An easy yet very delicious vegan-friendly main course. And, if you’re still trying to make plans for what you’re making for the holidays, we've got you covered. These meaty mushrooms are served over warm polenta and drizzled with a miso gravy that adds a unique and nostalgic.

Oyster Mushroom Steaks With Miso Gravy [Vegan, Gluten-Free]

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Calories

158

Serves

4

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Ingredients

To Make the Polenta:

  • 4 cups vegetable stock or water
  • 1 cup polenta
  • Sea salt to taste
  • 1 teaspoon each chopped fresh rosemary, sage, and thyme
  • 1/2 teaspoon granulated garlic or garlic powder

To Make the Mushrooms:

  • 7-8-ounces oyster mushrooms, separated into at least 4 large clusters/steaks if possible
  • Sea salt and pepper to taste
  • 1 tablespoon olive oil

To Make the Miso Gravy:

  • 2 teaspoons olive oil
  • 2 tablespoons oat flour or all-purpose flour
  • 1 1/2 cups vegetable stock, plus a bit more if needed to thin the gravy
  • 1 tablespoon chickpea miso
  • Sea salt and pepper as needed
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Preparation

  1. To make the polenta, add the stock or water to a pot set over medium-high heat. If you are using water or lower sodium stock, add a good pinch of salt.
  2. Once the liquid comes to a boil, whisk in the polenta. Keep whisking the polenta until it thickens and begins to absorb most of the liquid.
  3. Turn the heat down to medium-low, cover the pot, and let it cook undisturbed for 15 minutes.
  4. During the last 5 minutes of cooking time, sprinkle the fresh herbs and garlic on top of the polenta, then re-cover it.
  5. After 15 minutes, turn off the heat, remove the lid, and whisk the herbs and garlic into the polenta. Taste, then add more salt if needed.
  6. While the polenta is cooking, make the mushrooms. Heat the tablespoon of olive oil in a large skillet over medium heat.
  7. Sprinkle a bit of salt and pepper on each side of the mushrooms.
  8. Once the oil is heated, place the mushroom “steaks” into the pan. Give them a gentle smoosh with the spatula, then let them cook undisturbed for 3-4 minutes or until you see the edges turning golden.
  9. Carefully flip the mushrooms, then cook an additional 2-3 minutes on the second side.
  10. Turn off the heat and cover the pan with foil to keep them warm while you make the gravy.
  11. For the gravy, add the 2 teaspoons of oil to a saucepan set over medium heat. Once heated, sprinkle with flour.
  12. Continue to whisk the flour and oil mixture until it begins to smell toasty and has darkened a bit in color (about 3-4 minutes total).
  13. Add the vegetable stock and the chickpea miso, then continue to whisk the gravy until smooth and thickened.
  14. 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.
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Nutritional Information

Per Serving: Calories: 158 | Carbs: 16 g | Fat: 10 g | Protein: 4 g | Sodium: 286 mg | Sugar: 1 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.