You can turn oyster mushrooms into a deliciously crispy, chewy beef-like steak! Just take a cluster of mushrooms marinated in teriyaki sauce and pan-fry it between two cast iron skillets to make them flat and crispy. You will find a variety of fresh oyster mushrooms from Deerhoof Gardens at the market this week!

  • 2 Tbsp coconut oil
  • 16 oz oyster mushrooms
  • ½ cup teriyaki sauce
  • 2 tsp corn starch
  • ½ tsp garlic powder
  • 2-3 pinches salt and pepper
  • 3 baby bok choy

No need to wash oyster mushrooms. Cut off the last bit of the stem, and you are good to go.

To turn the teriyaki sauce into a marinade, you need to heat it over medium/high heat with cornstarch until it thickens. It should not take longer than a couple of minutes.

Heat up your cast-iron skillet over medium/high heat. Add coconut oil.

Spread the cluster of oyster mushrooms evenly in a circle with caps down. Use a smaller cast iron skillet and press down the mushroom as much as you can. Try to distribute the weight evenly, so they get flattened evenly.

Fry them for approx. 8-10 minutes. Check time to time to ensure they don’t get burnt. When

When the first side is ready, season it with salt, black pepper, and half of the garlic powder before flipping it over with a tong.

Turn the heat down to medium. Add a bit more oil, and season the other side as well. Press it down again with the smaller skillet and fry them approx. 4-5 minutes or until they are crispy but are not charcoal.

When they are ready, take it off the heat and let it cool for a bit.

Brush them generously with the teriyaki marinade on both sides. Grill it over medium heat in a grill pan to get the sauce sticky on both sides.

Serve it with sautéed bok choy. Cut it in half and sauté on a grill pan heated over medium heat until it softens and gets yummy charcoal stripes.


  • Watch the heat! – Pan-frying means high heat, so you must start with high when frying the mushrooms. However, when grilling it with the marinade you need to turn down the heat. 
  • Minced garlic vs garlic powder – Finely chopped garlic can get burnt easily and will taste bitter. We recommend using garlic powder in this recipe.