Name: Pan-Seared Mushroom Steaks with Garlic Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large King Oyster mushrooms; 6 oz Tempeh; 0.5 cup Cooked brown lentils; 0.25 tbsp Olive oil; 2 cloves Garlic; 1 tbsp Tamari; 1 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley; 1 tsp Lemon juice

Pan-Seared Mushroom Steaks with Garlic Herb Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Mushroom Steaks with Garlic Herb Sauce

Meaty king oyster mushrooms and savory tempeh are pan-seared until golden-brown and served over a bed of earthy lentils with a vibrant garlic-herb drizzle.

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NUTRITION

Protein

49.9g

Fat

24.6g

Carbs

55.7g

SERVINGS

1 serving

INGREDIENTS

2 large King Oyster mushrooms

6 oz Tempeh

0.5 cup Cooked brown lentils

0.25 tbsp Olive oil

2 cloves Garlic

1 tbsp Tamari

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tsp Lemon juice

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PREPARATION

1
Slice the King Oyster mushrooms lengthwise into thick steaks and score them in a crosshatch pattern on both sides.
2
Slice the tempeh into thin strips to ensure maximum surface area for browning.
3
Heat the olive oil in a large cast-iron skillet over medium-high heat.
4
Place the mushroom steaks and tempeh strips in the skillet, searing for 4 to 5 minutes per side until they are deeply caramelized and crispy.
5
Add the minced garlic, smoked paprika, sea salt, and black pepper to the pan during the final 2 minutes of cooking.
6
Deglaze the pan by adding the tamari and lemon juice, tossing the mushrooms and tempeh to coat them in the savory glaze.
7
Warm the cooked lentils in a small saucepan or microwave until heated through.
8
Plate the lentils as a base, top with the seared mushroom steaks and tempeh, and garnish with freshly chopped parsley.