Ingredients
| 16 portobello mushrooms, 10-12cm diameter, stalks removed | |
| 3 teaspoons salt | |
| 1 x 400g can black beans, drained | |
| 3 tablespoons gluten flour (I used Lotus brand) | |
| 2 tablespoons nutritional yeast | |
| 2 tablespoons tomato paste | |
| 1 teaspoon smoked paprika | |
| 240ml sweet smoky barbecue sauce (I used Baxters brand) | |
| 160ml neutral oil | |
| 2 tablespoons butter | |
| 1 medium carrot, peeled, diced | |
| 1 medium onion, diced | |
| 400ml red wine | |
| 200ml vegetable stock | |
| 1 teaspoon cornflour | |
| 1 tablespoon thyme leaves | |
| french fries, to serve |
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Instructions
| 1. | Sprinkle the gills of the mushrooms with salt. |
| 2. | Put the black beans into a food processor with the gluten flour, yeast, 1 tablespoon tomato paste and paprika. |
| 3. | Blitz on high for 2-3 minutes until it forms a ball, then remove from the blender. |
| 4. | Knead for a minute to form a silky paste. |
| 5. | Place a scant tablespoon of paste into the hollow of the mushrooms (be scant with the paste; it is mainly there to help keep the top and bottom together when cooked). |
| 6. | Place one mushroom gill-side down on top of another mushroom to form a burger shape. |
| 7. | Place the mushrooms onto a baking tray and lightly score a criss-cross pattern with a knife tip in the skin of the top mushroom. |
| 8. | Baste each of the tops with 2 tablespoons barbecue sauce. |
| 9. | Drizzle each mushroom stack with 20ml oil and bake at 165°C for 30 minutes. |
| 10. | While the mushrooms are cooking, heat 1 tablespoon butter in a medium pot, add the diced carrot and onion and cook for 3-4 minutes until coloured. |
| 11. | Add 200ml red wine and reduce it by 80 per cent. |
| 12. | Add remaining red wine, the remaining tomato paste and vegetable stock and reduce by just over half. |
| 13. | Mix the cornflour with a little water to form a slurry and add to sauce. Bring to a simmer to thicken. |
| 14. | Remove from heat and wave through the remaining butter. Strain and keep to one side. |
| 15. | Remove the mushrooms from the oven and gently press with a spatula to release any excess water. |
| 16. | Switch the oven to grill mode and grill the mushrooms under a hot grill until lightly blistered and slightly charred. |
| 17. | Serve each ‘steak’ with 2-3 tablespoons of sauce, a pinch of thyme leaves and cracked pepper to taste, and with a side of french fries. |
Food styling, recipes & photography David Neville