By Zuru Zuru

Serves - 1-2 people

Prep time - 15 mins

Cooking time - 25 mins

Ingredients

For Potatoes

Oil - 2 tsp

Baby Potatoes - 3-4 pc

Salt - ¼ tsp

Dried mixed herbs - ½ tsp

Parsley, chopped - 1tbsp

For Steak

Oil - 2 tbsp

Fresh lion’s mane mushrooms - 1 bunch

Salt  to season

Beetroot juice - ½ cup 

BBQ sauce - 2 tbsp 

For Finishing Glaze - 

Oil - 1 tbsp

Butter - 1 tbsp

Garlic cloves, crushed - 2 pc

Method

Quarter the baby potatoes, and wash them well under running water.

Heat oil in a pan and add the potatoes. Cook over low to medium heat. Sprinkle salt over the potatoes and cook till they begin to get golden brown. 

Sprinkle in the dried mixed herbs and parsley and turn off the heat. Set them aside on a serving plate.

For the mushroom, heat oil in a flat-bottom fry pan and sear for about 2 minutes till golden brown and cooked evenly. Add the beetroot juice and BBQ sauce and simmer with a lid on for about 2 minutes.

Remove the lid and stir the mushrooms to be evenly coated with the sauce. 
Once the sauce reduces to a glaze, remove the mushroom steaks and set aside. 

In a fresh pan, add a bit of oil and sear the steaks. Do this on a medium to high flame to allow the steaks to charr further.

Once the steaks are evenly charred, lower the heat and add the butter along with the crushed garlic. Baste the steaks using a spoon. When charred to desire, remove the steak on a chopping board and slice.

Place on the plate along with the potatoes, garnish with the glaze and serve hot.