Maitake Steak

Name: Maitake Steak
Cuisine: Asian
Ingredients: Beefy Marinade (omit the salt if using salt blocks) (page 86), 2 recipe portions; Porky Marinade (omit the salt if using salt blocks) (page 87), 2 recipe portions; 2 maitake mushrooms; 1/4 cup very strong dark roast black coffee; 1 teaspoon onion powder; ½ teaspoon salt; 1/4 cup tamari or Soy-Less Sauce (page 77); ½ teaspoon black pepper; 1 tablespoon red wine vinegar; ½ teaspoon cumin powder; 1 tablespoon toasted black sesame oil; ½ teaspoon coriander powder; 1 teaspoon blackstrap molasses; 1 teaspoon Hungarian paprika; ½ teaspoon garlic powder; ½ cup Onion Broth (page 88) with 1 teaspoon tomato paste dissolved; 1 tablespoon smoked paprika; ½ teaspoon black pepper; ½ cup Onion Broth (page 88); 1/4 cup tamari or Soy-Less Sauce (page 77); 2 tablespoons sesame oil; 1 teaspoon apple cider vinegar; 1 teaspoon maple syrup; ½ teaspoon alderwood- smoked salt; ½ teaspoon hickory smoke powder; ½ teaspoon cumin powder; ½ teaspoon onion powder; 1/4 teaspoon garlic powder; 6 white or Spanish onions, roughly chopped; 6 garlic cloves, crushed and roughly chopped

18 steps

Hen of the woods, also known as maitake, is a complex mushroom with many small lips and a natural tendency to crumble. Pressing the mushrooms condenses their flavors and squeezes out the water, allowing them to soak up a marinade while firming their texture. Playing with the naturally meaty taste and texture of this mushroom, this steak preparation will leave a smoky, savory aroma in the air and a bold impression on the palate. The real gem of this steak is the Maillard reaction, a chemical reaction that occurs at high heat where the juices and proteins create a savory glaze-like effect on the food. That reaction creates aromas, flavors, and textures that will deliver a savory, seared-steak mouthfeel.

Updated at: Thu, 17 Aug 2023 03:13:16 GMT

Nutrition balance score

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Ingredients

4 servings

2 recipe portionsBeefy Marinade

omit the salt if using salt blocks

2 recipe portionsPorky Marinade

omit the salt if using salt blocks

2maitake mushrooms

Beefy Marinade

¼ cupdark roast black coffee

very strong

1 teaspoononion powder

½ teaspoonsalt

¼ cuptamari

or Soy-Less Sauce

½ teaspoonblack pepper

1 tablespoonred wine vinegar

½ teaspooncumin powder

1 tablespoontoasted black sesame oil

½ teaspooncoriander powder

1 teaspoonblackstrap molasses

1 teaspoonhungarian paprika

½ teaspoongarlic powder

Porky Marinade

1tomato paste

dissolved

1 tablespoonsmoked paprika

½ teaspoonblack pepper

½ cupOnion Broth

¼ cuptamari

or Soy-Less Sauce

2 tablespoonssesame oil

1 teaspoonapple cider vinegar

1 teaspoonmaple syrup

½ teaspoonsmoked salt

½ teaspoonhickory smoke powder

½ teaspooncumin powder

½ teaspoononion powder

¼ teaspoongarlic powder

Onion Broth

6white onions

or Spanish, roughly chopped

6garlic cloves

crushed and roughly chopped

1 tablespoonblack peppercorns

¼ teaspoonsalt

2bay leaves

¼ teaspoonwhite wine

or white wine vinegar

Instructions

Step 1

Mix the marinades together, and whisk vigorously to combine.

Step 2

Halve the mushrooms through their stems to create 4 flat, broad pieces.

Step 3

Press the mushroom pieces between 2 salt blocks and let sit at room temperature for 45 minutes.

Step 4

Preheat oven to 375°F.

OvenPreheat

Step 5

Place the pressed mushrooms in a clean bowl and pour the marinade mixture over the top. Allow the mixture to seep into all the nooks and crannies of the mushrooms. Delicately flip the mushrooms in the sauce a few times, then let marinate for 20 minutes.

Step 6

Remove the mushrooms from the marinade, reserving the liquid, transfer the mushrooms to a salt block or baking sheet, and weigh down with another salt block or baking sheet.

Step 7

Place the salt block or baking sheet in the oven, with pressure maintained on the mushrooms, and cook for 18 to 20 minutes, flipping once halfway through. A stronger and browner mushroom that is dry at the edges but still moist in the center is the goal.

Step 8

Heat a cast-iron skillet over medium-high heat. Pour some of the reserved marinade mixture into the pan, and finish the mushroom steaks by searing on high until a Maillard reaction occurs on the mushrooms and the sides brown.

Step 9

Serve with the reserved marinade, au jus

Step 10

PRO TIP: Serving on a hot salt block or a lava stone is an excellent visual touch, and will keep the steaks warm.