Mushroom Steaks

Cook Time 45 minutes

Servings 2


20g butter, melted

8 field mushrooms

1 x (400g) can of cannellini beans, drained and washed well

1 tbsp extra virgin olive oil

Juice ½ lemon

Salt & pepper

Rocket pesto

2 large handfuls of broad leaf rocket, a few leaves reserved to garnish

1 sprig of parsley

2 tbsp shelled pistachios

15g fresh grated parmesan, plus extra for garnish

3 tbsp extra virgin olive oil

½ clove garlic

Juice ½ lemon


Heat a grill pan or BBQ over a medium-high heat.

Brush each mushroom with a generous amount of butter and season with salt and pepper. Grill for 2 minutes on each side until light charred on each side.

For the puree, blend beans with 1 tablespoon of the olive oil and the juice half a lemon. Season with salt and add a splash of warm water to thin out if required.

Place all pesto ingredients into the cleaned small food processor or blender. Season with salt and pepper and blend until smooth.

Serve grilled mushrooms with cannellini puree and a generous drizzle of pesto. Garnish with extra parmesan and rocket.


Miso Marinated Fish Wings


Passionfruit Sponge