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Parve
Medium
4 Servings
Allergens 
No Allergens specified
1 Hour, 40 Minutes
Diets
We’re not mad about calling vegetables a “steak” or “burger” or “schnitzel,” because it feels as if you are trying to pass them off as something else, something superior. Vegetables are great simply as they are. In fact, they are the best! Sometimes, though, using a meaty name helps you understand what’s going on and how delicious it is. Our portobellos aren’t trying to be a steak, they are simply as good as any steak (with mash), if not better; in just the same way as our Romano pepper schnitzels are as delectable as any other schnitzel. What gives the mushrooms their verve is the chiles and spices and all the flavored oil that coats them.
You’ll make more oil than you need here; keep it refrigerated in a sealed container for up to two weeks, to spoon over grilled vegetables, noodles, meat, or fish. Serve this with some sautéed greens, if you like.
8 medium to large portobello mushrooms (about 1 pound 7 ounces/650 grams), stems removed
10 garlic cloves, peeled
1 onion, peeled and cut into 6 wedges (1 cup/150 grams)
4 and 1/2 teaspoons chipotle flakes (or 1–2 whole chipotle chile, minced to yield 4 and 1/2 teaspoons)
1 red chile
4 teaspoons cumin seeds, roughly crushed in a mortar and pestle
1 tablespoon coriander seeds, roughly crushed in a mortar and pestle
2 tablespoons tomato paste such as Tuscanini Tomato Paste
1 and 2/3 cups/400 milliliters olive oil such as Gefen Olive Oil
1 tablespoon flaked sea salt
1 (1 pound 9 ounce/700 gram) jar good-quality large butter beans, drained (2 and 2/3 cups/500 grams; Brindisa Navarrico large butter beans or cook your own)
4 and 1/2 teaspoons Heaven & Earth Lemon Juice
1 tablespoon olive oil
2 tablespoons water
1/2 teaspoon flaked sea salt
For the steaks: Preheat the oven to 350 degrees Fahrenheit/150 degrees Celsius fan.
In a large ovenproof saucepan, for which you have a lid, combine the mushrooms, garlic, onion, chile flakes, red chile, cumin seeds, coriander seeds, tomato paste, olive oil, and salt and stir to mix. 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 one 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 transfer the mushrooms to a chopping board, then cut them in half and set aside.
Reserving the oil, use a spoon to transfer the onion, garlic, and chile (discarding the stem; don’t worry if you scoop up some of the spices and oil) into the bowl of a small 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 five minutes, for all the flavors to come together.
For the mash: While the mushrooms are cooking, put the beans into a food processor along with the lemon juice, olive oil, water, and salt. Blitz until completely smooth. Transfer to a medium saucepan and cook on medium-high heat for about three minutes, stirring, until warmed through.
Divide the mash among four plates. Top with four mushroom halves per plate and spoon in a generous amount of the reserved oil and its accompanying aromatics (you won’t need all of it, though, as noted above). Serve at once.
Reprinted from Ottolenghi Flavor. Copyright © 2020 by Yotam Ottolenghi and Ixta Belfrage. Photographs copyright © 2020 by Jonathan Lovekin. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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Made this dish, and it turned out pretty well! I had to cut down the portions to be more in line with what I had in stock (~10 oz mushrooms and one 15.5 oz can of butter beans), plus I used a large shallot rather than taking up only half an onion to be in portion with the mushrooms, and I didn’t have chipotle flakes or a red chile, so I used chili flakes, a bit of chili oil, and some sundried tomatoes. I had smaller mushrooms (and less of them), so it only took them about 45 minutes total to cook all the way through, and they did so entirely in the oven. The mash was more or less tasty–certainly improved when the gravy sauce from the mushrooms are on it–but the texture could have been smoother, and it could maybe have more flavor than it did. What I loved most about the dish was the way the spices lingered on my palate. Plus, I also saved the leftover spiced oil and am looking forward to using it sometime. I also sautéed some green beans with lemon garlic salt, freshly minced garlic and ginger, lemon zest, and some almond flour to round out my meal in terms of flavor and texture.
can i make the bean mash ahead of time? how long will it keep fresh in the fridge? can it be frozen?
i think it would stay good for 2-3 days in the fridge. Yes, I think they can be frozen, I don’t see why not!