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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.
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!
