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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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