A low carb, vegan alternative to steak. These mushrooms are cooked long and slow in spiced oil. The resulting mushroom is meaty, tender and full of unami.
This recipe is adapted slightly from Ottolenghi — a genius in all things vegetable and spice.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Preheat the oven to 170°C (340°F).
Lay the mushrooms flat, dome side up in a deep baking tray.
Arrange the garlic, onion, tomato and whole chilli around the mushrooms.
Scatter the mushrooms with chilli flakes, coriander, cumin and salt. Pour over the olive oil.
Cover the baking tray with greaseproof paper and tin foil. Bake in the oven for 60 minutes.
Gently turn over the mushrooms and bake covered for another 20 minutes, or until tender (but not falling apart).
Remove the mushrooms and set aside.
Remove the garlic, onion, tomato and chilli into a food processor and blitz until smooth.
Serve the mushrooms with a spoon of sauce and swizzle of spiced olive oil. Enjoy this dish alongside some of your favourite low carb veg and meat, or like the photo above, with some broccoli mash — cauli mash would work great, too!
You will make more oil than you need, so decant surplus into a jar for later — it will brighten steamed veg or grilled meats.