MUSHROOM STEAKS + SMASHED POTATOES WITH CHIMICHURRI
This is Evelyn’s take on ‘Steak and Chips’, full of umami deliciousness. This dish can be served as a main, as part of our Valentines set menu. The mushrooms are super juicy and have a subtle smokey flavour from the paprika and cooking method. The chimichurri style dressing adds a little kick with the chilli, and adds freshness and colour to the dish.
Mushroom Steaks and Smashed Potatoes with Chimichurri Recipe
Servings: 2
Time to create: 1 hour 20 minutes
Ingredients for Mushroom Steaks:
4 large portobello mushrooms (stems removed and wiped clean)
4 tbsp balsamic vinegar
2 tbsp olive oil
1/2 tsp cumin
1/2 tsp smoked paprika
2 cloves of garlic minced
Ingredients for chimichurri smashed potatoes:
500g new potatoes
25g fresh parsley
2 cloves of garlic
1 shallot
1 tsp dried Italian herbs
1/2 small red chilli
3 tbsp white wine vinegar
6 tbsp olive oil
Black pepper (to taste)
Method
Preheat the oven to 200c/180c fan/gas 6.
Start by making the potato dish. Add the potatoes to a pan of cold water. Bring the water to the boil then cook the potatoes for 15- 20 minutes or until the potatoes are soft. Transfer the potatoes to a baking tray then smash with a potato masher.
Season the potatoes with generous pinches of salt and pepper and drizzle with olive oil, then roast for 40 minutes or until golden and crispy.
Whilst the potatoes are roasting make the chimichurri. Place the remaining chimichurri ingredients, apart from the olive oil, into a blender and pulse a couple of times. Make sure not to over do it, you want to keep some of the structure of the herbs. Transfer to a bowl and stir in the olive oil. Place in the fridge.
Now to the mushrooms. Place mushrooms in baking dish. In a small mixing bowl, whisk together the balsamic vinegar, olive oil, cumin, paprika and garlic. Use a pastry brush to coat the mushrooms, leave to marinate.
When the potatoes have approximately 10 minutes left of baking time, start to cook the mushrooms.
Heat a griddle pan over a medium heat. Cook on each side for 2-3 minutes (depending on thickness) or until caramelised and golden.
Serve the mushrooms with the potatoes topped with the chimichurri dressing and a side salad.
Top tip: You can pre cook the potatoes earlier in the day to save yourself time in the evening. Also delicious with tenderstem broccoli or a tomato salad.
