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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
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
Ingredients
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 Beans1 jar of Queen Butter Beans, drained
1½ tbsp lemon juice
1 tbsp olive oil
½ tsp flaked salt
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