Oyster Mushroom Steak Sandwich

Method

1. Heat a large non-stick frying pan on high heat. Once hot, add 2 tbsp of oil and the mushrooms.
2. Take a pan that is slightly smaller in diameter and make sure the bottom is clean. Press this pan down on top of the mushrooms and leave it there for 5 mins. This will increase the grilling effect and also encourage moisture evaporation and give you a ‘meatier’ texture.
3. Remove the pan, add a generous pinch of salt onto the mushrooms and drain off any water.
4. Turn the mushrooms and add the remaining 1 tbsp of oil. Press down with the smaller pan as before and leave it on top of the mushrooms to encourage more grilling and more water evaporation. Drain off any water. At this stage the mushrooms should have a nice char on each side and be a light brown in appearance. If not, cook them longer on each side. The reason we discard any water is that it will boil the mushrooms whereas we want to fry them to give them a nice char on the exterior.
5. Mix up the ingredients for the glaze and once the mushrooms are golden brown on each side, add in the glaze. Mix the mushrooms around and turn them to ensure mushrooms are well coated. Cook them for a further minute or two until they have a beautiful dark brown colour and smell amazing!
6. Remove them from the pan and slice them up. Season them to your liking by adding a pinch of salt or ground black pepper if needed. Toast your bread and dollop on the mayo and some fresh rocket.
7. Add the mushrooms and drizzle over some chilli sauce and some pickled red onions.
8. Enjoy!

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