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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

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beans_recipe_portobello mushrooms_chilli oil_butter beans_ottolenghi
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Rated 5.0 by 5 users.

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 Ottolenghi

Feeds: 4
Takes: 1.35 hours
Ve G

Ingredients

For the mushrooms

8 medium to large portobello mushrooms (about 650g), stems removed

10 garlic cloves, peeled

1 onion, peeled and cut into 6 wedges

1½ tbsp chipotle chilli flakes

1 red chilli

4 tsp cumin seeds, roughly crushed in a mortar

1 tbsp coriander seeds, roughly crushed in a mortar

2 tbsp tomato paste

400ml olive oil

1 tbsp flaked sea salt

 For the Butter Beans

1 jar of Queen Butter Beans, drained

1½ tbsp lemon juice

1 tbsp olive oil

½ tsp flaked salt

Shop The Recipe

Queen Butter Beans
Queen Butter Beans
570g / Bold Pack (6) £22.00

Directions

1

For the full directions, head to The Guardian website

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