BBQ King Oyster Mushroom Steaks and Peppers
Sure, steak is great, but this is an unexpectedly delicious alternative!
I enjoy a steak as much as the next person, but I’ve also been curious about exploring some meat alternatives. BBQ King Oyster Mushrooms and Peppers mimic the texture and flavor of a beautifully cooked steak, and I’m here for the new experience! This is a recipe I know will be on repeat all summer long!
Summer grilling is part of the thematic flavor vibe I’m working with here. I’ve got a beautiful marinade for the mushrooms to soak in to infuse them with flavor and what better way to infuse my BBQ grilled mushrooms than with beer and BBQ sauce? I’ve made a scratch barbecue sauce with an umami sweetness and a citrus kick that pairs so well with the grilled mushrooms.
Steak is often served with some kind of vegetable, and peppers and onions are no strangers to a steak dinner. I’ll continue that partnership here. The peppers and onions become caramelized and tender in the cast iron skillet. Once the mushrooms have finished roasting in the oven it’s time to plate!
There’s so much flavor going on here! The savory smokiness from the mushrooms along with the caramelized peppers and onions are a platter of goodness. Vegetables are typically a side dish, not a main meal. Today, vegetables are the star! Grilled King Oyster Mushrooms and Peppers aren’t trying to trick you into thinking they’re steak, because they’re not. But they are delicious in ways that are both familiar and new.
When you’re told to “Eat your vegetables,” turn to a recipe like this, a hearty and flavorful vegetable dish that mimics the look and feel of a steak. I still enjoy a good steak but I have to say, I’ve been transformed by a mushroom masquerading as a steak and I’ve loved every bite!
Enjoy BBQ King Oyster Mushrooms with Creamy Dill Red Potato Salad, Spring Lentil Salad, Buffalo Cauliflower Wings and Zesty Blue Cheese, and Cardamom Carrot Cake.
BBQ King Oyster Mushrooms and Peppers
For the mushrooms:
- 4 king mushrooms, halved and crosshatch scored
- 3 tablespoons vegetable oil
- 1/2 cup light beer
- 1/2 cup prepared bbq sauce (see bbq sauce ingredients)
- 1 tablespoon granulated garlic
- 1 tablespoons bbq seasoning
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 green onions, thin bias cut
For peppers & onions:
- 1 red bell peppers, sliced
- 1 yellow onion, sliced
For BBQ sauce:
- 1 1/2 cups ketchup
- 1/3 cup maple syrup
- 1/3 cup pineapple juice
- 1/4 cup apple cider vinegar
- 3 tablespoons soy sauce
- 3 tablespoons molasses
- 2 tablespoons vegan Worcestershire sauce
- 1 teaspoon smoked paprika
Preparation
- In a small bowl, combine together BBQ seasoning, granulated garlic, black pepper, and salt. Set aside for seasoning mushrooms.
- Prepare the BBQ sauce in a small saucepan over low heat. Add all sauce ingredients to the pan and gently whisk together.
- Let cook for 10 - 12 minutes until thick and syrupy. Remove from heat and let cool.
- Mix 1 cup of bbq sauce and one beer together to act as the marinade and submerge all mushrooms in the marinade for 10 minutes.
- Preheat a cast iron pan over medium-high heat for 2 minutes.
- Grill mushrooms steaks cut-side down for 2 - 3 minutes using a heavy bottom pan to weigh the mushrooms down for better grilling.
- Remove pan and flip mushrooms.
- Season cooked side with ½ of the dry rub. Let cook for 2 minutes then flip and remove to a sheet tray. Season with remaining dry rub.
- Brush mushrooms with more bbq sauce and place in a preheated 400 F oven to caramelize the sugars. Around 15 - 18 minutes. Mushrooms should be tender and easy to poke with a fork.
- Cook peppers and onions in the same cast iron pan over medium heat, for 3 - 5 minutes, then add a splash of beer BBQ sauce marinade. Cook until tender.
- Plate peppers and onions on a platter then layer on cooked mushrooms with a drizzle of remaining BBQ sauce and sliced green onions. Enjoy!