Mushroom "Steaks" & Mash
- 4 king mushrooms
- 5 tablespoons soy sauce (I really recommend you use the Japanese oyster soy sauce below)*
- 2 tablespoon garlic infused oil
- A few drops liquid smoke
- 1/4 teaspoon smoked salt
- 1/4 teaspoon finely ground black pepper
-
2 tablespoons of finely chopped chives to serve
-
500g/1.1lbs. potatoes
- 50g/1.7ozs. butter, softened
- 75ml/2.65ozs. cream, hot
- Salt and pepper to season
*Smoked salt can be purchased at large delis and gourmet stores. Maldon salt is one brand, I also have smoked salt from Pialligo estate. I purchased liquid smoke from David Jones food hall.
The oyster soy sauce is by brand Asamurasaki although the name is written only in Japanese script. A photo of the soy sauce in the box is on this post and it is stocked at Tokyo Mart in Northbridge and larger Japanese grocery stores.
This Japanese soy sauce is meant to accompany cooked oysters. I actually use it as a regular soy sauce with sushi and sashimi as it has so much more flavour than regular soy sauce and I think it contributes a lot to this dish.
Step 1 - Make the mashed potato first as that takes the longest. Boil the potatoes in the skin until they are tender and the skin splits (about 45 minutes depending on the size of the potatoes). Remove the skins and then pass through a ricer back into the original pot. Heat the potato and stir using a flat bottomed spatula or wooden spoon, removing all excess water. Add the butter and cream and mix and add salt and pepper to taste.
Step 2 - While the potatoes are boiling, slice the mushrooms into 1/4 inch slices vertically. Combine the soy sauce, oil, liquid smoke, salt and pepper in a bowl and marinate the mushrooms in this for 30-45 minutes turning to coat the mushrooms.
Step 3 - Grill or pan fry the mushrooms for 3-4 minutes and then turn over and cook for 2 minutes.