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

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

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.