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<h1 itemprop="name" class="name">Smoky Chimichurri Mushroom Steaks with Crushed Potatoes</h1>
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<b>Total Time: </b><span itemprop="">10 min</span>
<b>Servings: </b><span itemprop="">2 or 4 servings</span>
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<b>Source: </b>
<a itemprop="url" href="https://www.gousto.co.uk/cookbook/recipes/smoky-chimichurri-mushroom-steaks-with-crushed-potatoes">
<span itemprop="author">gousto.co.uk</span>
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<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient"><strong>15</strong>ml red wine vinegar †</p><p class="line" itemprop="recipeIngredient"><strong>1/2</strong> tsp dried chilli flakes</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> tsp smoked paprika</p><p class="line" itemprop="recipeIngredient"><strong>30</strong>ml vegan mayonnaise †</p><p class="line" itemprop="recipeIngredient"><strong>120</strong>g spinach</p><p class="line" itemprop="recipeIngredient"><strong>400</strong>g waxy potatoes</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> tsp dried oregano</p><p class="line" itemprop="recipeIngredient"><strong>150</strong>g flat white mushrooms</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> garlic clove</p><p class="line" itemprop="recipeIngredient"><strong>10</strong>g parsley</p><p class="line" itemprop="recipeIngredient"><strong>30</strong>g pumpkin seeds</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> shallot</p>
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<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">For 2 people [double for 4]<br/><strong>Step 1</strong><br/>Before you begin...</p><p class="line">Get all your ingredients and equipment ready</p><p class="line">Skim through these steps, then wash your fruit and veg</p><p class="line">Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)</p><p class="line"><strong>Step 2</strong><br/>Now let's get started!</p><p class="line">Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a high heat</p><p class="line">Peel and cut the shallot[s] in half, lengthways</p><p class="line">Sprinkle the cut-sides of the shallot halves with 1 tsp [2 tsp] sugar</p><p class="line"><strong>Step 3</strong><br/>Once hot, add the coated shallot halves (sugar-side down) to the pan with the flat white mushrooms and cook for 1 min</p><p class="line">Tip: Cooking for 4? Use 2 pans!</p><p class="line">Add 50ml [90ml] cold water and cook, covered, for 5-6 min or until almost all the water has evaporated</p><p class="line">After 5-6 min, remove the lid and cook for 1 min further or until all the water has evaporated, the mushrooms are tender and the shallots are caramelised</p><p class="line"><strong>Step 4</strong><br/>Meanwhile, add the waxy potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork</p><p class="line">Put the bowl in the microwave for 4-5 min [6-8 min] or until the potatoes are fork-tender</p><p class="line"><strong>Step 5</strong><br/>While the potatoes are cooking, finely chop the parsley, including the stems</p><p class="line">Peel and finely chop (or grate) the garlic</p><p class="line">Add the chopped parsley and garlic (not a fan of raw garlic? Just add a little!) to a bowl with the dried oregano, red wine vinegar, smoked paprika and chilli flakes (can't handle the heat? Go easy!)</p><p class="line">Add 2 tbsp [4 tbsp] olive oil and give everything a good mix up – this is your smoky chimichurri</p><p class="line"><strong>Step 6</strong><br/>Once done, transfer the cooked mushrooms to a bowl and set the caramelised shallot halves aside for serving (reserve the pan!)</p><p class="line">Add half the smoky chimichurri to the bowl with the mushrooms and give everything a good mix up – these are your smoky chimichurri mushroom steaks</p><p class="line">Mix the remaining smoky chimichurri with the mayo – this is your smoky chimichurri mayo</p><p class="line"><strong>Step 7</strong><br/>Wash the spinach, then pat it dry with kitchen paper</p><p class="line">Return the reserved pan to a medium-high heat and add the pumpkin seeds and spinach, then cook for 1 min or until the spinach has wilted – this is your pumpkin seed spinach</p><p class="line">Roughly crush the fork-tender potatoes with a fork and season with salt and pepper</p><p class="line">Tip: Don't press too hard, you only want to crush them!</p><p class="line">Serve the smoky chimichurri mushroom steaks with the crushed potatoes, pumpkin seed spinach, caramelised shallot halves and smoky chimichurri mayo to the side</p><p class="line">Enjoy!</p>
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<h3 class="subhead">Nutrition</h3>
<div itemprop="nutrition" class="nutrition text">
<p>Typical values per 100g per serving<br/>Energy 374 kJ 1471 kJ 88 kcal 349 kcal<br/>Fat 4.8 g 18.7 g<br/>of which saturates 0.5 g 2.1 g<br/>Carbohydrate 9.6 g 37.8 g<br/>of which sugars 1.0 g 4.1 g<br/>Fibre 1.7 g 6.5 g<br/>Protein 2.6 g 10.3 g<br/>Salt 0.07 g 0.28 g</p>
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