Sautéed portobellos

Sautéed portobellos, steak, coriander mash and pea purée. Image: Jerome Sadiq

Sautéed portobellos, steak, coriander mash and pea purée: A must-try

A recipe developed by a young South South African chef, this sautéed portobellos, steak, coriander mash and pea purée will hit the spot.

Sautéed portobellos

Sautéed portobellos, steak, coriander mash and pea purée. Image: Jerome Sadiq

Need some sizzling ideas for family winter recipes? Try sautéed portobellos, steak, coriander mash and pea purée. It’s a unique combination of flavours that will kick-start your taste buds. What is better than a succulent steak with the right assortment of sides with it.

This recipe includes sautéed portobellos which take centre stage in this recipe. Mushrooms add a delicious umami flavour to the dish and enhance the taste of the steak. The addition of coriander mash and pea purée finishes off this dish as a delightful family meal.

More about your sautéed portobellos, steak, coriander mash and pea purée

This youth month we are celebrating young chefs. Jerome Sadiq is one of the young chefs who submitted a recipe to the South African Mushroom Farmers’ Association, and we are delighted to share this recipe with you.

If you are looking for a recipe to surprise your dad for Father’s Day, this recipe will certainly hit the spot! Let us know if you have prepared this recipe.

Sautéed portobellos, steak, coriander mash and pea purée recipe

5 from 1 vote
Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy


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  • Coriander mash
  • ±400g rump or ribeye steak

  • avocado oil (or any oil with a high smoke point)

  • 2-3 sprigs rosemary

  • 1 clove garlic, crushed

  • 2 Tbsp butter

  • 2 large portabello mushrooms

  • handful thyme sprigs

  • olive oil

  • salt and pepper, to taste

  • 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 coriander mash
  • Place potatoes in a large pot and cover with cold water.
  • Bring to a boil, season the water with salt and simmer until tender. Drain.
  • When potatoes are cool enough to handle but still very hot-peel them and return the flesh to the warm pot.
  • Mash potatoes in the warm pot allowing them to release steam and dry out slightly.
  • Meanwhile, heat the cream in a saucepan until warm.
  • Add the warm cream and butter to the potatoes. 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
  • Bring a medium-sized pot of water to the boil, and salt generously.
  • Blanch the peas for 2-3 minutes until tender.
  • Plunge peas into an ice bath briefly and drain.
  • 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.
  • Blend into a smooth purée and then pass through a fine sieve. Season with salt.
  • For the steak
  • Season steak all over with salt and pepper.
  • Heat a large seasoned cast-iron pan over high heat.
  • Brush steak generously with avocado oil and brush the pan with avocado oil. 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.
  • Reduce heat to medium- add butter, garlic, and rosemary. Baste steak with butter until done to your liking. Transfer steak to a board and it rest for 10-15 minutes.
  • For the mushrooms
  • Wipe the pan with a paper towel and add a fresh drizzle of olive oil. Cook portabellos with a few sprigs of thyme, salt and pepper on high heat until golden brown but still nice and juicy.
  • Serve steak with golden brown mushrooms, mash and pea purée.


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