Mushroom Steak Header

A vegetarian take on Steak, a portobello mushroom with fondant potatoes, rocket and chimichurri

  • Potatoes peeled and sliced flat on top and bottom
  • Potatoes are fried in butted with garlic and thyme on both sides to brown
  • Deglase pan with mushroom stock, filling up to almost the top of the potatoes
  • Pan with potatoes and stock goes in the oven for 30 minutes
  • Mushroom is also pan fried in butter, also with garlic and thyme
  • Plated with rocket and Chimichurri, following this recipe:

Using garlic, butter and thyme in both the mushroom and the potatoes, as well as garlic in the chimichurri helped tie the dish together. The vinegar from the chimichurri also worked nicely to offset all of the butter. However, I think it would have worked better served with a tougher hot green like broccoli, and with the fondant potato liquid reduced to a gravy instead of the chimichurri.

Plating Misplaced mushroom initially, butter does not wipe off plate leaving a greasy mark

Close Up Fondant Potato close up