Portabello Steaks, Zucchini Chips & Garlic Aioli
A vegetarian mushroom steak dish with air fried zucchini chips
Ingredients
Garlic Aioli
- 1 clove garlic finely grated
- 125 ml high quality French style creamy mayonnaise
- 1 tbsp lemon juice
- pinch of sea salt
Zucchini Chips
- 4 large zucchini / baby marrow
- 3 tbsp parmesan cheese finely grated
- 1 tsp garlic powder
Mushroom Steaks
- 4 cloves garlic
- 1 cup mixed fresh herbs, parsley / oregano / mint / basil etc
- 160 ml olive oil
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp chilli flakes
- pinch of sea salt
- 4 large portobello mushroom steaks
Instructions
For the aioli
- Combine all ingredients in a small bowl and whisk well.Season to taste and set aside in the fridge until serving.
For the chips
- Using a mandoline or very sharp knife, cut the zucchini into very thin rounds.Toss in a bowl with a good pinch of salt.
- Spread the slices out in a single layer on a clean dishcloth for 5 minutes.Take another dishcloth and cover them and press gently to extract as much water out of the zucchini as possible. and garlic together.Mix sumac and salt together.
- Heat an air fryer to 180˚C.Coat the air fryer basket or tray with cooking / olive oil spray.
- Add enough zucchini slices to sit in a single layer.Sprinkle zucchini with about 1 Tbsp of the grated Parmesan cheese and a little garlic powder. Air-fry until golden-brown, 7 to 8 minutes.
- Check the chips halfway through. Small chips may brown and crisp before larger ones.Transfer the chips to a serving plate. Repeat air frying the remaining zucchini.
For the steaks
- Preheat a braai on medium high heat.Combine all the ingredients except the mushrooms in a small jug.Blitz with a stick blender.
- Place mushrooms steaks on the braai and brush them liberally with the herby garlic oil.Braai until tender and lightly charred all over, basting while you cook.
- Serve mushrooms hot off the braai with a pile of zucchini chips, a good dollop of aioli and some more herb oil on the side.Enjoy!