| Created by | Spinneys |
| Prep time | 20 minutes |
| Marination time | At least 30 minutes or up to 24 hours |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | European |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 373 |
| Fat | 13.4g |
| Saturates | 2g |
| Protein | 9.8g |
| Carbs | 52.8g |
| Sugars | 9.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCombine the Peri Peri sauce, tomato paste, water, paprika, juice of half a lemon, garlic, 2 tablespoons of olive oil, soft brown sugar, and sea salt in a blender. Blitz until smooth.
Slice the mushrooms lengthways to form 2-3cm-thick ‘steaks’. Place the mushroom steaks in a single layer in a rectangular dish and cover with the marinade. Refrigerate covered for at least 30 minutes or up to 24 hours.
Heat 2 teaspoons of olive oil in a medium cast-iron pan over a medium-high heat.
Add the whole cherry tomatoes along with the sugar and sea salt flakes. Cook for 10 minutes or until caramelised and jammy. Remove the tomatoes from the pan and set aside.
Remove the mushroom ‘steaks’ from the marinade and fry them in the same pan until caramelised and tender, approx. 10 minutes.
Halve and toast the Portuguese rolls. Finely slice the onion and rinse the watercress.
To assemble, spread a little perinaise over the toasted buns, top with the watercress, mushroom ‘steaks’, blistered cherry tomatoes and red onion.
Serve immediately.
