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

  • 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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