Recipe by Lipi Events

Oyster Steak with Parsnip Puree, Roasted Cauliflower, and Shiitake Mushrooms

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Meat Meat
Easy Easy
12-14 Servings
1 Hour, 30 Minutes

Follow the steps below to prepare and plate this beautiful, appetizing dish.


Oyster Steak

  • 4–5 oyster steaks

  • oil, for drizzling

  • 3–4 teaspoons Montreal steak seasoning

Parsnip Puree

  • 2 cups chicken or beef stock, such as Manischewitz

  • 1 cup coffee creamer

  • 2 pounds(910 grams) parsnips, peeled and cut into chunks

  • 1 stick margarine, cold and cut into chunks

  • salt, to taste

  • garlic powder, to taste

Shiitake Mushrooms

  • oil, for sautéing

  • 2 8-ounce (225-gram) containers shiitake mushrooms

  • hoisin sauce, for drizzling

Roasted Cauliflower

  • 3 16-ounce (450-gram) bags checked cauliflower (I like the tricolored variety)

  • salt, to taste


  • 1/2 teaspoon sugar

  • salt, to taste


  • parsnip crisps (see note)

  • flavor-infused oils (I use chili oil to add some heat)

  • microgreens

  • browned bread crumbs (see note)

  • shaved raw cauliflower


Prepare the Parsnip Puree


Add stock and coffee creamer to a pot and bring to a boil. Add parsnip chunks. The liquid should just cover the vegetables, not more.


Cook until parsnips are tender. Check if the parsnip is fully cooked by piercing it with a fork. Remove from heat.


Add margarine chunks to the pot. Puree with an immersion blender. Add salt and garlic powder. Once fully pureed to a smooth and silky consistency, transfer to a pan or container.

Prepare the Shiitake Mushrooms


Add oil to a pan over medium-low heat. Add the mushrooms. When they start sizzling, lower the heat to low and cover the pan.


Add hoisin sauce and uncover so the liquid from the mushrooms can evaporate, allowing the mushrooms to brown slightly. I don’t like it fried, so I keep the heat low enough to avoid that. Add stock and allow it to reduce so the mushrooms develop a deeper flavor.

Prepare the Cauliflower


Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).


Place the cauliflower on a baking sheet. Coat the florets with cooking spray and sprinkle with salt.


Place the cauliflower in the oven for about 10 minutes or until it reaches your desired texture. I like when the cauliflower has some bite to it.


Finish off on broil to add a nice char on the edges. Watch closely, as it can burn quickly.

Prepare the Sauce


Heat a pot over medium-high heat and add wine. Reduce the heat to low and allow the wine to reduce by at least half. Add stock and bring to a boil. Once boiling, lower the heat to low again and allow to reduce.


Add hoisin sauce, garlic powder, and sugar. Allow to reduce until the consistency is slightly sticky. Check by gently shaking the pot; if the sauce starts to stick to the pot, it’s ready. Add salt.


Let cool and transfer to a squeeze bottle.

Prepare the Oyster Steak


Preheat the oven to 200 degrees Fahrenheit (90 degrees Celsius).


Preheat a grill pan or frying pan on high heat until scorching hot, about three to four minutes. Drizzle liberally with oil, and after 30 seconds, place the oyster steaks in the pan. The stronger the sizzle, the better. To achieve a beautiful brown crust on all sides, press the steaks down with tongs, turning them on all sides.


Remove the oyster steaks and sprinkle all sides of the meat with Montreal steak seasoning or whichever seasoning you prefer. Place steaks in an aluminum pan, pour oil and meat juices from the frying pan onto the steaks and put them in the oven, uncovered, for 45 minutes. This doesn’t need to be served warm; room temperature is fine.


To make parsnip crisps, peel ribbons of parsnip lengthwise and deep-fry. Remove from oil before they darken. Add salt while hot and let cool. To make browned bread crumbs, add panko crumbs, salt, and paprika to oil in a pan. Stir while cooking to prevent burning.

To Plate


First, warm the plates in the oven to keep the food from getting cold quickly. Begin plating with the oyster steak.


Thinly slice the steak and place a few slices per plate. I usually put five slices per serving. Be creative and remember: There’s no right way to plate.


Next, put the warm puree into a piping bag. Pipe dollops of puree on the plate, not directly on the meat. Let your creativity flow. Then add the cauliflower and mushrooms. Try serving odd number amounts on the plate for a prettier look.


Next, drizzle the sauce into any crevices or space you find but not on the food.


Garnish with some parsnip crisps and any of the additional garnishes you like.


Keep the ratio of meat and puree proportionate. No one likes to find themselves with no puree left by their third bite.
Oyster Steak with Parsnip Puree, Roasted Cauliflower, and Shiitake Mushrooms

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