Sautéed Portabellos, Steak, Coriander Mash & Pea Purée Recipe for Valentine’s Day

Valentine’s Day is a special occasion that allows couples to express their love and affection for one another.

While a night out at a restaurant can be romantic, cooking a gourmet meal at home can be just as intimate and impressive. Cooking with mushrooms is a great way to add flavor and nutrition to your meal. Not only are they versatile and delicious, but they also provide numerous health benefits.

Mushrooms are a low-calorie and low-fat food that is rich in antioxidants, fiber, vitamins, and minerals. They contain compounds that have been shown to improve heart health, boost the immune system, and lower the risk of certain diseases.

By incorporating mushrooms into your Valentine’s Day meal, you’ll not only impress your loved one with your culinary skills, but also show that you care about their health and wellbeing.

Creating a gourmet meal at home also allows you to personalize the experience and make it more special.

You can choose recipes that reflect your shared tastes and preferences, or experiment with new and exotic ingredients. Whatever you choose, cooking together is a fun and meaningful activity that can strengthen your relationship and create lasting memories.

So, put on your chef’s hat and get ready to whip up a delicious and healthy meal for your special someone this Valentine’s Day. Here are some recipes that are sure to make your date night at home an unforgettable experience.

• Crispy Gnocchi with Mushrooms & Paprika Butter
• Sautéed Portabellos, Steak, Coriander Mash & Pea Purée
• Chicken, Portabellini & Rice One Pot Wonder

Sautéed Portabellos, Steak, Coriander Mash & Pea Purée

serves 2

Ingredients

Coriander mash:

• 4 medium potatoes (a floury variety)
• 125 ml cream
• 90 g butter, cut into cubes
• 1 handful fresh coriander
• Salt to taste

Pea purée:

• 250 g frozen peas
• 1 tbsp butter
• Juice of ½ lemon
• Salt to taste

For the Steak:

• 400 g rump or ribeye steak
• Avocado oil (or any oil with a high smokepoint)
• 3 sprigs rosemary
• 1 clove garlic, crushed
• 2 tbsp butter
• 2 large portabello mushrooms
• Handful thyme sprigs
• Olive oil
• Salt and pepper, to taste

Instructions

For the coriander mash:

1. Place potatoes in large pot and cover with cold water. Bring to a boil, season the water with salt and simmer until tender. Drain.
2. When potatoes are cool enough to handle but still very hot- peel them and return the flesh to the warm pot.
3. Mash potatoes in the warm pot allowing them to release steam and dry out slightly.
4. Meanwhile, heat the cream in a saucepan until warm. Add the warm cream and butter to the potatoes.
5. Stir through until completely smooth and then season well with salt. Roughly chop a handful of coriander and stir through the mash.

For the pea purée:

1. Bring a medium sized pot of water to the boil, and salt generously.
2. Blanch the peas for 2-3 minutes until tender. Plunge peas into an ice bath briefly and drain.
3. Add the peas to a blender with the lemon juice and butter. Blitz the peas, adding splashes of water in very small additions if needed.
4. Blend into a smooth purée and then pass through a fine sieve.
5. Season with salt.

For the steak:

1. Season steak all over with salt and pepper. Heat a large seasoned cast-iron pan over high heat.
2. Brush steak generously with avocado oil and brush the pan with avocado oil.
3. When the pan is smoking hot- cook the steak, turning every 2–3 minutes, until a dark crust forms on both sides and the steak is very rare.
4. Reduce heat to medium- add butter, garlic, and rosemary. Baste steak with butter until done to your liking.
5. Transfer steak to a board and it rest for 10-15 minutes.

For the mushrooms:

1. Wipe pan with a paper towel and add a fresh drizzle of olive oil.
2. Cook portabellos with a few sprigs of thyme, salt and pepper on high heat until golden brown but still nice and juicy.
3. Serve steak with golden brown mushrooms, mash and pea purée.