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King oyster steaks with miso peppercorn and tomato basil salad
The perfect vegan addition to any barbecue.
SERVES
8
Ingredients
Tomato Basil Salad
- 3 tablespoons olive oil
- 2 lbs mixed tomatoes, cut into your preference
- 1 shallot, thinly sliced
- 1 tablespoon white balsamic vinegar
- 1/4 cup basil, torn
- Salt and black pepper, to season
Mushroom Steaks
- 8 large king oyster mushrooms
- 2 tablespoons olive oil
- 3 tablespoons white miso
- Half lemon, juiced
- 1 teaspoon lime juice
- 1 teaspoon tamari
- 1 tablespoon maple syrup
- Water, if needed
- Salt and black pepper, to season
Directions
Tomato Basil Salad
- Add olive oil, tomatoes, shallots, white balsamic vinegar, basil and salt and pepper into a bowl and toss together thoroughly.
- Let sit for five minutes. Set aside for serving.
Mushroom Steaks
- Half and score the mushrooms and drizzle with olive oil and a squeeze of half lemon very lightly season with a pinch of salt and let sit for five minutes.
- Add white miso, lime juice, tamari and maple syrup into a small bowl and mix until combined and set aside.
- Grill the mushrooms on a BBQ or grill pan on medium heat for two minutes and flip.
- Brush the grilled side of the mushroom with the sauce and flip again. Brush and flip until the mushrooms are cooked perfectly.
- Serve with a drizzle of sauce on the top
- Garnish with lots of pepper.
- Serve with salad and enjoy!
