Portobello steaks and butter bean mash from Ottolenghi Flavour / Flavor (page 210) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • coriander seeds
  • garlic
  • onions
  • tomato paste
  • olive oil
  • cumin seeds
  • red chillies
  • portobello mushrooms
  • jarred butter beans
  • sea salt flakes
  • dried chipotle chilli flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • reader1trees on August 06, 2022

    This is an outstanding and remarkably easy dish to make for a such a wonderful tasting feast. I halved the amount of olive oil and kept all the other ingredients as listed in the method and got a wonderful but very hot sauce which I agree with bernalgirl does look a bit muddy. My second time of making I used Belazu urfa paste instead of the chillies and found the flavour much more to my taste. I used tinned butter beans which tasted delicious and think you could sub in cannellini beans too. I've tried other mushrooms and they weren't as good as the portobellos.

  • Skamper on January 12, 2022

    Wow - delicious. I made a half batch for the two of us. Because 1) I don't have chipotle flakes and 2) we are wimps, I used 1 tsp urfa and .25 tsp ground chipotle instead. With a very tiny fresno chile (about the size of my thumb) the spice level was perfect. Very easy to come together, though it takes a while in the oven. I think other types of white bean would work well in this dish.

  • mademoisielle on December 21, 2021

    This is totally delicious and quite easy to make! 100% recommend and will make again soon

  • dinnermints on November 19, 2021

    Fantastic. I made 1.5 recipe and ended up with over 2 lbs portobellos, so I used a roasting pan w/tin foil. I forgot the onion, which would've made the sauce a bit thicker. For my kiddo's sake, I used 1 T urfa biber instead of the chipotle, but did sprinkle ground chipotle over my serving (recommend). 1 T salt is a lot - I didn't increase it for 1.5 recipe, and it was still a bit borderline (and I do love salt). And thanks to Shaxon re: using broth, I probably wouldn't have even tried this recipe otherwise. I used 2 1/3 cups broth, 1/4 cup olive oil, which worked out great. Given my changes, my mushroom sauce wasn't red at all, so parsley on top helped a lot with presentation. I didn't change a thing for the mash - used home-cooked Rancho Gordo butter beans = excellent. Would make again.

  • Indio32 on May 19, 2021

    Wow....This was just so good! Added a bit more olive oil to the butter beans to loosen it a bit but other than that made and served as instructed. Will definitely be doing this again.

  • Shaxon on February 26, 2021

    I used some olive oil, but mostly vegetable broth to braise the mushroom. I served it with sesame seed fried halloumi & honey. Overall, a fabulous meal.

  • bernalgirl on February 19, 2021

    Absolutely delectable. After searching in vain for the suggested butter beans and running out of time to make a batch of substitute beans from dried, I opted to serve these over leftover brown rice pilaf -- the mushrooms stand on their own beautifully and I can't wait to make the whole recipe. The texture and flavor are outstanding, although I was reminded that I don't love pieces of coriander seed in my food and would consider using ground next time. I also didn't love the sauce once pureed, it's a but muddy compared to the infused oil, I would consider mashing the onions into the beans and maintaining the oil to drizzle on top. I made a large batch and ate these mushrooms with everything all week long, absolutely outstanding on good sourdough toasted with sharp cheddar cheese.

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