Description
These oyster mushrooms steaks with polenta and miso gravy are a great meatless main dish for the holiday season! Oyster mushrooms are seared then served atop an herbed polenta with a dollop of miso gravy. You can enjoy this vegan and gluten free recipe during the holidays and beyond.
Ingredients
Units
Scale
for the polenta:
- 4 cups vegetable stock
- 1 cup polenta
- sea salt, to taste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1/2 tsp garlic powder
for the mushrooms:
- 8 ounces oyster mushrooms, separated into at least 4 large clusters/steaks if possible
- sea salt, to taste
- pepper, to taste
- 1 tablespoon olive oil
for the miso gravy:
- 2 teaspoons olive oil or vegan butter
- 2 tablespoons oat flour
- 1 1/2 cups vegetable stock, plus a bit more as needed to thin the gravy
- 1 tbsp mellow miso paste
- sea salt, to taste
Instructions
- Make the polenta: add the stock to a pot set over medium high heat. If you are using low sodium stock, add a pinch of salt. Once the stock comes to a boil, whisk in the polenta. Keep whisking the polenta until it thickens and begins to sputter, then mix in the herbs and garlic powder. Turn the heat down to medium low, cover the pot, and let it cook undisturbed for 15 minutes. Remove it from the heat and keep it covered until ready to serve. If you like, you can taste it and add more salt if needed.
- Make the mushrooms: while the polenta is cooking, heat the olive oil in a large skillet over medium heat. Sprinkle a bit of salt and pepper on each side of the mushrooms. Once the oil is heated, place the mushroom “steaks” into the pan. Press them gently with the spatula, then let them cook undisturbed for 3-4 minutes or until you see the edges turning golden. Carefully flip the mushrooms, then cook an additional 2-3 minutes on the second side. Turn off the heat and cover the pan with foil to keep them warm while you make the gravy. Or, place the pan in the warming drawer of your oven.
- Make the gravy: Add the oil or butter to a sauce pan set over medium heat. Once heated, sprinkle in the flour then whisk continuously until it begins to smell nutty and has darkened a bit in color (about 3-4 minutes total). Add the vegetable stock and the chickpea miso, then continue to whisk the gravy until smooth and thickened. It should be a pourable consistency. If it’s not, add a bit more vegetable stock. Taste the gravy and add salt and pepper as needed to suit your tastes.
- To serve, divide the polenta between 4 shallow bowls. Top the polenta with a mushroom steak, then drizzle it with a hearty helping of the miso gravy. Makes 4 main course servings.
Notes
- Typically oyster mushrooms are sold in large clusters. For this recipe, I kept them in their clusters so I could cook them into “steaks”. If the mushrooms you come across are already broken down into smaller pieces, you’ll simply cook them as-is.
- Your gravy will be thinner than is shown in the photos as it thickened over the course of taking photos. Make sure to keep some stock in a pot on the stove set over low heat in case you need to thin it a bit!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: main