Portobello steaks and butter bean mash
Portobello steaks and butter bean mash
Try a new angle on presenting this classic!
Total Time
Servings
Ingredients
- 8 medium to large portobello mushrooms , stems removed
- 10 garlic cloves, peeled
- 1 onion, peeled and cut into 6 wedges
- 1½ tbsp chili flakes
- 1 red chilli
- 4 tsp cumin seeds, roughly crushed in a pestle and mortar
- 1 tbsp coriander seeds, roughly crushed in a pestle and mortar
Olive oil drizzle
- 1 tbsp tomato paste
- 4 oz olive oil
- Butter bean mash:
- 1 × 1.5 lb jar of cooked large butter beans, drained (1 lb)
- 1½ tbsp lemon juice
- 1 tbsp olive oil
- Sea salt or kosher salt
Instructions
1. Preheat the oven to 300.
2. Put all the ingredients for the steaks and 1 tablespoon of salt into a large ovenproof saucepan. Arrange the mushrooms so they are top side up, then top with a piece of parchment paper, pushing it down to cover all the ingredients. Cover with the lid, then transfer to the oven for 1 hour. Turn the mushrooms over, replacing the paper and lid, and return to the oven for 20 minutes more, or until the mushrooms are very tender but not falling apart. Use a pair of tongs to transfer the mushrooms to a chopping board, then cut them in half and set aside.
3. Use a spoon to remove the onion, garlic and chilli (discarding the stem) – don’t worry if you scoop up some of the spices and oil. Put them into the small bowl of a food processor and pulse until smooth. Return the onion mixture to the saucepan, along with the mushroom halves, and place on a medium-high heat. Cook for about 5 minutes, for all the flavours to come together.
4. While the mushrooms are cooking, make the mash by putting the beans into a food processor along with the lemon juice, olive oil, ½ teaspoon flaked salt and 2 tablespoons of water. Process until completely smooth. Transfer to a medium saucepan and cook on a medium-high heat for about 3 minutes, stirring, until warmed through.
5. To serve, divide the butter bean mash between four plates. Top with four mushroom halves per plate and spoon over a generous amount of the oil .