Slice of a tiny bit off of the bottom of each mushroom so you have a sort of flat surface to work with. Heat olive oil in a cast iron skillet if you have one. Add the mushrooms and allow them to heat for a couple of minutes, sprinkle with salt & pepper, then add another skillet or heavy pot on top to press the mushrooms down.
After a few minutes, remove the weighted pot or skillet, flip the mushrooms over, sprinkle the other side with salt & pepper & repeat this step a few times so you heat & crisp up both sides of the mushroom steaks evenly without burning them. You may need to add a bit more olive oil to the skillet during this step & you will notice moisture being released.
After both sides are evenly cooked, remove the skillet from the heat, sprinkle the mushrooms with the minced garlic and add it to the oven for 10 minutes at 400°F.
After the 10 minutes are up, deglaze the pan by removing the steaks, adding the 2 tbsp vegan butter & scraping the bottom of the pan mixing well. Add the steaks back in and toss to coat.
Serve with any sides like mashed potatoes, spinach, rice, beans, plantains! You can also use steak or BBQ sauce. Enjoy!
Vegan Yoga Momma 