Mushroom steak and fries with beurre-less blanc sauce

1. 1

   To make the 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. 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. 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).

4. 4

   Strain the sauce and discard the shallots and thyme, then return the liquid to the pan.

5. 5

   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. 

6. 6

   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.

7. 7

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

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.