Garlicky portobello mushroom steaks with spicy chips and rocket
It’s somehow happened that I’ve fallen into a new kind of love affair with home-made chips. I used to make these for myself sometimes at uni, but over the past couple of years have fallen out of the habit. Now, the chips are back. They’re the perfect treat for when you want something that’s quick, flavoursome and carby. I love making these when I get home from work sometimes and want a lazy dinner – sure, it’s not the most nutritious of choices, but throw in some greens and a few tomatoes and you’ve got a not half bad, easy dinner.
Now, in terms of flavouring you could use my boyfriend’s method and ‘whatever you have in the kitchen – put that on’. To be fair, they do always taste really good when he makes them; a blasé approach seems to work for something like chips. However for the sake of this blog, I’ve devised a recipe that works and includes some of my favourite flavourings… Chilli flakes, oregano, salt, pepper and olive oil. Perfection. And on the topic of oil, I often don’t cook with it, but do make an exception when roasting things – like these chips… or veg (if you’re being healthy). However I don’t tend to use lots of oil. I’ve never really been one to enjoy ‘oily’ food and dousing things in oil isn’t really of my taste, but I do like enough to make sure the chips go nice and crispy. One to two tablespoons for 2 servings should suffice.
And of course, what better thing to go which chips than a steak. Okay so a mushroom steak might not be what first springs to mind, but trust me these are really good. The great things about portobello mushrooms is that they do have quite a meaty texture and flavour, making them a substantial meat substitute (they also are great in burgers). My recipe for these steaks is quite simple, all you need to do is cover them in the marinade, leave them for a little while and then pop them in the oven for about 25 minutes. That’s it, job done, pile on the chips and dinner’s ready! Plus greens, because vitamin K.
Ingredients (Serves 2):
2 portobello mushrooms
5 cloves garlic
2 tbsp tamari (or soy sauce)
1 tbsp olive oil
1 very large potato or 2 medium potatoes
2 tbsp olive oil
Cracked black pepper
Fresh sea salt
1/2 tsp chilli flakes
1 tsp oregano
2 handfuls of rocket
1. First pre-heat the oven to 200°C. Next make the marinade for the mushrooms. In a small bowl mix together the tamari and olive oil, then crush in the garlic. Coat each mushroom with the marinade and place in a baking dish, bottom side up. Leave for 20 minutes or more.
2. While the mushrooms marinate, start on the chips. Chop the potatoes into slices, around 1-2cm thick, leaving the skins on. Place onto a baking tray, large enough that they can all spread out, mostly without touching each other. Pour over the olive oil, chilli flakes, oregano and however much salt and pepper you like to taste. Mix the chips around with your hands, making sure they are evenly coated with everything. Spread them out evenly again on the tray, then place the tray in the oven. Cook on the top shelf for 30 – 40 minutes (how long they take will depend on how thickly you’ve sliced them).
3. Once the chips have been in the oven for 20 minutes, take them out and mix them around using a spatula or spoon. This is to make sure they don’t stick to the bottom and all the sides go crispy. Put them back in the oven and cook for the remaining 10-20 minutes.
4. To cook the mushrooms, place them in the oven below the chips and cook for 25 minutes.
5. Once everything is cooked, plate up the mushroom steaks and chips and serve with some fresh rocket.