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Portobello Steaks with Chilli Oil + Butter Bean Puree
"This is a sort of vegan equivalent of steak and mash. The oil the mushrooms are cooked in turns into something similar to harissa, with a deep, umami flavour and a real kick, so leave out the red chilli if you prefer less heat. This will make more oil than you need: keep any excess in a sealed container in the fridge, for spooning over grilled veg or meat.The mash can be warmed up or served at room temperature."Yotam Ottlenghi
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Portobello Mushrooms with Chilli Oil + Butter Bean Puree
Rated 5.0 stars by 4 users
Category
Veggie Mains
Servings
4
Prep Time
15 minutes
Cook Time
1 hour 35 minutes
Author:
Yotam Ottolenghi
"This is a sort of vegan equivalent of steak and mash. The oil the mushrooms are cooked in turns into something similar to harissa, with a deep, umami flavour and a real kick, so leave out the red chilli if you prefer less heat. This will make more oil than you need: keep any excess in a sealed container in the fridge, for spooning over grilled veg or meat.The mash can be warmed up or served at room temperature."
Yotam Ottlenghi
Ingredients
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8 medium to large portobello mushrooms (about 650g), stems removed
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10 garlic cloves, peeled
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1 onion, peeled and cut into 6 wedges
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1½ tbsp chipotle chilli flakes
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1 red chilli
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4 tsp cumin seeds, roughly crushed in a mortar
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1 tbsp coriander seeds, roughly crushed in a mortar
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2 tbsp tomato paste
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400ml olive oil
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1 tbsp flaked sea salt
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1 jar of Queen Butter Beans, drained
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1½ tbsp lemon juice
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1 tbsp olive oil
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½ tsp flaked salt
For the mushrooms
For the Butter Beans
Directions
For the full directions, head to The Guardian website
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