LIFESTYLE NEWS -The daily struggles of coming up with dinner recipes can be a time-consuming activity. Luckily, we have you covered with a recipe from the South African Mushroom Farmers' Association.
Sautéed Portabellos, Steak, Coriander Mash, and Pea Purée can be seen as a healthy gourmet meal to whip up for you and your loved ones.
Sautéed Portobellos, Steak, Coriander Mash & Pea Purée
Serves 2
Ingredients:
- Coriander mash
- 4 medium potatoes (a floury variety)
- 125ml cream
- 90g butter, cut into cubes
- 1 handful fresh coriander
- Salt to taste
- Pea purée:
- 250g frozen peas
- 1 Tbsp butter
- Juice of ½ lemon
- Salt to taste
- ±400g rump or ribeye steak
- Avocado oil (or any oil with a high smoke point)
- 2-3 sprigs rosemary
- 1 clove garlic, crushed
- 2 Tbsp butter
- 2 large portabello mushrooms
- Handful thyme sprigs
- Olive oil
- Salt and pepper, to taste
Method:
- For the coriander mash:
- Place potatoes in large pot and cover with cold water.
- Bring to a boil, season the water with salt and simmer until tender.
- Drain.
- When potatoes are cool enough to handle but still very hot-peel them and return the flesh to the warm pot.
- Mash potatoes in the warm pot allowing them to release steam and dry out slightly.Meanwhile, heat the cream in a saucepan until warm.
- Add the warm cream and butter to the potatoes. Stir through until completely smooth and then season well with salt.
- Roughly chop a handful of coriander and stir through the mash.
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