King Oyster Mushroom Steaks with Fresh Fig Salsa
These elegant king oyster mushroom steaks make a perfect starter. The richness of the mushroom steaks contrasts beautifully with the salsa. Its sweet, tart and spicy notes bring out the very best of the mushroom’s flavour.
I have a love affair with figs. Every year, I await the appearance of ripe figs in my local market. A simple plate of figs with a drizzle of balsamic vinegar or a dollop of chèvre is amongst my favorite appetisers. Add a bit of prosciutto, and I’m in heaven.
In short, figs are so perfect just the way they are that I have rarely been tempted to transform them in any way. They rarely last long enough in my kitchen for cooking to be an option. However, this year, I am determined to rewrite the script.
About the recipe
Hence, this recipe is my first foray into “cooking” with glorious figs. Although this recipe is raw, it is my way of combining two of my favorite things — figs and Mexican flavours. So, I decided to make my precious figs into a riff on pico de gallo.
Naturally, since figs are sweet, the salsa needed an earthy foil. Fish would have been divine. However, I genuinely enjoy a good vegetarian dish, and we had gorgeous king oyster mushroom steaks in our local market.
So, I decided to caramelise the mushroom steaks in bit of butter and use them as a base for my fig salsa. What a treat! The combination was a match made in heaven.
However, the uses for this fig salsa are practically infinite. I think it would be a delicious topping for rounds of browned halloumi, grilled fish, or lamb kebabs. The flavour combinations are limited only by your imagination.
I hope your family enjoys this delicious vegetarian dish as much as mine does. Bon appétit!
King Oyster Mushroom Steaks with Fresh Fig Salsa
Ingredients
- 220 g (7.5 oz) king oyster mushroom steaks (about 5)
- 2 tablespoons butter
- salt, to taste
- freshly ground black pepper, to taste
For the fig salsa
- 4 ripe figs, stemmed and diced
- 2 tablespoons red onion, finely diced
- 2 tablespoons fresh coriander, finely diced
- 2 serrano chilies, finely diced
- 1/2 lime, juice of
- salt, to taste
- balsamic vinegar to serve (optional)
Instructions
- Toss salsa ingredients together in a small bowl. Taste and adjust seasoning as needed. Set aside;Meanwhile, melt butter in a medium skillet. When butter foams, add mushroom steaks to pan in one layer. (You may need to do this in batches.) Cook until the first side is a deep golden brown. Turn, and cook the other side until it is deep golden brown. Season both sides with salt and pepper and remove to serving platter.;Spoon fig salsa over mushroom steaks and serve immediately with a drizzle of balsamic vinegar, if desired.