Mushroom ‘Steak’ and Frites

Ingredients

• 6 Portobello mushrooms, cleaned
• 4 tablespoons flavourless coconut oil, gently melted
• 2 red onions, finely diced
• 2-3 garlic cloves, peeled and chopped
• ½ small glass of red wine (optional)
• 240 g cooked black beans, mashed
• 45 g rolled oats
• 3 tablespoons aquafaba or other vegan ‘egg’ substitute
• 45 g fresh breadcrumbs
• 1 heaped tablespoon steak seasoning
• 1 tablespoon vegan table sauce (e.g. Henderson’s Relish)
• 1 tablespoon dark soy sauce
• 2 tablespoons tapioca starch
• 1 tablespoon chickpea flour

For the frites

• 2 large baking potatoes
• 1 teaspoon 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/⅛ inch wide matchsticks. I like to use large baking potatoes, so the frites are 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 ̊C/325 ̊F.

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 ½-1 cm/¼-⅜ inch pieces. Place a small frying pan over a medium heat and add 2 tablespoons 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 2 tablespoons 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/375 ̊F 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.