Best Pepper Steak With Butter Bean Mash And Portabella Mushrooms Recipes

OTTOLENGHI'S MUSHROOM STEAKS WITH BUTTER BEAN MASH

Steps:

• Preheat the oven to 150°C fan.
• Put all the ingredients for the steaks and 1 teaspoon of flaked salt into a large ovenproof saucepan, for which you have a lid (I tossed everything together to get the mushrooms coated). 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 (I only cooked them for about 10 minutes as they were very well-cooked at this time), or until the mushrooms are very tender but not falling apart. Use a pair of tongs to transfer the mushrooms to a chopping board, then cut them in half and set aside.
• Use a spoon to remove the onion, garlic and chilli (discarding the stem) - don't worry if you scoop up some of the spices and oil. Put them into the small bowl of a food processor and blitz until smooth. Return the blitzed onion mixture to the saucepan, along with the mushroom halves, and place on medium-high heat. Cook for about 5 minutes, for all the flavours, to come together.
• While the mushrooms are cooking, make the mash by putting the beans into a food processor along with the lemon juice, olive oil, 1/2 teaspoon flaked salt and 2 tablespoons of water. Blitz until completely smooth. Transfer to a medium saucepan and cook on medium-high heat for about 3 minutes, stirring, until warmed through (I just popped it in the microwave for 2 minutes).
• To serve, divide the butter bean mash between four plates. Top with four mushroom halves per plate and spoon over a generous amount of the oil and its accompanying aromatics (you won't need all of it, though - see intro).

PORTOBELLO 'STEAKS' AND BUTTER BEAN MASH

Steps:

• Preheat oven to 170c/150c fan/325f/gas mark 3.
• Put all the ingredients for the 'steaks' and 1 tbsp sea salt into a large ovenproof pan, which has 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 but not falling apart.
• Use a pair of tongs to remove the mushrooms, to a chopping board, then cut them in half and set aside.
• 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.
• 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.
• 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.
• 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).
• Enjoy!

PORTOBELLO MUSHROOMS GRILLED LIKE A STEAK

Steps:

• Heat the grill pan. While waiting for the grill to be ready, make the sauce. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat until hot. Add the shallot and cook briefly until soft and light brown. Add 1 teaspoon of the thyme and stir, then add the red wine. Bring to a boil and cook until reduced to about 1/4-cup. Add the broth, return to a boil and continue to cook until reduced to about 3/4-cup. Season with salt and pepper.
• Measure 2 tablespoons sauce into a medium bowl and whisk in the red wine vinegar. While whisking rapidly, drizzle in 1 tablespoon of the olive oil. Season with salt and pepper. Set the vinaigrette aside until ready to assemble the dish. Whisk the butter into the remaining sauce, season with salt and pepper to taste and keep warm.
• In a medium bowl, whisk together the remaining 1/2-cup olive oil, the balsamic vinegar, the garlic and the remaining thyme. Holding the mushrooms one at a time over the bowl, spoon the marinade over them and let the excess run back into the bowl. Repeat until the mushrooms have been well coated all over Lay the mushrooms on a plate and season both sides with salt and pepper
• Brush or wipe a little olive oil on the grill. Place the mushrooms, gill side down, on the grill and cook, turning once, until browned on both sides and cooked through (about 4 minutes total). Remove and keep warm. Add the spinach to the vinaigrette and toss well. Divide among 4 plates. Top with the mushrooms, gill side up, and spoon the sauce onto the mushrooms.

PEPPER STEAK WITH BUTTER BEAN MASH AND PORTABELLA MUSHROOMS.

Steps:

• Preheat the oven to 400°F.
• Mix together the anchovy essence with half of the butter and one tablespoon of the extra-virgin olive oil.
• Smear the mixture all over the mushrooms. Place in a roasting dish and cook for 12-15 minutes, when the mushrooms should be just tender.
• Meanwhile melt the remaining butter in a heavy-based saucepan.
• Add in the chopped onion and cook over a medium heat until just softened, around 3 minutes, then add the garlic and cook for a further minute.
• Stir in the butter beans and allow to just heat through.
• Place the white, black and pink peppercorns and sea salt in a pestle and mortar and roughly crush. Alternatively place in a plastic bag and use a rolling pin.
• Rub the dijon mustard all over the steaks, then tip half the peppercorn mixture onto a plate. Coat both sides of one of the steaks with the salt and pepper mix.
• Repeat the process with the other steak.
• Heat a heavy-based frying pan until smoking hot, then add in the light olive oil.
• Fry for about 2-3 minutes each side depending on thickness and how rare you like your steak. Remove from the pan and allow to rest.
• Next add about 2-3 tablespoons of the cream to the butterbeans with the horseradish and season generously with salt and freshly ground pepper.
• Blend or mash to a rough puree and then stir in the parsley and chives. You may need to add a little more cream if the mash is too stiff.
• Finally over a high heat, de-glaze the steak pan with the sherry, stirring to incorporate all the lovely juices. Stir in the remaining mustard and the cream. Bring to a gentle bubble and thicken slightly.
• Serve the steaks with the butterbean mash with the roast mushrooms on one side and a drizzle of the sherry cream sauce. Serve with wilted spinach.

PORTOBELLO 'STEAK' AU POIVRE

Steps:

• Brush the mushrooms all over with olive oil. Sprinkle the pepper evenly over the gill sides (about 1/2 teaspoon per mushroom). Heat a large cast-iron skillet over medium-high, then add the mushrooms gill side up and sear until the underside is browned and the gill side looks wet, 3 to 6 minutes. Flip and cook until golden and the pepper is fragrant, 2 to 4 minutes.
• Reduce heat to medium-low. Flip the mushrooms so they're gill side up, then add the butter and garlic, and season with salt. While stirring the garlic to keep it from scorching, tilt the skillet to spoon up the melting butter and baste the mushrooms until tender, 2 to 5 minutes. Transfer the mushrooms to a plate, leaving the butter in the skillet.
• Add the shallot and stir until softened, 2 to 4 minutes, adding a little more butter if the pan is dry. Stand back, and carefully add the Cognac. (It might flame.) Stir until the Cognac has nearly evaporated. Add the heavy cream and mustard, season with salt, and stir to combine. Return the mushrooms to the pan gill side down, and cook until the cream is thickened and the color of a latte, 2 to 4 minutes. Eat the mushrooms with a drizzle of the sauce.