King oyster steaks with miso peppercorn and tomato basil salad

By Rodney Bowers
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The perfect vegan addition to any barbecue.



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


Tomato Basil Salad 

  1. Add olive oil, tomatoes, shallots, white balsamic vinegar, basil and salt and pepper into a bowl and toss together thoroughly. 
  2. Let sit for five minutes. Set aside for serving. 

Mushroom Steaks 

  1. 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.
  2. Add white miso, lime juice, tamari and maple syrup into a small bowl and mix until combined and set aside. 
  3. Grill the mushrooms on a BBQ or grill pan on medium heat for two minutes and flip. 
  4. Brush the grilled side of the mushroom with the sauce and flip again. Brush and flip until the mushrooms are cooked perfectly. 
  5. Serve with a drizzle of sauce on the top 
  6. Garnish with lots of pepper. 
  7. Serve with salad and enjoy! 

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