![]() Prop styling: Louie Waller.ĥ cloves garlic, peeled and crushed with the flat of a knifeĨ0ml Shaoxing rice wine (or pale dry sherry)Ĩ00g brussels sprouts, trimmed and halved lengthways Yotam Ottolenghi’s brussels sprouts, chestnuts and grapes. Get ahead by cooking the shallots, garlic, chestnuts and grapes a day ahead, and leave them to sit in the liquid in the fridge overnight, but don’t roast the sprouts until the day. ![]() ![]() This dish is made special by the complex sweetness and depth of Shaoxing wine, a Chinese wine fermented from rice that you can now find in large supermarkets and most Asian food stores – if you can’t get it, use pale dry sherry instead. If you prefer a warm mash, transfer to a saucepan and heat gently.ĭivide the puree between four plates, top each portion with four mushroom halves and generously spoon over the oil and its solids. Meanwhile, make the puree by blitzing all the bean ingredients in a food processor with two tablespoons of water, until completely smooth. Return the onion mixture and mushroom halves to the saucepan, put on a medium-high heat and cook for five minutes, so all the flavours come together. Use a spoon to lift the onion, garlic and chilli (discard the stem) out of the oil – don’t worry if you scoop up some of the spices and oil, too – put in the small bowl of a food processor and blitz smooth. Use a pair of tongs to transfer the mushrooms to a board, cut them in half and set aside. Bake for an hour, then remove the pan, turn over the mushrooms, replace the paper and lid, and bake for 20 minutes more, or until the mushrooms are very tender but not falling apart. Add all the remaining mushroom ingredients, then cover with a piece of greaseproof paper, push it down gently to cover the mix, then top the pan with a lid. Put the mushrooms domed side up in a large, ovenproof saucepan for which you have a lid, and arrange the garlic and onion in and around them. This will make more oil than you need: keep any excess in a sealed container in the fridge, for spooning over grilled veg or meat.The mash can be warmed up or served at room temperature.Ĩ medium to large portobello mushrooms (about 650g), stems removedĤ tsp cumin seeds, roughly crushed in a mortarġ tbsp coriander seeds, roughly crushed in a mortarĥ00g freshly cooked or good-quality jarred butter beans (drained weight) The oil the mushrooms are cooked in turns into something similar to harissa, with a deep, umami flavour and a real kick, so leave out the red chilli if you prefer less heat. This is a sort of vegan equivalent of steak and mash.
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