Smoky Chimichurri Mushroom Steaks with Crushed Potatoes

ingredients

• 15ml red wine vinegar †
• 1/2 tsp dried chilli flakes
• 1 tsp smoked paprika
• 30ml vegan mayonnaise †
• 120g spinach
• 400g waxy potatoes
• 1 tsp dried oregano
• 150g flat white mushrooms
• 1 garlic clove
• 10g parsley
• 30g pumpkin seeds
• 1 shallot

method

For 2 people [double for 4]

Step 1

Before you begin…

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Step 2

Now let’s get started!

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a high heat

Peel and cut the shallot[s] in half, lengthways

Sprinkle the cut-sides of the shallot halves with 1 tsp [2 tsp] sugar

Step 3

Once hot, add the coated shallot halves (sugar-side down) to the pan with the flat white mushrooms and cook for 1 min

Tip: Cooking for 4? Use 2 pans!

Add 50ml [90ml] cold water and cook, covered, for 5-6 min or until almost all the water has evaporated

After 5-6 min, remove the lid and cook for 1 min further or until all the water has evaporated, the mushrooms are tender and the shallots are caramelised

Step 4

Meanwhile, add the waxy potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 4-5 min [6-8 min] or until the potatoes are fork-tender

Step 5

While the potatoes are cooking, finely chop the parsley, including the stems

Peel and finely chop (or grate) the garlic

Add the chopped parsley and garlic (not a fan of raw garlic? Just add a little!) to a bowl with the dried oregano, red wine vinegar, smoked paprika and chilli flakes (can’t handle the heat? Go easy!)

Add 2 tbsp [4 tbsp] olive oil and give everything a good mix up – this is your smoky chimichurri

Step 6

Once done, transfer the cooked mushrooms to a bowl and set the caramelised shallot halves aside for serving (reserve the pan!)

Add half the smoky chimichurri to the bowl with the mushrooms and give everything a good mix up – these are your smoky chimichurri mushroom steaks

Mix the remaining smoky chimichurri with the mayo – this is your smoky chimichurri mayo

Step 7

Wash the spinach, then pat it dry with kitchen paper

Return the reserved pan to a medium-high heat and add the pumpkin seeds and spinach, then cook for 1 min or until the spinach has wilted – this is your pumpkin seed spinach

Roughly crush the fork-tender potatoes with a fork and season with salt and pepper

Tip: Don’t press too hard, you only want to crush them!

Serve the smoky chimichurri mushroom steaks with the crushed potatoes, pumpkin seed spinach, caramelised shallot halves and smoky chimichurri mayo to the side

Enjoy!