The Instagram logo

Mushroom 'Steak' & Frites Recipe




  • 6 Portobello mushrooms, cleaned
  • 4tbsp flavourless coconut oil, gently melted
  • 2 red onions, finely diced
  • 2-3 garlic cloves, peeled and chopped
  • ½ small glass of red wine, (optional)
  • 240g cooked black beans, mashed
  • 45g rolled oats
  • 3tbsp aquafaba or other vegan 'egg' substitute
  • 45g fresh breadcrumbs
  • 1 heaped tbsp steak seasoning
  • 1tbsp Henderson's Relish
  • 1tbsp dark soy sauce
  • 2tbsp tapioca starch
  • 1tbsp chickpea flour

For the frites

  • 2 large baking potatoes
  • 1tsp salt
  • vegetable oil, for deep frying

To serve

  • peppercorn sauce (optional)
  • ketchup and vegan mayonnaise (optional)
  • rocket leaves


Prepare the frites by peeling the potatoes and cutting them into 4-mm wide matchsticks. If you use large baking potatoes the frites will be nice and long. Place them in a bowl of cold water to stop them browning.

Heat the vegetable oil in a large pan or wok to approx. 165 0C.

Drain the potato matchsticks and pat dry. Fry them, in batches if needed, taking care not to crowd the pan. Cook for 3-4 minutes. They should not brown at all, but still be almost cooked. Remove and drain on paper towels.

Trim the gills from the mushrooms, then dice the stems and cups into .-1 cm pieces. Place a small frying pan over a medium heat and add 2tbsp of the coconut oil. Add the onions and soften slightly for a few minutes. Then add the garlic and wine, if using, and cook for another 2-3 minutes over a high heat to reduce all the liquid. Remove from the heat.

Tip the onion mixture into a large bowl and add all the remaining ingredients including the remaining coconut oil. Wet your hands, and then mix well. Shape the mixture into burger-like patties.

Place a large frying pan onto a medium heat and add 2tbsp of oil. Gently fry the patties for 3-5 minutes on each side until they are just browning.

Meanwhile, heat up the oil for the frites to 190°C and cook the fries for a second time for 2-3 minutes until golden and crispy. Drain on paper towels, then season well with salt. Serve immediately.

Recipe courtesy of Plant-Based Burgers by Jackie Kearney, published by Ryland Peters & Small. Photography by Clare Winfield © Ryland Peters & Small.


Read more recipes from Rude Health Magazine...

Read the Food articles archive...