6ozVery clean hen of the woods mushrooms broken into large clusters, I like about 4-6 ounce pieces
Kosher Salt
2tablespoonsCooking oilor as needed
A weight for pressing down the mushroomsthis could be a rock, log, cinder block, a pan, whatever. If it's an oddly shaped item, or crumbly (wood) wrap it in foil before it contacts your mushrooms
Basting and finishing (optional)
A couple lightly crushed garlic cloves
4Tablespoonsunsalted butter This is a starting point, you just need enough butter to be able to baste the steaks.
Small handful of fresh thyme
Instructions
Clean the hens by swishing in cool water, gently peering inside the leaves to make sure their cleaned, trimming with a paring knife as needed, then allowing to drain on paper towels.
Heat the oil in a pan or on a griddle until hot, but not smoking. Add the mushroom clump and season with salt, placing the weight on top, then cook until the underside is deeply caramelized, then flip and repeat.
If the pan gets dry, add a little more oil. When both sides of the mushroom are deeply caramelized and browned, add the butter, garlic cloves and thyme to the pan, cook for a few minutes more, basting with the butter as it foams.
When you can't take it anymore and the house smells delicious, remove the hen steak(s) to a paper towel to weep excess oil for a moment, sprinkle with some flaky salt or just a little extra kosher salt, and serve as a center of the plate item with your favorite side dishes, garnishes, etc.
Video
Notes
Put them on a steak, eat them as a vegetarian steak, or just sprinkle some on some salt and use a paper plate, there's no wrong way to eat these. Of course you don't need to use a literal brick, but you could, I'd wrap it in foil first though. Just think of "cooking under a brick" as "pressed while cooking".