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Name: Filet Mushroom Award: Grilled King Oyster “Steak” with Charred Broccolini & Lemon-Garlic Gremolata
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 large king oyster mushrooms (about 1 lb), cut lengthwise into 1-inch thick planks; 2 tbsp olive oil; 1 1/2 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper; 2 bunches broccolini, ends trimmed; 1 lemon, zested and juiced; 2 tbsp chopped fresh parsley; 2 cloves garlic, finely minced; 1/4 cup toasted walnuts, finely chopped (optional, omit for nut allergy); 1 tsp capers, drained and chopped; 1/4 tsp crushed red pepper flakes (optional); Flaky salt, for finishing

Filet Mushroom Award: Grilled King Oyster “Steak” with Charred Broccolini & Lemon-Garlic Gremolata

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Channeling the Las Culturistas’ playful spirit, this dish transforms the ultra-savory king oyster mushroom into a vegan “filet mignon” worthy of its own absurdist award. Grilling the mushrooms intensifies their meaty texture, while charred broccolini adds color and crunch. A punchy lemon-garlic gremolata brings complexity, bridging bright, briny, and nutty notes for a memorable, culture-forward plate. Whether you’re vegan, pescatarian, or just steak-curious, this bold, tongue-in-cheek entrée is perfect for celebrating the joy and chaos of food culture—no actual beef required!

Ingredients

Instructions

Preheat a grill pan or outdoor grill over medium-high heat. Brush mushroom planks and broccolini with 1 1/2 tbsp olive oil. Sprinkle with 1 tsp salt and black pepper.
Grill mushrooms and broccolini, turning occasionally, until mushrooms are deeply golden and tender and broccolini is charred and crisp-tender, 3-4 minutes per side. Transfer to a platter.
While vegetables grill, combine lemon zest, lemon juice, parsley, garlic, walnuts (if using), capers, remaining 1/2 tbsp olive oil, remaining 1/2 tsp salt, and red pepper flakes in a small bowl to make the gremolata.
Arrange grilled king oyster mushrooms and broccolini on a serving platter. Spoon gremolata generously over the top. Sprinkle with flaky salt and extra parsley, if desired.
Serve immediately, celebrating the absurdity and deliciousness of a “steak” that’s actually a meaty, umami-packed mushroom.