The secret to the success of this recipe was to not tell my wife there was Marmite in it – she hates the stuff. But for me the oozing black treacly yeast extract adds a depth of flavour to savoury dishes that is unsurpassed – pure Umami.
I’ve written about steak and thrice-cooked chips before, so click on the link if you want to find out more.
This post, though, is about the super-savoury sauce that accompanies it.
For the sauce
2 large Portobello mushrooms, chopped into chunks
Large knob of butter
2 garlic cloves, finely chopped
50g Stilton cheese, crumbled
1 decent-sized tsp of Marmite
1. Melt the butter in a small saucepan, then add the garlic. Gently cook for 1-2 mins, then add the mushrooms. Cook for 4-5 mins, until the mushrooms start to release their juices.
2. Add the Stilton and stir-through until melted. Add the Marmite and stir through.
3. Serve with the steak and chips.