What are the main ingredients in Haute Cabrière Butternut Steak & Mushrooms?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Blender, Milk (optional)

What is the nutritional information of Haute Cabrière Butternut Steak & Mushrooms?

Calories: 589, Carbs: 77 grams, Fat: grams, Protein: 21.7 grams, Sugar: 21.2 grams, Salt: 1335 grams

How do I prepare Haute Cabrière Butternut Steak & Mushrooms?

GLORIOUS GREENS: Return the pan to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 4-5 minutes until wilted. Remove from the pan, season and stir through some lemon zest. GET GOING: Preheat the oven to 200°C. Place a pan over a medium heat with enough oil to cover the base. Place the onions in the pan in a single layer, cut-side down. Once sizzling, reduce to a low heat and cover. Allow to braise for 15-20 minutes until the cut side is charred, shifting occasionally. STEAKS ARE HIGH: Trim the ends off the butternuts and cut the neck (thinner, longer part) off the base. Reserve the bases for another use. Cut the neck in half lengthways. Trim off the outer rounded sides to create two 2cm butternut steaks per portion. Alternatively, you can chop the butternut into bite-sized chunks - however, we recommend cutting them into steaks! Place the steaks on a roasting tray, coat in oil, the chopped thyme and season. Place in the oven for 30-35 minutes until browning and cooked through. MISO MUSHIES: Place a pan over high heat with a drizzle of oil. Once hot, add the chopped mushrooms and trimmed shimeji and fry for 5-7 minutes until browned, shifting occasionally. Remove and place in a bowl. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the grated garlic for 1 minute until fragrant, shifting constantly. Remove from the heat and add in the mushroom soy and the miso paste to taste (it has a strong flavour!). Whisk to fully incorporate the miso. Stir through the mushrooms and a knob of butter (optional) or coconut oil. Cover to keep warm. BEAUTIFUL!: Spoon up a helping of creamy mash. Top with the butternut steaks and scatter over the mushrooms. Drizzle with the miso-soy sauce and a squeeze of lemon juice. Side with the charred baby onions, the sautéed spinach and a lemon wedge. Wow, chef! DREAMY BEAN MASH: Place the rinsed beans in a pot with 1½ tbsps of milk or water and the crème fraîche. Place on a medium-high heat. Once boiling, remove from the heat, add in a knob of butter and some seasoning. Place in a blender or mash until desired consistency.

What should be prepared from my kitchen to make Haute Cabrière Butternut Steak & Mushrooms?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Blender, Milk (optional)

Haute Cabrière Butternut Steak & Mushrooms

Indulge yourself in this decadent five-star meal of tender butternut steaks covered in a medley of mushrooms and drizzled in miso-soy sauce. Served with a smooth butter bean-mash, charred baby onions and creamy sauteed spinach. No, believe it or not, you haven’t died and gone to heaven!

Haute Cabrière Butternut Steak & Mushrooms

with charred baby onions & miso-soy sauce

Hands on Time: 30 - 60 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Baby Onions
Brown Mushrooms
Butter Beans
Butternut
Creme Fraiche
Fresh Thyme
Garlic Clove
Garlic Cloves
Lemon
Lemons
Miso Paste
Mushroom Soy Sauce
Shimeji Mushrooms
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Blender
Milk (optional)

Photo of Haute Cabrière Butternut Steak & Mushrooms

Serves 1

GET GOING
Preheat the oven to 200°C. Place a pan over a medium heat with enough oil to cover the base. Place the onions in the pan in a single layer, cut-side down. Once sizzling, reduce to a low heat and cover. Allow to braise for 15-20 minutes until the cut side is charred, shifting occasionally.
STEAKS ARE HIGH
Trim the ends off the butternut and cut the neck (thinner, longer part) off the base. Reserve the base for another use. Cut the neck in half lengthways. Trim off the outer rounded sides to create two 2cm butternut steaks. Alternatively, you can chop the butternut into bite-sized chunks - however, we recommend cutting them into steaks! Place the steaks on a roasting tray, coat in oil, the chopped thyme and season. Place in the oven for 30-35 minutes until browning and cooked through.
MISO MUSHIES
Place a pan over high heat with a drizzle of oil. Once hot, add the chopped mushrooms and trimmed shimeji and fry for 5-7 minutes until browned, shifting occasionally. Remove and place in a bowl. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the grated garlic for 1 minute until fragrant, shifting constantly. Remove from the heat and add in the mushroom soy and the miso paste to taste (it has a strong flavour!). Whisk to fully incorporate the miso. Stir through the mushrooms and a knob of butter (optional) or coconut oil. Cover to keep warm.
DREAMY BEAN MASH
Place the rinsed beans in a pot with 1 tbsp of milk or water and the crème fraîche. Place on a medium-high heat. Once boiling, remove from the heat, add in a knob of butter and some seasoning. Place in a blender or mash until desired consistency.
GLORIOUS GREENS
Return the pan to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 3-4 minutes until wilted. Remove from the pan, season and stir through some lemon zest.
BEAUTIFUL!
Spoon up a helping of creamy mash. Top with the butternut steaks and scatter over the mushrooms. Drizzle with the miso-soy sauce and a squeeze of lemon juice. Side with the charred baby onions, the sautéed spinach and a lemon wedge. Wow, chef!

Baby Onions - 2
Butternut - 250g
Fresh Thyme - 2g
Brown Mushrooms - 125g
Shimeji Mushrooms - 65g
Garlic Clove - 1
Mushroom Soy Sauce - 30ml
Miso Paste - 15ml
Butter Beans - 60g
Crème Fraîche - 45ml
Spinach - 50g
Lemon - 1

Download the Recipe

Serves 2

GET GOING
Preheat the oven to 200°C. Place a pan over a medium heat with enough oil to cover the base. Place the onions in the pan in a single layer, cut-side down. Once sizzling, reduce to a low heat and cover. Allow to braise for 15-20 minutes until the cut side is charred, shifting occasionally.
STEAKS ARE HIGH
Trim the ends off the butternuts and cut the neck (thinner, longer part) off the base. Reserve the bases for another use. Cut the neck in half lengthways. Trim off the outer rounded sides to create two 2cm butternut steaks per portion. Alternatively, you can chop the butternut into bite-sized chunks - however, we recommend cutting them into steaks! Place the steaks on a roasting tray, coat in oil, the chopped thyme and season. Place in the oven for 30-35 minutes until browning and cooked through.
MISO MUSHIES
Place a pan over high heat with a drizzle of oil. Once hot, add the chopped mushrooms and trimmed shimeji and fry for 5-7 minutes until browned, shifting occasionally. Remove and place in a bowl. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the grated garlic for 1 minute until fragrant, shifting constantly. Remove from the heat and add in the mushroom soy and the miso paste to taste (it has a strong flavour!). Whisk to fully incorporate the miso. Stir through the mushrooms and a knob of butter (optional) or coconut oil. Cover to keep warm.
DREAMY BEAN MASH
Place the rinsed beans in a pot with 1½ tbsps of milk or water and the crème fraîche. Place on a medium-high heat. Once boiling, remove from the heat, add in a knob of butter and some seasoning. Place in a blender or mash until desired consistency.
GLORIOUS GREENS
Return the pan to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 4-5 minutes until wilted. Remove from the pan, season and stir through some lemon zest.
BEAUTIFUL!
Spoon up a helping of creamy mash. Top with the butternut steaks and scatter over the mushrooms. Drizzle with the miso-soy sauce and a squeeze of lemon juice. Side with the charred baby onions, the sautéed spinach and a lemon wedge. Wow, chef!

Baby Onions - 4
Butternut - 500g
Fresh Thyme - 4g
Brown Mushrooms - 250g
Shimeji Mushrooms - 125g
Garlic Cloves - 2
Mushroom Soy Sauce - 65ml
Miso Paste - 30ml
Butter Beans - 120g
Crème Fraîche - 85ml
Spinach - 100g
Lemon - 1

Download the Recipe

Serves 3

GET GOING
Preheat the oven to 200°C. Place a pan over a medium heat with enough oil to cover the base. Place the onions in the pan in a single layer, cut-side down. Once sizzling, reduce to a low heat and cover. Allow to braise for 15-20 minutes until the cut side is charred, shifting occasionally.
STEAKS ARE HIGH
Trim the ends off the butternuts and cut the neck (thinner, longer part) off the base. Reserve the bases for another use. Cut the neck in half lengthways. Trim off the outer rounded sides to create two 2cm butternut steaks per portion. Alternatively, you can chop the butternut into bite-sized chunks - however, we recommend cutting them into steaks! Place the steaks on a roasting tray, coat in oil, the chopped thyme and season. Place in the oven for 35-40 minutes until browning and cooked through.
MISO MUSHIES
Place a pan over high heat with a drizzle of oil. Once hot, add the chopped mushrooms and trimmed shimeji and fry for 7-10 minutes until browned, shifting occasionally. You may need to do this step in batches. Remove and place in a bowl. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the grated garlic for 1 minute until fragrant, shifting constantly. Remove from the heat and add in the mushroom soy and the miso paste to taste (it has a strong flavour!). Whisk to fully incorporate the miso. Stir through the mushrooms and a knob of butter (optional) or coconut oil. Cover to keep warm.
DREAMY BEAN MASH
Place the rinsed beans in a pot with 2 tbsps of milk or water and the crème fraîche. Place on a medium-high heat. Once boiling, remove from the heat, add in a knob of butter and some seasoning. Place in a blender or mash until desired consistency.
GLORIOUS GREENS
Return the pan to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 5-6 minutes until wilted. Remove from the pan, season and stir through some lemon zest.
BEAUTIFUL!
Spoon up a helping of creamy mash. Top with the butternut steaks and scatter over the mushrooms. Drizzle with the miso-soy sauce and a squeeze of lemon juice. Side with the charred baby onions, the sautéed spinach and a lemon wedge. Wow, chef!

Baby Onions - 6
Butternut - 750g
Fresh Thyme - 6g
Brown Mushrooms - 375g
Shimeji Mushrooms - 170g
Garlic Cloves - 3
Mushroom Soy Sauce - 85ml
Miso Paste - 45ml
Butter Beans - 180g
Crème Fraîche - 125ml
Spinach - 150g
Lemons - 2

Download the Recipe

Serves 4

GET GOING
Preheat the oven to 200°C. Place a pan over a medium heat with enough oil to cover the base. Place the onions in the pan in a single layer, cut-side down. Use two pans if necessary. Once sizzling, reduce to a low heat and cover. Allow to braise for 15-20 minutes until the cut side is charred, shifting occasionally.
STEAKS ARE HIGH
Trim the ends off the butternuts and cut the neck (thinner, longer part) off the base. Reserve the bases for another use. Cut the neck in half lengthways. Trim off the outer rounded sides to create two 2cm butternut steaks per portion. Alternatively, you can chop the butternut into bite-sized chunks - however, we recommend cutting them into steaks! Place the steaks on a roasting tray, coat in oil, the chopped thyme and season. Place in the oven for 35-40 minutes until browning and cooked through.
MISO MUSHIES
Place a pan over high heat with a drizzle of oil. Once hot, add the chopped mushrooms and trimmed shimeji and fry for 7-10 minutes until browned, shifting occasionally. You may need to do this step in batches. Remove and place in a bowl. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the grated garlic for 1 minute until fragrant, shifting constantly. Remove from the heat and add in the mushroom soy and the miso paste to taste (it has a strong flavour!). Whisk to fully incorporate the miso. Stir through the mushrooms and a knob of butter (optional) or coconut oil. Cover to keep warm.
DREAMY BEAN MASH
Place the rinsed beans in a pot with 2½ tbsps of milk or water and the crème fraîche. Place on a medium-high heat. Once boiling, remove from the heat, add in a knob of butter and some seasoning. Place in a blender or mash until desired consistency.
GLORIOUS GREENS
Return the pan to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 5-6 minutes until wilted. Remove from the pan, season and stir through some lemon zest.
BEAUTIFUL!
Spoon up a helping of creamy mash. Top with the butternut steaks and scatter over the mushrooms. Drizzle with the miso-soy sauce and a squeeze of lemon juice. Side with the charred baby onions, the sautéed spinach and a lemon wedge. Wow, chef!