Vegan BBQ Mushroom Steak | The Wicked Kitchen

The video you’ve all been waiting for…BBQ Mushroom Steaks!!! Finally, our patented mushroom pressing technique is ready to be shared with the world!

1. Watch this.
2. Cook this.
3. Change the world.

Thank you for trying plant-based! The animals and the Earth appreciate your efforts!! 🐮🐣🌎💚

Look for the new Wicked Kitchen Oyster Mushroom Cluster packs in a Tesco near you!

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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! https://youtu.be/WEBtZkjs0UY)
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.

Oh it smells freakin delicious and this is what it looks like you guys check it out it was ripping hot right now I’m gonna just put it on this board this is how I’m gonna serve it center of the table slice it up ahead of time

Leave one hole so you can see the pieces it’s just one of the most fantastic dishes you can possibly feed anybody as far as barbecue goes Hello and welcome back to the wicked kitchen we are in the kitchen today and I’m gonna show you something super special I’m gonna be showing the infamous clustered round steaks so we’re gonna make an amazing version of a vegan vegan Buster Brown vegan barbecue cluster brown the in barbecue cluster

Browns wings so you guys this recipe is also in the book except I use maitake in the book because I was in the Pacific Northwest when we wrote that book here you can use the same exact recipe but with cluster Browns and these are gorgeous check these out so we were just

In the mushroom row house the other day over at Smithy’s up in Lincolnshire Lincoln Shack I I’m sorry I don’t know how to pronounce all the names here this is one of the mushrooms we saw and we talked about with John Dorian and it’s one of my favorite ones to cook with and

I’ve been using it a lot since I moved here in the UK you guys this mushroom is part of our whole mission to change the world with the way people eat mushrooms and how to have amazing plant-based alternatives that are all-natural all right this is not processed this is just

Gonna be some fire some iron some sharp knives some techniques and some patented pressing that I’m gonna show you now and remember you saw it here first now this technique you don’t have to use cast iron but it definitely helps because the the the thing about the cast

Iron pan you guys is that it’s such it’s so heavy so I feel like I get a good workout in it while I’m cooking so I kind of coin it a kitchen CrossFit because it is so heavy as literally you could do you could do curls with them

It’s like I’m camping indoors all the time so let’s get this started I’m going to stir this up so we’re gonna get that pan ripping hot and I’m gonna trim these mushrooms I need my knife so we gonna trim I’m just gonna slide this over for a second we’re gonna trim these

Mushrooms so I want to keep it as one steak and this is a really good cluster so when I find really big ones or if John sends me some of these amazing ones or if you find them in the market I try to keep it all together where there’s a

Lot of people what I’ve seen is they rip it apart I want the whole thing because it’s part theater you eat with your eyes it’s gonna taste delicious I guarantee you that so the only part you need to trim off is where that the hey where it

Grew off of the substrate and I don’t want to trim too much because I want it to stay together so it’s just that piece of it okay just make sure there’s no hairs so it’s still nice one piece all right so we’re getting the pan ripping hot

I’m gonna add a little bit of oil so you can add as little or as much oil as you would like I will see how much depends on the mushroom because what happens is and I’ll explain as we go on the process as we press the mushroom think of it as

A sponge as we press the mushroom it’s gonna expel water as that water evaporates it’s gonna soak in whatever flavor and whatever else we’re cooking with now remember if we’re comparing this to animal products this has like no saturated fat no cholesterol it has no

Fat so or very very little you know so by adding the flat in fat into it I want that mouthfeel on that flavor I’m not going for healthy with this dish even though it’s naturally healthier because it is plant-based I going for full indulgent indulgent BBQ and we’re gonna

Make it happen so we’re gonna add a little bit of oil here freakin everything is childproof from it means it’s Derek proof so a good couple teaspoons tablespoons and remember you guys this these pans get so hot that you need to use a towel or sometimes they have those little kits

You can put on them on the side of it but that’s really hot you can see it starts going away it’s just I love it and like smell of the the actual iron to me is just I don’t know there’s something about it so I do the I get

Really into the detail of this is I put the stem side down because the stem is the hardest part I want to cook that the most so this is going to go down and it’s going to create a really nice sear so when you think about the flame right

If I show you the flame this one this burner is not so bad but the flame goes to the outer edge of the pan so that means the middle of this pan is not the hot spot I want that stem on the hot spot this is

A tip so always keep the stem towards the edge because that is the hottest part of the of the pan add the restroom here too and given the little pieces so a little tip for you guys that don’t have cast-iron pans you can use regular saute pans if you like and then you’re

Gonna need to have a weight so what I’m gonna use is to cast-iron pan I like to you know I’ve built up my collection if there’s one thing I enjoy is a nice set of sharp amazing knives and cast iron pans and a steam basket which one I’m

Using today but one of my three favorite things in the kitchen so if you don’t have another cast iron pan you could use like any kind of a hot any kind of a something you would boil water and cook pasta I would add a little bit of water to it because you’re

Looking for weight so how I’m gonna do this and I’ll do it right now this is the pressing technique and this is how we’re gonna start take one pan and you just carefully lower it onto a mushroom so you know it’s on there okay now what I’m gonna do is slightly press

The mushrooms a little bit harder and you’ll hear the sizzle Not too much pressure but just enough so you’re exerting a little bit effort now let that sit for a minute what’s happening now is all the mushrooms the moisture in that mushroom it’s totally coming out oh hold on one second he did I think my brother’s calling

Hey man dude I’m cooking the mushrooms I’m doing the pressing technique and I’m hanging out here I want you to wave to these guys all right that’s my brother Chad you guys he’s off in Austin Texas all right I’ll talk to you soon peace Chad’s busy doing some stuff in

Texas so you guys back to the mushrooms this is perfect timing now you’re gonna need another towel so as I lift this off you’re gonna see all the water that’s been coming out and I like to wipe the pan right you wipe that down set it to

The side now look at this it’s it’s going perfectly if the sizzle has disappeared so all the water is coming out of the mushrooms and we’re starting to really begin the whole press technique I’ve seen a lot of people doing this from the recipe on the book if you guys

Do this give us a tag give us a shout will repost it on Instagram stories and I love seeing everybody that’s been doing it thank you so much for for really getting into the whole cooking and mushrooms I mean it’s such a game-changer so what I want to do with

This is let the water evaporate a little bit it doesn’t take too long a couple minutes and then I’m gonna season it I see I don’t see z’n I do not I do not I need to learn how to talk a little bit better I don’t season it right now what I want

To do or I don’t see is it when I first put the mushrooms in the pan because it’s a waste all that water just comes up and then it goes back in and I don’t need it burning on the pin it’s what I’m gonna do is let that water evaporate and

Then I’m gonna season the top of this side that I’m gonna flip over so I always season the second side not the first time we put it on but the second well season it put it on the bottom that way it keeps the seasoning from go

Transferring on to this top pan and it keeps it on the mushroom so you take your favorite barbecue sauce and I did I bought this at the store and it’s one of my favorite ones I can’t remember the brand and nor do I want to say the brand

Because in every different country in every store there’s always different styles of barbecue sauce so whatever is your favorite barbecue sauce get that and I also got in the UK here we have this amazing BrewDog beer which is vegan beer and these guys are not paying me

But i do when i like to have a beer i want to have a vegan beer for one and i also want to have brewed up which is great so this I just want to I need to make sure it hasn’t gone bad yep it’s good okay so I’m just gonna add

A little bit just for that extra twang dispute is delicious it’s the Elvis juice I’m adding maybe half a cup just enough to thin it out because we’re gonna cook this down and you’ll see so we have the mushrooms going here for seasonings I bought a barbecue blend seasoning in the spice

Section of any retail market Tesco sells a bunch of different ones so this is just a barbecue rub seasoning that you you know some people would put on animals but we’re not doing that anymore so let’s use it on plants and I’m gonna use it on this mushroom so a good fair

Amount like don’t be shy with it just onto the mushroom cart will season it again – as we flip it I’m going to use a little bit of the black pepper as well I’m gonna use a pinch of garlic granular granulated garlic I don’t want to use fresh garlic for this you guys

Because it will burn I’m not I don’t want it burn and I’m gonna use a little bit of salt and the salt will help obviously enhance flavor but it also help draw out more of the moisture so that is going good what I’m gonna do now

Is add a little bit more oil so when I flip it over the bottom side with all the seasonings will get will have that oil so just another tablespoon and a half and can’t forget the towel you know you burn your hands a couple times and you’ll learn quick

Now just be careful when you’re flipping it over oh I don’t want to break it up at this one piece is going to be so anyways it broke it just have to be a little bit delicate with them I mean they’re fine any size you want I’d always try to keep the

Biggest size because the bigger the size of the mushroom steak just the more like brilliance it is and the more I don’t know it’s just exciting and theatrical to see this spread out on a cutting board when you’re serving your friends that looks delicious right now

Now what I’m gonna do is press it again alright depending on the size of the mushroom every mushrooms different that could be precedent one two three flips it depends we’ll see how we go with this it might only take two so this is another one right here putting it down and then I’m

Just adding a little bit of pressure not too much this is what I would call interactive cooking so you’re really getting in with the food you can really feel like I don’t know kind of crazy where I developed this technique quite a few years ago and it’s all like thinking

About that mushroom when you see like these the petals right what it does is it forms this natural sort of marbling that you would normally find in a steak right they call it marbling all the fat lines so this totally reminds me of that when it’s pressed down it’s just layers

And layers of flavoring so each layer like with all the seasoning goes in between and then it’s pressed down with a little bit of that oil on that fat I mean it makes my mouth water thinking about it because this is not something that is normal and has never been done

Before so this is one of the reasons the technique it’s so good so I’m gonna take this pan off again now the water has come out a little bit more it’s really looking gorgeous so you guys see that it’s starting to really get a nice nice golden brown on the exterior it’s

Shrunken down you see from the size of it I’m just going to show you this because I mean it’s so important you see the size and then you see the pan or what it is now so I’m gonna season this side again with the with the barbecue sauce

The barbecue rub powder keep playing how to talk generous helping of the barbecue flavor another little pinch of the black pepper Another little pinch of the granulated garlic and then also another little pinch of salt and it starting to smell really really good all right so this is almost done and there’s nothing better than waiting for your food to cook all right guys good job with your dog this

Is delicious that Elvis juice sorry if you guys are in a different country that dope you can’t get this but if you ever in the UK these days out through dog weirdo what if I can make a little now I’m gonna add a little bit more well

Because I can feel you know when you’re cooking you really feel and get in tune with the food I feel it’s starting to like the the herbs there’s a lot of spice on here so I want to make sure I’m not gonna have them stick too much so I

Add a little bit on the edge and then I’ll just swirl it around and make sure it gets down underneath and then I’ll flip this again now you’re stuck it’s really starting to come together oh man oh and now it’s this charred bits that is really that’s your flavor you

Guys this it’s that I don’t know how to describe it it’s just that boom ah me like that charring that crispy that golden brown it’s not burnt it’s just right it’s like that right there is money it’s freaking amazing so what I’m gonna do here is I’m gonna

Add barbecue sauce to a bigger bowl all right and I’m gonna get the pan ready you guys I’m a big fan of parchment paper on top of baking sheets it helps for easy cleanup especially when you use a messy things like barbecue sauce there any kind of sauce item that you’ve

Thrown in the oven now you might wonder why I’m not throwing the cast-iron right in the oven because you can put the cast-iron right in I don’t want to bake a sauce type item and really especially like a tomato-based sauce so some of the more acidic foods I try not to cook in

The cast-iron pan because it’s more prone to promote it rusty afterwards so I just try to avoid it plus it’s a pain in the butt to clean so I could press it if I want to do like I want to keep it kind of thin so this is gonna remind me

More of like whether you want to call it a steak or a chicken breast or whatever I’m gonna keep this a little bit thick so you can judge how thin or thick you want to do when you’re pressing it now if I wanted to do a theme where I was

Doing like a skirt steak style I would press it even more and more if I wanted to do cutlets later and let them cool and then bread them and fry them again I could do cutlets or she I really need to take some talking classes so let’s flip these again man

This is looking good I don’t think I’m gonna season it again I think I got enough season on there but you’ll see the bits like these crispy bits are though what’s delicious so the more crispy bits you can get without making this whole thing fall apart the

Better so that is looking amazing right now I’m gonna let it go for like one more minute okay so I believe the mushrooms are ready they’re good enough for me at the moment they’re nice and charred crispy on both sides so what I’m gonna do here just put it right into the sauce

So I thin that sauce out with the beer it’s nice it’s not super thick right now so it’ll it’ll sit in here I mean it just looks like a chicken breast to me but it’s not as mushers so you guys for one second what I’m going to do is because if you notice the pan I try to take care of everything that I’m doing I want to clean the pan right now

I have time that’s going to sit for a second so all I’m gonna do is quickly rinse it out and then wipe it with some paper towels okay so so I literally just went over it rinse it out in the sink wipe it out see a little bit of dirt and

Now to take care of it as I was mentioning before just as a quick little self-care you know we have self-love self-care I do my own pant kit it’s part of being a well-rounded holistic person and I just wipe that out just like that even on the bottom and around it

It helps seal it it helps protect it because this pan right here does so much good I want to take care of it how you guys so back into the mushrooms so if you’re looking to have like a barbecue tomorrow or an another day I would leave

This in the barbecue sauce and just let it sit and marinate overnight you can do different flavors you can do teriyaki you can do a hoist in you can do chair shoe we have so many different flavors and actually recipes in the book for the same exact way that we’re doing it and

We actually have a barbecue sauce so this I’m just gonna make sure it’s totally coated but I’m gonna get right in there with my hands and make sure I’m not opposed to getting in there and getting dirty I want to make sure it’s totally coated and covered and I don’t

Want these to rip apart because this is part of the whole dish so I’m just going to place it right in and like that all these little parts awesome I’m just gonna wash my hands okay so hands are washed mushrooms are on the plate so I’m just gonna add a

Little bit more of barbecue sauce to the steaks before I pop them in the oven just to make sure they’re totally covered right just on the top I don’t want to run it off too much because this is the part that’ll really roast on there and stick and cling and be

Delicious I’m gonna pop this right in the middle so you guys for this dish I’m gonna serve it right on a cutting board so I’m just gonna put this down here like this so a thing about cutting you guys if you don’t cook a lot the key to cutting is

Always keeping your fingers behind the knife if you can see from the above shot you’ll never cut yourself because there it rests right on this knuckle and it’s super important to learn that and to practice and go slow and use this rocking technique and you can get super

Thin slices you’ll get you just get good over time it’s about consistency and practice okay so I’m just gonna leave this on the side here so you can go so you guys I’ll say it when it comes out but this technique right here it’d be great for

Sandwiches it’s good on its own it’s great with mashed potatoes roast these hash browns we´d potato wedges french fries anything you cutting the cob I mean it’s an amazing it’s a barbecue dish so serve it with all your favorite barbecues we have a wicked kitchen coal saw wicked kitchen potato salad

Anything you want you can chill it and just have it on salads the next day you can make sandwiches with it I saw many applications and it’s such a delicious main main item like it’s veg Center plate like you’ve never had before it’s so good I’m gonna pull it out

It smells freaking delicious and this is what it looks like this Now it’s hot as a mother So we’re gonna leave this like this spread it out a little bit so you can see you inside cut these pieces so guys this is it a little bit of green onion er up just a little bit not too much I can’t get away I’ll have to try it myself do so good

And that beer just adds a little bit of extra extra we have extra sauce you can add more sauce to it but this is this is the dish right there this is what is going to help change the world so make sure you subscribe check out all the other videos

We have and I’ll see you in the next time there are amazing craft beers that are vegan look for the vegan label and check the ingredients and search why beer might not be vegan you’d be really surprised