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Mushroom ‘Steak’ and Frites

Jackie Kearney
  • Serves: 3-4
  • Preparation: 20
  • Cooking: 35
  • Ready: 55

A vegan take on an ultimately classic French dish, these mushroom ‘steaks’ are juicy and flavoursome and can be served with your favourite sauce.


  • 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


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.

Additonal notes

Recipe taken from Plant-Based Burgers by Jackie Kearney, published by Ryland Peters & Small (£16.99)

Photography by Clare Winfield © Ryland Peters & Small

“This vegan take on an ultimately classic French dish will probably upset some of my omni chef friends. Portobello mushrooms are incredibly meaty in flavour and texture, and often served whole by restaurants as a quick and cheap substitute for a burger. Of course, these mushroom ‘steaks’ are not the texture of actual beef, but they are juicy and flavoursome, and can be shaped into vegan burger patties or served like a steak with your favourite sauce, such as peppercorn. They can also be made in advance, cooked and then frozen for a month or two.”

'Plant-Based Burgers' cookbook cover

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