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Name: Filet Mignon-Inspired King Oyster Mushroom Steaks with Red Wine Shallot Reduction
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large king oyster mushrooms (about 1 lb total), cleaned and stems trimmed; 2 tbsp olive oil; 1 tbsp unsalted butter; 1 large shallot, finely minced; 2 cloves garlic, minced; 1/2 cup dry red wine; 1/2 cup vegetable broth; 1 tsp fresh rosemary, finely chopped; 1 tsp fresh thyme leaves; 1 tsp soy sauce (or tamari for gluten-free); Salt and freshly ground black pepper, to taste; Zest of 1 lemon; 1 tbsp chopped fresh parsley (for garnish)

Filet Mignon-Inspired King Oyster Mushroom Steaks with Red Wine Shallot Reduction

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Celebrate the spirit of the Las Culturistas Culture Awards with a vegetarian entrée that brings steakhouse drama and flavor—minus the beef. Meaty king oyster mushrooms are transformed into 'filet mignon' steaks, seared for golden crust and roasted until tender. The dish is elevated with a silky red wine shallot reduction, fresh herbs, and a pop of lemon zest for complexity and brightness—a nod to flavor layering for true culinary impact. This main course is playful, deeply savory, and totally award-worthy for your next dinner party or special night in.

Ingredients

Instructions

Preheat oven to 425°F (220°C).
Slice each king oyster mushroom lengthwise into 1/2-inch thick 'filets.' Score the surface lightly in a crisscross pattern to help them absorb flavor.
Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add the mushroom filets and sear until deep golden brown on each side (about 2-3 minutes per side). Season generously with salt and pepper.
Transfer the skillet with mushrooms to the oven and roast for 10 minutes, until tender and juicy. Remove mushrooms and set aside (tent with foil to keep warm).
Return the skillet to medium heat and add the remaining 1 tbsp olive oil and 1 tbsp butter. Add minced shallot and sauté until translucent, 1-2 minutes. Add garlic, rosemary, and thyme, stirring until fragrant, about 30 seconds.
Deglaze the pan with red wine, scraping up any browned bits. Let it reduce by half, then add vegetable broth and soy sauce. Simmer until the sauce is glossy and reduced, 3-4 minutes. Stir in lemon zest for brightness. Taste, season with salt and pepper if needed.
Plate mushroom steaks, spoon the red wine shallot reduction over top, and sprinkle with fresh parsley. Serve with your favorite sides.