Serves
4
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 or two cans
- 1 1/2 tbsp lemon juice
- 1 tbsp olive oil
- sea salt
Method
Preheat oven to 170c.
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).
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Sparkling Eats 
looks delicious!