Mushrooms are often used as substitutes for chicken or pulled pork in plant-based recipes—when cooked correctly, mushrooms can gain a meat-like texture. We already know that cast iron works great when you want to expertly sear any sort of protein or vegetable, but factoring in the weight of the additional cast iron skillet on top of the mushroom helps compact the proteins in the mushroom, and create a springy, meat-like texture.
Our recipe was inspired by Wicked Healthy’s pan-pressing technique, which uses the magic of cast iron to create an incredible sear on the outside of an oyster mushroom, with a juicy, tender center. It requires only a couple of ingredients, and the delicious end result is more about the cooking technique. You can serve it on a bun with some mayo, tomato, and lettuce, shred it with a fork and serve on slider rolls with some coleslaw, or chop it up and add into any dish of your choice.
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