Portobello Steaks and Butter Bean Mash - Kosher.com

Ingredients

• 8 medium to large portobello mushrooms (about 1 pound 7 ounces/650 grams), stems removed
• 10 cloves garlic, peeled
• 1 onion, peeled and cut into 6 wedges (1 cup/150 grams)
• 4 and 1/2 teaspoons chipotle flakes (or 1–2 whole chipotle chile, minced to yield 4 and 1/2 teaspoons)
• 1 red chile
• 4 teaspoons cumin seeds, roughly crushed in a mortar and pestle
• 1 tablespoon coriander seeds, roughly crushed in a mortar and pestle
• 2 tablespoons tomato paste such as Tuscanini Tomato Paste
• 1 and 2/3 cups/400 milliliters olive oil such as Gefen Olive Oil
• 1 tablespoon flaked sea salt, such as Tuscanini
• 1 (1 pound 9 ounce/700 gram) jar good-quality large butter beans, drained (2 and 2/3 cups/500 grams; Brindisa Navarrico large butter beans or cook your own)
• 4 and 1/2 teaspoons Gefen Lemon Juice
• 1 tablespoon Gefen Olive Oil
• 2 tablespoons water
• 1/2 teaspoon flaked sea salt, such as Tuscanini