Ottolenghi Portobello Mushroom 'Steaks' & Butter Bean Mash

 Portobello Mushroom 'Steaks' and Butter Bean Mash from Flavour by Yotam Ottolenghi. Suitable for vegans and dairy-free diets.

OTTOLENGHI PORTOBELLO MUSHROOM 'STEAKS' AND BUTTER BEAN MASH

These sumptuous, juicy mushrooms topped with a chipotle flavoured sauce on a creamy butter bean mash comes from the new cookbook Flavour by Yotam Ottolenghi.

They are called steaks, but of course, they are completely vegan.

And don't they look good?

FLAVOUR BY OTTOLENGHI

The latest gorgeous tome by Yotam Ottolenghi and co-authored by Ixta Belfrage is a wonderful new cookbook with the most drool-worthy full-page photos and recipes that celebrate vegetables in the most exciting way.

It is divided into three sections:

SECTION 1 - PROCESS

This section focuses on methods of cooking vegetables for the best possible flavour. 

• Charring 
• Browning
• Infusing
• Ageing

Recipes to look out for in this section are:

1. Hasselback Beetroot with Lime Leaf Butter
2. Cabbage 'Tacos' with Celeriac and Date Barbecue Sauce
3. Barley, Tomato and Watercress Stew
4. The ultimate Traybake Ragu
5. Za'atar Cacio E Pepe (bucatini pasta with a cheesy za'atar dressing, you could use spaghetti)

SECTION 2 - PAIRING

This section looks at how flavours work together including sweetness, fat, acidity and chilli heat.

• Sweetness
• Fat
• Acidity
• Chilli Heat

Recipes to look out for in this section are:

1. Butternut, Orange and Sage Galette
2. One-Pan Orecchiette Puttanesca
3. Romano Pepper Schnitzels
4. Noor's Black Lime Tofu
5. Spicy Berbere Ratatouille with Coconut Salsa

SECTION 3 - PRODUCE

This section looks at vegetables that really are the star of the show and ways to make their flavour shine.

• Mushrooms
• Alliums
• Nuts & Seeds
• Sugar: Fruit and Booze

Recipes to look out for in this section are:

1. Noodle Salad with Mushroom and Peanut Laab
2. Sweet & Sour Onion Petals
3. Tofu Meatball Korma
4. Spicy Roast Potatoes with Tahini and Soy
5. Watermelon and Strawberry Sorbet

One of the features of this book I really love is the app that accompanies the book, so you can take recipes into the kitchen on your phone instead of getting your beautiful new book splashed.

It also means you can check on the ingredients when you go shopping so you can buy just what you need.

Extracted from Ottolenghi FLAVOUR by Yotam Ottolenghi and Ixta Belfrage (Ebury Press, £27). Photo by Louise Hagger.

VEGETARIAN AND VEGAN RECIPES

This book is not a vegetarian cookbook, but it is a dream for vegetarians. However, it does include a lot of dairy and eggs. 

For vegan readers, dairy can easily be substituted with vegan butter, cheese, yoghurt, creme fraiche, cream cheese and cream, but many of the egg-based recipes would be harder to convert.

A few ingredients to watch out for:

Worcestershire Sauce - isn't suitable for vegetarians or vegans, but you can buy a vegan version in the free-from section of supermarkets.

Parmesan - is never vegetarian or vegan, but there are veggie and vegan alternatives that are very similar.

Anchovies - a few recipes include anchovies, substitute these with capers or umeboshi paste which also has an umami flavour.

Fish sauce - a few recipes call for fish sauce, either substitute with vegan Worcestershire sauce or soy sauce

Vegetarian Recipes (with a handful of tweaks (see above) = 108

Vegan Recipes (including those that can be easily tweaked with vegan dairy) = 78

It's a fabulous book for everyone, with so many inspirational ideas and recipes.

Extracted from Ottolenghi FLAVOUR by Yotam Ottolenghi and Ixta Belfrage (Ebury Press, £27). Photo by Jonathan Lovekin

Ottolenghi FLAVOUR 

by Yotam Ottolenghi and Ixta Belfrage

• Released - September 2020
• Hardback - 320 pages
  
• ISBN : 978-1785038938
• Published by - Ebury Press
• Price - £27

PORTOBELLO MUSHROOMS

Portobello mushrooms are the hero ingredient of this dish.

If you can't find portobello mushrooms, you can use any large flat cap mushrooms.

They have that substantial texture that makes you think you are tucking into something rather special and when cooked they are juicy with a earthy flavour.

Love mushrooms? You may also like creamy Vegan Mushroom Carbonara

BUTTER BEANS

Ottolenghi calls for a 700g jar of good quality cooked large butter beans, but unless you shop in a deli or high-class shop, you may find it difficult to find this type of jarred butter beans.

It's fine to use tinned butter beans for this recipe.

The tinned butter beans generally come in 400g/14 oz tins (cans). Just use 2 tins and add a little extra olive oil.

TOMATO PASTE

Tomato paste is similar to tomato puree but it is cooked for longer and has a richer flavour.

If you really can't find tomato paste, you could use tomato puree but it would be thinner.

A sundried tomato paste would also be good in this recipe.

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MORE MUSHROOM RECIPES TO TRY

• BBQ Pizza Stuffed Mushrooms
• Garlic Mushroom & Spinach Puff Tart
• Mushroom Rice Bake with Gravy
• Scottish Mushroom Stew
• Scottish Mushroom, Tattie & Neep Pie

baked mushooms, mushroom bake, oven baked mushrooms, ottolenghi recipe, Recipe from Ottolenghi Flavours, butter bean mash, bean mash

dinner

Vegan

Yield: 4

Author: Yotam Ottolenghi

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Portobello 'Steaks' and Butter Bean Mash

Portobello Mushroom 'Steaks' and Butter Bean Mash from Flavour by Yotam Ottolenghi. Suitable for vegans and dairy-free diets.

Prep time: 15 MinCook time: 1 H & 25 MTotal time: 1 H & 40 M

Ingredients

Portobello 'Steaks'

• 8 portobello mushrooms
• 10 cloves garlic, peeled
• 1 onion, peeled and cut into 6 wedges
• 1/2 tbsp chipotle chilli flakes
• 1 red chilli
• 4 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
• sea salt
• 400ml/ 1.5 cups +3 tbsp olive oil

Butter Bean Mash

• 1 x 700g jar of butter beans (see notes)
• 1 1/2 tbsp lemon juice
• 1 tbsp olive oil
• sea salt

Instructions

1. Preheat oven to 170c/150c fan/325f/gas mark 3.
2. Put all the ingredients for the 'steaks' and 1 tbsp sea salt into a large ovenproof pan, which has a lid. 
3. 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.
4. 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 but not falling apart. 
5. Use a pair of tongs to remove the mushrooms, to a chopping board, then cut them in half and set aside.
6. Use a spoon to remove the onion, garlic and chilli, don't worry if you scoop up some of the spices and oil. Put them into a food processor or blender and blitz until smooth.
7. Return the blitzed onion mixture, to the pan, along with the mushroom halves and place on a medium heat. Cook for about 5 minutes for the flavours to come together.
8. While the mushrooms are cooking, make the mash by putting the beans into a food processor (or blender) along with the lemon juice, olive oil and 1/2 tsp salt and 2 tbsp water. Blitz until completely smooth. Transfer to a medium saucepan and cook on a medium heat for about 5 minutes, stirring until warmed through.
9. To serve, divide the butter bean mash between 4 plates. Top with 4 mushroom halves per plate and spoon over a generous of the oil and it's accompanying aromatics (you won't nee all of it though). 
10. Enjoy!

Notes:

If you can't find a 700g jar of butterbeans, you can use 2 x 400g tins of butter beans and add a little extra lemon and olive oil. If you don't have sea salt, you can use table salt. This dish is best served freshly made, but you can keep leftovers in the fridge for 2-3 days. You will make more oil than you need. Keep the rest in the fridge and save to drizzle over grilled vegetables, noodles or a grain salad.

Calories

515.50

Fat (grams)

21.51

Sat. Fat (grams)

4.65

Carbs (grams)

57.33

Fiber (grams)

16.73

Net carbs

40.61

Sugar (grams)

11.09

Protein (grams)

28.53

Sodium (milligrams)

2455.69

Cholesterol (grams)

27.56

Created using The Recipes Generator

Disclosure: I bought this cookbook myself. The publisher kindly gave me photos to use and permission to publish the recipe. I was not expected to write a positive review.