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Mushroom steak and chunky fries with beurre-less blanc sauce

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

Dietary
Vegetarian

By Mary McCartney
From Saturday Kitchen

Ingredients

For the chunky fries

  • 700g/1lb 9oz russet potatoes, peeled and cut into 1cm/½in-thick batons
  • 3 tbsp vegetable oil
  • flaky sea salt and freshly ground black pepper

For the beurre-less blanc sauce

  • 3 shallots, finely chopped
  • 4 sprigs fresh thyme
  • 1 tbsp olive oil
  • 240ml/8½fl oz vegetable broth
  • 240ml/8½fl oz dry white wine
  • 1 tsp cornflour
  • 1 tbsp Dijon mustard
  • 120ml/4fl oz unsweetened plant-based cream

For the mushrooms

  • 4 large Portobello mushrooms, stems trimmed
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp chopped fresh thyme
  • pinch flaky sea salt
  • pinch freshly ground black pepper

To serve

  • 150g/5½oz watercress

Method

  1. To make the chunky fries, preheat the oven to 200C/180C Fan/Gas 6. Add the potato batons to a saucepan of boiling water and par-boil for 5 minutes. Drain and leave to steam-dry for a few minutes to get rid of any excess moisture.

  2. Add the vegetable oil to a large ovenproof dish. Add the par-boiled potatoes, season with salt and pepper and toss to coat in the oil. Bake for 30 minutes on the top shelf of the oven (no need to turn them), or until crisp and golden-brown.

  3. To make the beurre-less blanc sauce, in a wide small pan over medium heat, fry the shallots and thyme sprigs in the olive oil for 5 minutes, or until the shallots are soft and translucent. Add the broth and white wine and simmer until the volume of liquid has reduced by half (around 5 minutes). Strain the sauce and discard the shallots and thyme, then return the liquid to the pan.

  4. Mix together the cornflour with 1 tablespoon of water in a small bowl. Add the cornflour mixture, Dijon mustard and plant-based cream to the sauce. Cook for a couple of minutes longer, or until thickened.

  5. While the sauce is cooking, make the mushrooms: preheat a large ridged skillet. Rub the mushrooms in the olive oil, garlic powder, thyme, salt and pepper. Place the mushrooms in the skillet, stalk-side down. Cook for 3 minutes. Turn and cook the other side for another 3 minutes. Keep warm.

  6. To serve, put one mushroom on each plate, arrange the fries alongside, tuck in a little watercress and drizzle some sauce over the mushroom. Serve straightaway.

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