Cooking time: 25 minutes
Ingredients: (serves 4)
1/2 cup (125 ml) Teriyaki sauce
2 cloves garlic, finely grated
1 tablespoon (15 ml) fresh ginger, finely grated
3-4 thyme thyme sprigs, leaves only
400 g whole mushrooms (I used 250 g big brown mushrooms and 150 g small button mushrooms)
about 4 x 200 g beef steak (I used aged bone-in sirloin)
45 ml olive oil
salt & pepper to taste
- Line a standard baking tray with foil and pre-heat oven to 230 C.
- Pour the Teriyaki sauce into a large zip-sealing bag. Add the grated garlic & ginger, seal and give it a shake.
- Add the mushrooms, press out the excess air, seal and shake well to cover the mushrooms all over.
- Pour the marinated mushrooms out on the lined tray and arrange in a single layer, stem-side up for larger mushrooms. Roast for 20 minutes at 230 C until caramelized & tender.
- While the mushrooms and roasting, brush the steaks with oil on both sides and season generously with salt & pepper. Heat a large pan (preferably an iron skillet) over high heat until it reaches smoking point. Pan-fry the steaks to your preferred liking – I prefer medium-rare, which is about 3,5 minutes a side. Don’t fuss too much over the steaks, just let them do their thing and turn once – they will generate a lot of smoke, so open a kitchen window.
- When the steaks are done, transfer them to a plate/platter and cover with foil to rest for 5 minutes at room temperature.
- Remove the mushrooms from the oven once they are brown and tender with sticky darker bits on the edges of the pan.
- Serve the steaks immediately after resting, topped generously with the whole roasted mushrooms and served with a side salad.
Note: These Teriyaki roasted mushrooms are an excellent topping on fluffy baked potatoes, creamy polenta or risotto, but also work so well at room temperature in a salad with rocket, avo and feta. Not all Teriyaki sauces are the same – taste yours and adjust seasoning if necessary.