Argentinian Inspired Mushroom Steak Sandwich with Chimichurri
Ingredients
For the Mushroom Steaks:
- Maitake mushrooms OR Brown Oyster Mushrooms
- Oil (for pressing)
- Black pepper
- Salt
For the Chimichurri Sauce:
- 1/2 cup chopped fresh parsley (about a handful)
- Fresh oregano (a couple of tablespoons)
- 1/2 cup olive oil (plus more to thin if needed)
- Red wine vinegar
- 3 good-sized garlic cloves, minced
- A couple of green onions, chopped
- Chilies (optional, for spicy flavor)
- Pinch of black pepper
- Pinch of salt
For the Sandwich:
- Baguette
- Follow Your Heart cheese slices
- Wicked Kitchen Caramelized Onion Garlic Mayo (or other vegan mayo)
Instructions
Prepare the Mushroom Steaks:
- Clean the Mushrooms: If using brown oyster mushrooms, carve off any hay or substrate. Maitake mushrooms usually require less cleaning.
- Press the Mushrooms:
- Heat a cast iron pan with a little oil.
- Place the mushrooms in the pan.
- Press with a heavy press (another pan with a towel on the bottom and one to hold the pan).
- If one side of the mushroom is sticking up higher, place the heavier side of the press (handle side) over it.
- Cook and Season:
- Flip the mushrooms when browned and releasing water (releasing nicely).
- Add a little more oil as needed.
- Season with black pepper and salt.
- Flip again when a nice color is achieved. Press again.
- Season again with a little more salt and black pepper.
- Shut off the heat and let them sit in the pan while preparing the chimichurri.
Prepare the Chimichurri Sauce:
- Combine Ingredients:
- In a bowl, combine chopped parsley, fresh oregano, minced garlic, chopped green onions, and chilies (if using).
- Add red wine vinegar, olive oil, black pepper, and salt.
- Stir well. Add more olive oil if the sauce is too thick.
Marinate and Roast the Mushrooms:
- Marinate the Mushrooms:
- Place the pressed mushrooms (brown oyster on one side, maitake on the other) in a recyclable pan.
- Pour the chimichurri sauce over the mushrooms, ensuring they are well coated.
- Let marinate for 10-15 minutes (or longer, even overnight, for more flavor).
- Roast the Mushrooms:
- Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit) convection (fan).
- Place the marinated mushrooms in the oven for about 10 minutes to heat through.
Assemble the Sandwich:
- Prepare the Baguette:
- Cut the baguette in half and then slice each half lengthwise.
- Add Cheese: Place a slice of Follow Your Heart cheese on each side of the baguette.
- Add Mushrooms:
- Remove the roasted mushrooms from the oven.
- Chop the mushrooms into smaller pieces.
- Place either the maitake or brown oyster mushrooms on one half of the baguette.
- Add Mayo and Chimichurri:
- Spread Wicked Kitchen Caramelized Onion Garlic Mayo on the other half of the baguette.
- Spoon additional fresh chimichurri over the mushrooms.
- Combine the halves and serve. Consider toasting the bread for an enhanced experience.
Video Description
Prepare for a Mushroom Steak Showdown: Maitake Mushrooms vs. Brown Oyster Mushrooms! The Mushroom Whisperer returns with an epic vegan take on Argentinian Style Chimichurri 'flank steak.' Watch as he ignites the cast iron and unleashes a sizzling battle of flavors between the robust maitake mushrooms and the tantalizing brown oyster mushrooms. No lives harmed in this showdown! Just delicious wins all around so get ready to embark on a flavor-packed culinary episode that will elevate your taste buds to new heights. Join the excitement and let Vegan Chef Derek Sarno show you how to create sensational dishes that will leave you craving for more!
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