Name: Grilled Wine Cap Steaks with Chimichurri
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 2-3
Cuisine: Gourmet mushroom
Ingredients: 4 large Wine Cap mushrooms (3-4 inches across), stems trimmed flush; 3 Tbsp olive oil; 2 Tbsp soy sauce; 1 Tbsp balsamic vinegar; 2 cloves garlic, smashed; 1/2 tsp smoked paprika; 1/2 tsp kosher salt; — CHIMICHURRI —; 1 cup tightly packed fresh flat-leaf parsley; 1/4 cup tightly packed fresh oregano (or 1 Tbsp dried); 4 cloves garlic; 1 red Fresno chili (or 1/2 tsp red pepper flakes); 1/4 cup red wine vinegar; 1/2 cup olive oil; 3/4 tsp kosher salt; 1/2 tsp black pepper

⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Grilled Wine Cap Steaks with Chimichurri

Vegan

Thick Wine Cap caps cut into 'steaks', marinated briefly, grilled over high heat until charred at the gills, then drowned in a vivid Argentinian chimichurri. Vegan steakhouse main course.

15min Prep

10min Cook

25min Total

Serves 2-3 Yield

Easy Difficulty

Ingredients

Vegan as written

Vegan as written — chimichurri is naturally plant-based (herbs, olive oil, vinegar, garlic).

MotorSpores test kitchen

Steps

Whisk the marinade ingredients (3 Tbsp olive oil through 1/2 tsp salt) in a shallow dish. Lay the Wine Cap mushrooms in, turning to coat. Let sit 15 minutes.

Make chimichurri: finely chop parsley, oregano, garlic, chili by hand or pulse in food processor 4-5 times — keep texture. Stir into the vinegar + olive oil + salt + pepper in a bowl. Let rest 10 minutes.

Heat a grill (or grill pan) to medium-high. Brush grates clean and lightly oil.

Lay Wine Caps gill-side up. Grill 4 minutes until pronounced grill marks.

Flip. Grill 4 more minutes — caps wilt and brown deeply.

Move to a board. Slice thickly. Plate and spoon chimichurri generously over the warm slices.

Serve with grilled bread to mop up the green sauce + extra chimichurri at the table.

Grilled Wine Cap Steaks with Chimichurri

Steps

Other ways to cook Wine Cap

Roasted Wine Caps with Rosemary & Garlic

Wine Cap Mushroom Burgers with Garlic Aioli