Jul 09 2026
Restaurants›Starling Restaurant and Bar›Vegan Butcher’s Cut Recipe

Vegan Butcher’s Cut Recipe

Inspired by Starling Restaurant and Bar
Time1h
Serves2

lion’s mane mushroom ‘steak’ | beetroot BBQ sauce | broccolini | scallion smashed fingerling potatoes

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Ingredients

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Mushroom Steak

Beetroot BBQ Sauce

Broccolini

Smashed Fingerling Potatoes

Method

Mushroom Steak Preparation

  1. 1

    Prepare the Mushrooms

    Clean the lion's mane mushrooms and slice them into thick 'steaks'. In a bowl, mix olive oil, soy sauce, garlic powder, salt, and black pepper. Marinate the mushroom steaks in the mixture for at least 30 minutes.

  2. 2

    Cook the Mushrooms

    Heat a skillet over medium heat and add the marinated mushroom steaks. Cook for about 5-7 minutes on each side until golden brown and tender.

Beetroot BBQ Sauce Preparation

  1. 3

    Blend the Sauce

    In a blender, combine cooked beetroot, apple cider vinegar, maple syrup, smoked paprika, garlic powder, and salt. Blend until smooth. Adjust seasoning as needed.

  2. 4

    Heat the Sauce

    Transfer the sauce to a small saucepan and heat over low heat until warmed through, stirring occasionally.

Broccolini Preparation

  1. 5

    Prepare Broccolini

    In a pot of boiling salted water, blanch the broccolini for 2-3 minutes. Remove and immediately transfer to an ice bath to stop cooking.

  2. 6

    Sauté Broccolini

    Heat olive oil in a skillet over medium heat, add the blanched broccolini, and sauté for another 2-3 minutes. Season with salt to taste.

Smashed Fingerling Potatoes Preparation

  1. 7

    Boil and Smash Potatoes

    Boil the fingerling potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly. Smash each potato gently with a fork.

  2. 8

    Season and Cook Potatoes

    In a skillet, heat olive oil over medium heat. Add the smashed potatoes, season with salt, and cook until crispy, about 5-7 minutes per side. Top with sliced scallions before serving.

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