Portobello Steaks and Giant Bean Purée

Ingredients

• 8 medium to large Portobello mushroom caps (giant champignons; about 650 g), stems removed
• 10 cloves garlic (peeled)
• 1 onion (peeled and cut into 6 wedges; 150 g)
• 1.5 Tbsp chipotle chili flakes
• 1 red chili pepper (15 g)
• 4 tsp cumin seeds (coarsely crushed in a mortar)
• 1 Tbsp coriander seeds (coarsely crushed in a mortar)
• 2 tbsp Tomato paste
• 400 ml olive oil
• sea salt flakes
• 1 jar large white beans (700 g), drained (500 g; we like the Brindisa Navarrico brand, but you can also cook dried beans yourself)
• 1.5 tbsp lemon juice
• 1 tbsp Olive Oil

Instructions

1. 1.

   Preheat the oven to 150 °C (fan‑forced).

2. 2.

   Place the Portobello steak ingredients with 1 Tbsp sea salt flakes in a large ovenproof pot with an appropriate lid. Arrange the mushrooms so that the cap faces upward, lay a sheet of parchment paper over them and press everything downwards. Cover with the lid and bake for 1 hour. Flip the mushrooms, replace the paper and lid, and bake for another 20 minutes until they are very tender but not falling apart. Remove the mushrooms with tongs onto a cutting board, halve them, and set aside.

3. 3.

   Using a ladle, remove garlic, onion, and chili pepper (discard the stem) from the pot – it doesn’t matter if some spices and oil remain. Transfer to a blender and puree until smooth. Return this purée to the pot with the mushroom halves. Heat over medium‑high for about 5 minutes so the flavors meld.

4. 4.

   While the mushrooms cook, make the bean purée: blend white beans with lemon juice, olive oil, ½ tsp sea salt flakes, and 2 Tbsp water until very smooth. Transfer to a pot and warm over medium‑high while stirring until it is thoroughly hot.

5. 5.

   To serve, spread the bean purée on four plates. Place four mushroom halves on each plate and drizzle generously with some of the oil and aromatics (you won’t use them all – see tip).