Mushroom steak and chunky fries with beurre-less blanc sauce

Mushroom steak and chunky fries with beurre-less blanc sauce

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

Dietary
Vegetarian


By Mary McCartney
From Saturday Kitchen

Ingredients

For the chunky fries

  • 700g/1lb 9oz russet potatoes, peeled and cut into 1cm/½in-thick batons
  • 3 tbsp vegetable oil
  • flaky sea salt and freshly ground black pepper

For the beurre-less blanc sauce

  • 3 shallots, finely chopped
  • 4 sprigs fresh thyme
  • 1 tbsp olive oil
  • 240ml/8½fl oz vegetable broth
  • 240ml/8½fl oz dry white wine
  • 1 tsp cornflour
  • 1 tbsp Dijon mustard
  • 120ml/4fl oz unsweetened plant-based cream

For the mushrooms

  • 4 large Portobello mushrooms, stems trimmed
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp chopped fresh thyme
  • pinch flaky sea salt
  • pinch freshly ground black pepper

To serve

  • 150g/5½oz watercress
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