Ottolenghi's mushroom steaks with butter bean mash
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4
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Cuisine
Middle Eastern, Vegetarian
Ottolenghi's mushroom steaks with butter bean mash
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A slight adaptation of Yotam Ottolenghi's recipe for portobello mushroom steaks with butter bean mash from his cookbook Flavour.
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Ingredients
Mushroom steaks:
- 4 medium to large portobello mushrooms the biggest you can find
- 4 garlic cloves peeled
- ½ onion peeled and cut into 6 wedges (75g)
- 2 Tbsp chipotle in adobo sauce 1 x chopped chilli and 1 Tbsp sauce
- 1 1/2 tsp cumin seeds roughly crushed in a pestle and mortar
- 1 1/2 tsp coriander seeds roughly crushed in a pestle and mortar
- 1 tbsp tomato paste
- 125 ml – 150ml olive oil
Butterbean mash:
- 1 x 400gm tin of butter beans
- Juice of half a lemon about 1 Tbsp
- 1 Tbsp olive oil
- salt & pepper
Instructions
- Preheat the oven to 150°C fan.
- Put all the ingredients for the steaks and 1 teaspoon of flaked salt into a large ovenproof saucepan, for which you have a lid (I tossed everything together to get the mushrooms coated). Arrange the mushrooms so they are domed side up, then top them 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 (I only cooked them for about 10 minutes as they were very well-cooked at this time), 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.
- 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 blitz until smooth.
- Return the blitzed onion mixture to the saucepan, along with the mushroom halves, and place on medium-high heat. Cook for about 5 minutes, for all the flavours, to come together.
- While the mushrooms are cooking, make the mash by putting the beans into a food processor along with the lemon juice, olive oil, 1/2 teaspoon flaked salt and 2 tablespoons of water. Blitz until completely smooth.
- Transfer to a medium saucepan and cook on medium-high heat for about 3 minutes, stirring, until warmed through (I just popped it in the microwave for 2 minutes).
- 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 and its accompanying aromatics (you won’t need all of it, though – see intro).
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