look for them (it's a 6 hour round trip). Thanks again, Derek!
I’ve always pressed my mushrooms. And my cast-iron grill as a weighted press too. But continue saying you invented if it makes you feel better.
OK Chef. Whatever you say.
I'm making this right now with the BBQ sauce from Chad...this is so crazy mouthwatering while cooking I'm going insane