How a Professional Chef Presses Oyster Mushrooms Into Crispy, Juicy Steaks With Caramelized Onion Gravy
Chef Derek Sarno celebrates 10 years of plant-based cooking by making his most-requested dish: brown oyster mushroom steaks pressed in cast iron, served over creamy Yukon gold and sweet potato mash with a deep shiitake and caramelized onion gravy. The video covers every detail of the pressing and crisping technique, plus sides of Swiss chard and a bonus bangers-and-mash variation.
33:21
by Derek Sarno
#whole foods plant-based #comfort food #mashed potatoes #dairy-free #umami #vegan #shiitake broth #oyster mushrooms #mushroom steak #caramelized onion gravy #date night dinner #plant-based #cast iron technique #pressing technique #Swiss chard
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🧾 Ingredients
- 1large brown oyster mushroom clusters
- 22 large onions
- 3plant-based butter
- 46 dried shiitake mushrooms
- 52 garlic cloves (gravy)
- 6red wine
- 7white pepper
- 8olive oil
- 9cornstarch
- 108 Yukon gold potatoes
- 111 large sweet potato
- 12plant-based yogurt (such as Forager)
- 13nutritional yeast
- 14neutral oil
- 15steak seasoning (salt, black pepper, granulated garlic, granulated onion, smoked paprika)
- 162 garlic cloves (mushroom marinade)
- 17fresh thyme
- 181 bunch Swiss chard
- 19salt and pepper
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