This dish is winter comfort with a twist! Flavour packed portobello steaks, creamy smooth parsnip and white been puree, fragrant and nutty dukkah and umami meets zingy jus. You must try this and learn to cook mushrooms this way. The cooking method is inspired by the wondeful brtohers that run Wicked Healthy, Chad and Derek Sarno. Check them out if you haven’t yet and get inspired by their fantastic cooking.

Mushrooms make for a great meaty element on the plate and here I cook them with chicken seasoning to give it that savoury flavour we all know and love.

Dukkah is a Middle Eastern, or more specifically of Egyptian origin, and is a spice, nut and seed mix that brings a lovely crunch and savoury touch to any meal. With ingredients like coriander and cumin seeds, sesame seeds and walnut it adds a little flare to this meal.

Parsnip is a winter classic here in the nordics and paired with white beans it makes for a rich and smooth as well as sweet and savoury combo that makes a perfect base note for the other elements in this dish.

The jus brings some zesty lemon into the mix and gives it a ll a little kick to bring it home. A simple and light sauce that you make in just a couple of minutes.

I made this main course as part of my Valentine’s menu to inspire plant powered home cooked celebration meals this year. Before it in the menu I would serve this bruschetta with green olive tapenade, to go alongside it I make as fresh fennel and fresh herb salad and after these orange chocolate pots. Don’t miss out and check out the other recipes too!

Malin x

Portobello Mushroom Steaks w/ Parsnip and White Bean Purée and Dukkah

Serves 2.


For the dukkah (makes 1,25 cups):

1 cup walnuts

3 tbsp sesame seeds

3 tbsp coriander seeds

1 tbsp cumin seeds

1 tsp fennel seeds

1 tsp flaked sea salt

For the mushrooms:

2 tbsp rapeseed oil

3 / roughly 240 g portobello mushrooms

1 tsp chicken or steak seasoning

Salt and black pepper, to taste

For the lemon jus:

1 cup / 250 ml water

0,5 mushroom stock cube

1 tbsp corn starch

Zest from 0,5 small lemon

1 tbsp lemon juice

For the purée:

2 medium / 350 g parsnip (steam 10 min)

1 cup / 170 g white beans

2 tbsp soy milk

2 tbsp extra virgin olive oil

1 tbsp lemon juice

0,25 tsp onion powder

0,25 tsp garlic powder

Salt and black pepper, to taste