Recipe courtesy of Mary McCartney
Mushroom Steak and Chunky Fries with Beurre-Less Blanc Sauce
- Level: Easy
- Yield: 2 servings
- Total: 35 min
- Active: 25 min
Ingredients
Chunky Fries:
1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch-thick batons
3 tablespoons vegetable oil
Flaky sea salt
Freshly ground black pepper
Mushrooms:
4 large portobello mushrooms, stems trimmed
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon fresh thyme, chopped
Pinch flaky sea salt
Pinch freshly ground black pepper
Beurre-less Blanc Sauce:
5 shallots, finely chopped
4 sprigs thyme
1 tablespoon olive oil
1 cup vegetable broth
1 cup dry white wine
1 teaspoon cornstarch mixed with 1 tablespoon water
1 tablespoon Dijon mustard
1/2 cup unsweetened plant-based cream
To serve:
5 ounces watercress
Directions
Special equipment:
a large ridged skillet- For the chunky fries: Preheat the oven to 400 degrees F (200 degrees C) with a rack on the top shelf.
- 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.
- 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.
- Bake for 30 minutes (no need to turn them), until crisp and golden.
- For the mushrooms: Preheat a large ridged skillet.
- 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.
- 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.
- To serve: Place 1 mushroom on each plate, arrange the fries alongside, tuck in the watercress and drizzle some sauce over the mushroom.