eCook Meal
Haute Cabrière Butternut Steak & Mushrooms
with charred baby onions & miso-soy sauce
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R346.97
for 4 servings · R86.74 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Miso Paste needs 60 mlMiso Tasty White Miso Paste 200 g R69.99 · whole pack (size can't be divided)R69.99
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Fresh Thyme needs 8 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.31
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Crème Fraîche needs 170 mlSour Cream 250 ml 250 ml at R36.99 · 68% of packR25.15
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Brown Mushrooms needs 500 gBrown Mushrooms 400 g 400 g at R62.99 · 1.25× packR78.74
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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Butter Beans needs 240 gButter Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Baby Onions needs 8Peeled Baby Onions 500 g R19.99 · whole pack (size can't be divided)R19.99
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Shimeji Mushrooms needs 250 gShimeji Mushrooms 150 g 150 g at R38.99 · 1.67× packR64.98
Not in the Woolies basket — source these elsewhere:
- Mushroom Soy Sauce
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Frequently Asked Questions
What is the preparation time for Haute Cabrière Butternut Steak & Mushrooms?
The preparation time for Haute Cabrière Butternut Steak & Mushrooms with charred baby onions & miso-soy sauce is between 30 and 60 minutes.
What is the total time required to make Haute Cabrière Butternut Steak & Mushrooms with charred baby onions & miso-soy sauce?
The total time required to make Haute Cabrière Butternut Steak & Mushrooms with charred baby onions & miso-soy sauce is between 50 and 65 minutes.
How many servings does Haute Cabrière Butternut Steak & Mushrooms provide?
4 servings
What are the main ingredients in Haute Cabrière Butternut Steak & Mushrooms?
Baby Onion, Brown Mushrooms, Butter Beans, Butternut, Creme Fraiche, Garlic, Lemon, Miso Paste, Mushroom Soy Sauce, Shimeji Mushrooms, Spinach, Thyme
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?
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. 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. 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. 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.
What should be prepared from my kitchen to make Haute Cabrière Butternut Steak & Mushrooms?
Baby Onion, Brown Mushrooms, Butter Beans, Butternut, Creme Fraiche, Garlic, Lemon, Miso Paste, Mushroom Soy Sauce, Shimeji Mushrooms, Spinach, Thyme
How many calories does Haute Cabrière Butternut Steak & Mushrooms have?
589 calories
How much fat content does Haute Cabrière Butternut Steak & Mushrooms have?
grams