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Prep Time: 30 min
Cook time: 1.5 hr
Yield: 5 servings
4 portobello mushrooms
5 cloves garlic, peeled
1/2 onion, peeled and cut into 6 wedges
1/2 tbsp chipotle chilli flakes
2.5 tsp cumin seeds, roughly crushed in a pestle and mortar
1 tbsp coriander seeds, roughly crushed in a pestle and mortar
2 tbsp tomato paste
3/4 cups +3 tbsp olive oil
White bean purée
1 x 700g can of white beans (any type)
1 1/2 tbsp lemon juice
1 tbsp olive oil
Preheat oven to 325F.
Put all the ingredients for the 'steaks' and 1 tbsp sea salt into a large oven safe pan, with a lid.
Arrange the mushrooms so they are dome side up, then top with a piece of parchment paper, pushing it down to cover all the ingredients. Cover with the lid, and put in the oven for 1 hour.
Turn the mushrooms over, replacing the paper and lid and return to the oven for 20 minutes more.
Use a pair of tongs to remove the mushrooms to a cutting board. Slice them in half and set aside.
Save the remaining ingredients in the pot to spoon over your finished dish.
Reserve 1/3 of the beans and set aside. Put the remaining beans into a food processor (or blender) along with the lemon juice, olive oil and 1/2 tsp salt.
Blend until completely smooth. Transfer to a medium saucepan, add the whole beans to the pot and cook on a medium heat for about 5 minutes, stirring until warmed through.
Plate the portobellos on top of the purée and drizzle with the ingredients from the mushroom pot.
The inspiration for this recipe is one written by Yotam Ottolenghi.