NON7 x Portobello Steak
Portobello Steaks with thick cut crispy fries & vegan mustard cream.
The inspiration here goes like this - your new staple vegan steak and chips, right at home. Like that of NON7 Stewed Cherry & Coffee that replaces your alcoholic beverages, this dish follows the same linear sequence. Treat your veg as a premium cut of beef, slice thinly for delicate mouthfuls with maximum surface area to douse in a fiery dipping sauce, let those juices run to seal marination in. Facilitating culinary vegan power from one mouthful to another sip - perfection.
Takes: 30 minutes cooking, 2 hours marinating Ingredients
- 2-4 portobello mushrooms (based on size)
- 2 tbsp plant based milk
- 1 tsp chilli flakes
- 1 tsp olive oil
- 1/2 tsp salt
- 1/2 tbsp fleshy cracked black pepper - 2 tbsp balsamic vinegar
- 3 russet potatoes
- 2 cups vegetable oil
- Smoked sea salt
Vegan Mustard cream
- 1/2 cup vegan mayonnaise
- 1/4 cup smooth dijon mustard - 1/2 tsp paprika
- 1/2 tsp salt
- 1 tsp mustard powder - 2 tbsp olive oil
Mix together the milk, vinegar, salt, oil, salt, pepper and chilli flakes. Add the mushrooms and ensure they are coated on both sides. Leave to marinade for 1-2 hours.
Slice the potatoes with a mandolin. Place in a bowl and rise until the water runs clean. Drain and leave to dry on paper towel. Pat, using fresh towel, continuously for roughly 1 hour or until no moisture is released (this makes for extra crispy chips).
Pour the oil into a deep pot and leave to heat for 4-5 minutes. Add the dried potatoes, one handful at a time, and cook for 4-5 minutes each, mixing well to cook evenly. Once light brown, remove with a slotted spoon and drain on paper towel. Repeat (3-4 batches). Sprinkle with the salt.
Whisk vegan mustard cream ingredients together in a small bowel. Set aside.
Using a grill pan, heat on high until smoking. Add the mushrooms, stem side up. Place a weight on top and press down. Cook for 3-4 minutes before turning over and weighing down again. Repeat once more until very thin and sauce has cooked off.
Plate by spreading the sauce on the bottom layer. Add 1 or 2 of the mushrooms and finish with the salted chips. Pour two glasses of NON7 Stewed Cherry & Coffee and enjoy.