Chipotle mushrooms and leeks

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A vegan dish absolutely jam-packed with flavour, Rishim's simple recipe shows how just a handful of good ingredients can create something amazing. The chilli paste can be made in advance and is an incredible thing to have in your fridge, perfect for marinating all manner of vegetables.

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First published in 2021




Chipotle paste

Mushrooms and leeks


Preheat an oven to 180°C/gas mark 4. To make the chipotle paste, place the apples, onion, tomatoes, garlic and jalapeno on a baking tray. Drizzle with oil, then place in the oven for 20-30 minutes, or until everything is soft and beginning to caramelise
Place the tomatoes and jalapeno in a saucepan, then scrape the apples apart to remove the seeds and core. Add the apple flesh and skins to the pan, then peel the onion and add that too. Squeeze the soft garlic cloves from their skins and add them to the pan along with a good pinch of chilli powder, a drizzle of oil, then place it on a very low heat. Cook for 1 hour, stirring regularly to ensure it doesn’t catch. Add a dash of white wine vinegar if it begins to stick too much
  • 1 pinch of chilli powder, ideally chipotle or ancho
  • white wine vinegar, as needed
Meanwhile, make a leek oil by placing the chopped green leek tops in a blender with the vegetable oil. Blitz for 5-7 minutes, until completely smooth and green. Pour the mixture into a pan and bring to the boil – as soon as it starts to bubble, remove from the heat and leave to cool slightly. Set a sieve over a bowl and line the sieve with a piece of muslin (or a j-cloth), then carefully pour the hot oil into it and set aside to strain
  • 200g of leek, green parts only, washed and roughly chopped
  • 200ml of vegetable oil
After 1 hour, transfer the contents of the pan to a blender and blitz until smooth. Add more vinegar if it’s too thick, ensuring you taste as you go to ensure it has the right balance of tang and sweetness. Season to taste with salt and set aside
Heat the oven to 180°C/gas mark 4. Wash and trim the baby leeks, then place them in an ovenproof pan or dish. Drizzle with plenty of the strained leek oil and season with a pinch of salt, then place the leeks in the oven for 4-5 minutes, until lightly charred and softened. Set aside
Generously coat the oyster mushrooms with some of the chipotle paste and pack them tightly into a terrine mould or deep baking dish. Add a drizzle of oil and a pinch of salt, then cover the mushrooms with baking paper and seal the dish with foil. Roast in the oven at 180°C/gas mark 4 for 25-30 minutes
Meanwhile, blitz or stir together the peanut butter with a spoonful of the remaining chipotle paste – taste as you go until you’re happy with the flavour. Add a little of the leek oil to loosen the mixture, then set aside
When ready to serve, place a frying pan over a high heat and add a drizzle of oil. Once hot, add the roasted mushrooms and leeks and cook for 3-5 minutes, until charred all over
To serve, arrange the mushrooms and leeks between 2 plates. Add a dollop of the peanut sauce, add a final drizzle of leek oil and a pinch of salt
First published in 2021

After years spent in modern European kitchens, in 2019 Rishim Sachdeva decided to start cooking plant-based food – and he hasn’t looked back since.

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