Landscape, close-up of muchroom steak on table with chips, as seen on Mary McCartney Serves It Up, season 3.
Recipe courtesy of Mary McCartney

Mushroom Steak and Chunky Fries with Beurre-Less Blanc Sauce

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 2 servings


Chunky Fries:


Beurre-less Blanc Sauce:

To serve:


Special equipment:
a large ridged skillet
  1. For the chunky fries: Preheat the oven to 400 degrees F (200 degrees C) with a rack on the top shelf.
  2. Add the potato batons to a saucepan of boiling water and par-boil for 5 minutes. Drain and leave to steam-dry for a few minutes to get rid of any excess moisture.
  3. Add the vegetable oil to a large sheet pan. Add the par-boiled potatoes, season with salt and pepper and toss to coat in the oil.
  4. Bake for 30 minutes (no need to turn them), until crisp and golden.
  5. For the mushrooms: Preheat a large ridged skillet.
  6. Rub the mushrooms in the olive oil, garlic powder, thyme, salt and pepper. Place the mushrooms in the skillet, stalk-side down. Cook for 3 minutes. Turn and cook the other side for another 3 minutes.
  7. For the beurre-less blanc sauce: In a wide small pan over medium heat, sauté the shallots and thyme sprigs in the olive oil for 5 minutes, until the shallots are soft and translucent. Add the broth and white wine and simmer until reduced by half, around 5 minutes. Strain to get rid of the shallots and thyme, then return the liquid to the pan. Add the cornstarch mixture, Dijon and plant-based cream. Cook for a couple of minutes longer, until thickened.
  8. To serve: Place 1 mushroom on each plate, arrange the fries alongside, tuck in the watercress and drizzle some sauce over the mushroom.