Oyster Mushroom Steak

An oyster mushroom tries to get into an exclusive night club but the bouncer says, “Sorry little fella, this is a trendy place. I only let the most fun and hip people in.”“Oh come on, people love me!” pleads the oyster mushroom, “Just ask anyone and they'll tell you that I'm a fungi!”
Brewer's Mushrooms was at the newly opened Turkey Creek Public Markets yesterday. They sell gourmet mushrooms and grow your own mushroom kits, pretty cool stuff.
These were much better than store bought mushrooms, even quality ones. The freshness makes a difference. They have a meaty texture, the earthy taste associated with mushrooms and just a hint of umami. I bought a ¼ pound, got some ideas from Chef and headed home with a plan.
I set my Big Green Egg up for indirect heat (plate setter in, legs up) at 250f. I rubbed a thick ribeye with Steven Raichlen's Lone Star rub and put it on the grill.
Oyster Mushroom Steak
adapted from Chef Amber Sue
Makes enough for 1 or 2 steaks
1-2 Tbsp olive oil
¼ cup yellow onion, diced
4 ounces oyster mushrooms
1 tsp Draper'sAll-Purpose Rub (or other bbq rub)
3 cloves garlic, minced
1 Tbsp thyme
2 Tbsp butter, unsalted
Preheat a cast iron skillet over medium high heat on the grill. Add the oil and let it heat up until it is shimmering. Add the onion and saute for 2-3 minutes. Add the mushrooms, season with the rub, and cook another 2-3 minutes.