Portabella “Steak Frites”
“Frites”
1 large red-fleshed sweet potato or yam, peeled
1 tablespoon olive oil
1/8 teaspoon smoked paprika (or other spice of choice)
pinch of salt
“Steak”
2 Portabella mushroom caps, stem and gills removed
1 tablespoon olive oil
1/8 teaspoon smoked paprika
1/8 teaspoon granulated garlic
pinch of salt
1 tablespoon butter, softened
1 green onion, chopped
squeeze of lemon for serving, optional
1 large red-fleshed sweet potato or yam, peeled
1 tablespoon olive oil
1/8 teaspoon smoked paprika (or other spice of choice)
pinch of salt
“Steak”
2 Portabella mushroom caps, stem and gills removed
1 tablespoon olive oil
1/8 teaspoon smoked paprika
1/8 teaspoon granulated garlic
pinch of salt
1 tablespoon butter, softened
1 green onion, chopped
squeeze of lemon for serving, optional
Instructions:
Make the “frites” first. Preheat the oven to 425F. Cut the peeled sweet potato into ½” planks, and then cut again into ½” sticks (the shape of fries). Place in a medium bowl, and toss with the olive oil, smoked paprika and salt until coated. Place on a parchment-lined baking sheet in a single layer and bake until fries are golden, about 25-30 minutes, turning with tongs halfway through.
While the frites are cooking, coat the mushroom caps with olive oil, smoked paprika, garlic and salt and let sit for flavors to soak in for 10-15 minutes. Heat a cast iron (or other heavy skillet or outdoor grill) to medium high heat. Place the mushroom caps, rounded side down into pan, and let them cook until they start to soften, about 3-5 minutes. Flip the cap over and cook until tender, another 2-3 minutes. Meanwhile, make a quick compound butter: stir the butter and green onion together. Once the mushroom caps are cooked, plate with rounded side down on the plate. Spoon some onion butter on the hot mushroom cap and let it melt. Squeeze a little lemon juice on top if desired. Serve with the cooked frites on the side.