Mushroom 'Steak' & Frites Recipe

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 aquafaba or other vegan 'egg' substitute
45g fresh breadcrumbs
1 heaped tbsp steak seasoning
1tbsp Henderson's Relish
1tbsp dark soy sauce
2tbsp tapioca starch
1tbsp chickpea 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 leaves

Method

Prepare the frites by peeling the potatoes and cutting them into 4-mm wide matchsticks. If you use large baking potatoes the frites will be nice and long. Place them in a bowl of cold water to stop them browning.

Heat the vegetable oil in a large pan or wok to approx. 165 0C.

Drain the potato matchsticks and pat dry. Fry them, in batches if needed, taking care not to crowd the pan. Cook for 3-4 minutes. They should not brown at all, but still be almost cooked. Remove and drain on paper towels.

Trim the gills from the mushrooms, then dice the stems and cups into .-1 cm pieces. Place a small frying pan over a medium heat and add 2tbsp of the coconut oil. Add the onions and soften slightly 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 remaining 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 to 190°C 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.

Recipe courtesy of Plant-Based Burgers by Jackie Kearney, published by Ryland Peters & Small. Photography by Clare Winfield © Ryland Peters & Small.

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