Mushroom Steaks With Creamy Rosemary Sauce

Slice the potato into long chip shapes about the width of a finger. Add to a saucepan of cold water with a pinch of salt, then bring to a boil. Boil for 5 minutes, then drain and transfer to a plate to cool for 15 minutes.

Meanwhile, add the oyster mushroom clusters to a large mixing bowl followed by the soy sauce, balsamic vinegar and a small pinch of salt.

Next, grind the black peppercorns in a pestle and mortar until coarse. Alternatively, wrap them in a clean tea towel and bash them with a rolling pin. Then add them to the bowl and use your hands to coat the mushrooms in all the seasoning. Cover and set aside for later.

When the potato has cooled, add to a separate mixing bowl with some olive oil and a pinch of salt. Mix well, then transfer to an air-fryer and cook for 15-20 minutes at 180°C / 360°F or until golden and crispy all over, turning halfway through.

Meanwhile, add a small splash of olive oil to a frying pan on a medium heat, then add the onion and fry for 5 minutes or until lightly golden but not brown. Next stir in the garlic and rosemary and cook for a further minute.

To the same pan, add the coconut milk, then crumble in the stock cube and a small pinch of salt. Stir to combine, then leave it to simmer gently on a low heat while you complete the remaining steps.

Add a splash of olive oil to a griddle pan or frying pan over a medium heat. When the oil is hot, add the mushroom clusters and fry for 3-5 minutes on each side until lightly charred and crispy. Tip: we use a potato masher to push down on the clusters while they cook, which releases moisture and improves their texture.

Meanwhile, cook the edamame in boiling water for 3-4 minutes, then drain and set aside.

To serve, add the chips to plates, followed by the edamame. Slice the mushroom steaks, then add the mushroom to the plates and drizzle the sauce all over. Finish with some freshly ground black pepper. Enjoy!