Mushroom ‘Steak’ and Frites Recipe

by Jackie Kearney

Serves

3–4

Ingredients

6 Portobello mushrooms, cleaned
4tbsp flavourless coconut oil, gently melted
2 red onions, finely diced
2–3 garlic cloves, peeled and chopped
½ small glass of red wine, (optional)
240g cooked black beans, mashed
45g rolled oats
3tbsp vegan ‘egg’ substitute
45 g/generous ½ cup fresh breadcrumbs
1 heaped tbsp steak seasoning
1tbsp Henderson’s Relish
1tbsp dark soysauce
2tbsp tapioca starch
1tbsp chickpea/gram flour

For the frites

2 large baking potatoes
1tsp salt
vegetable oil, for deep frying

To serve

peppercorn sauce (optional)
ketchup and vegan mayonnaise (optional)
rocket/arugula leaves

Method

Prepare the frites by peeling the potatoes and cutting them into 4mm wide matchsticks. Place in a bowl of cold water to stop them browning.

Heat the vegetable oil in a large pan.

Drain the potato and pat dry. Fry them, in batches, for 3-4 minutes. They should not brown at all. Remove and drain on paper towels.

Trim the gills from the mushrooms, then dice the stems and cut into ½-1cm pieces. Place a small frying pan over a medium heat and add 2tbsp of the coconut oil. Add the onions and soften for a few minutes. Then add the garlic and wine, if using, and cook for another 2-3 minutes over a high heat to reduce all the liquid. Remove from the heat.

Tip the onion mixture into a large bowl and add all the remaining ingredients including the coconut oil. Wet your hands, and then mix well. Shape the mixture into burger-like patties.

Place a large frying pan onto a medium heat and add 2tbsp of oil. Gently fry the patties for 3-5 minutes on each side until they are just browning.

Meanwhile heat up the oil for the frites and cook the fries for a second time for 2-3 minutes until golden and crispy. Drain on paper towels, then season well with salt. Serve immediately.

Extracted from Vegan Mock Meat Revolution by Jackie Kearney, published by Ryland Peters & Small. Photography by Clare Winfield.

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