PORTOBELLO STEAKS AND BUTTER BEAN MASH
SERVES 4
8 medium to large portobello mushrooms (about 650g), stems removed
10 garlic cloves, peeled
1 onion, peeled and cut into 6 wedges (150g) 1½ tablespoons chipotle chilli flakes
1 red chilli (15g)
4 teaspoons cumin seeds, crushed 1 tablespoon coriander seeds, crushed 2 tablespoons tomato paste
400ml olive oil
Butter bean mash:
1 × 700g jar of good-quality cooked large butter beans, drained (500g)
1½ tablespoons lemon juice
1 tablespoon olive oil
Flaked sea salt
Preheat the oven to 150°C fan.
Put all the ingredients for the steaks and 1 tablespoon of flaked salt into a large ovenproof saucepan, for which you have a lid. Arrange the mushrooms so they are domed side up, then top 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, or until the mushrooms are very tender. Use a pair of tongs to transfer them to a chopping board, then cut them in half and set aside.
Put the onion, garlic and chilli (discarding the stem) into a food processor and blitz until smooth. Return to the saucepan, along with the mushrooms, and cook for about 5 minutes.
While the mushrooms are cooking, make the mash by putting the beans in a food processor along with the lemon juice, olive oil, ½ teaspoon of flaked salt and 2 tablespoons of water. Blitz until smooth. Transfer to a medium saucepan and cook on a medium-high heat for about 3 minutes, stirring, until warmed through.
Serve the mash, mushrooms and the sauce.
From ‘Ottolenghi FLAVOUR’ by Yotam Ottolenghi and Ixta Belfrage (£27, Ebury Press). Photograph: Louise Hagger