Braised Portobello with Root Jus


Serves 4


  • 4 large portobello mushrooms
  • 4 onions
  • 2 carrots
  • 1 thick slice of celeriac
  • 1/2 leek
  • 3 cloves of garlic
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 500 ml white wine
  • 2 tbsp tamari
  • 1 tbsp balsamic vinegar
  • 1 tbsp date sweetener
  • 1 tbsp BBQ rub
  • approx. 1 L vegetable broth
  • olive oil


Brussels sprouts

  • 400 g Brussels sprouts
  • 1 tsp brown sugar
  • 2 tbsp vegan butter
  • white wine to deglaze
  • salt
  • olive oil


Layered potatoes

  • 1 kg waxy potatoes
  • 125 ml vegan cream
  • 4 tbsp vegan butter
  • 0.5 tsp salt
  • 2 cloves of garlic

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Potato gratin (prepare a day before)

Peel and crush the garlic. Add to a pan, together with the cream, 2 tablespoons of butter and salt. Cook until it is reduced by a third. Meanwhile, peel the potatoes and slice them into fine slices. Line a small baking dish with baking paper and line with a layer of potato slices. Brush the layer with some of the cream mixture. Keep adding layers and brush them with cream until you have used all potato slices. You should have a height off about 4 cm. Finally, cover the potatoes with a few flakes of butter. Cover with baking paper, then bake for 1.5 hours at 160 °C.  Put a small pan on top of the potatoes, then store the dish in the fridge overnight. 


Mix the white wine, balsamic vinegar, date sweetener and BBQ rub in a cup. Wash the leek and cut into pieces of 1 cm. Cut the onion into 8 parts. Cut the carrots and celery into 1 cm pieces.  Put the Grill over a big fire and place a saucepan on top. Add some olive oil and brown the vegetables. Patience is required here: the colour and roasted aromas will determine the final taste and colour of the sauce. Add the tomato paste to the pan, sauté briefly. Then add in some bay leaves and deglaze with half of the white wine and vinegar mixture. Let it boil down and repeat with the other half of the mixture. Pour in 1/3 of the vegetable broth, let it boil down, then repeat with the remaining broth. 

In the meantime, roast the portobellos on both sides on the oiled cooking plate.  Place the portobellos (stem side down) in the pan with the vegetables. Stew for 30 minutes with the lid closed. Check regularly while cooking. Pour in the vegetable broth. The mushrooms and vegetables should just be covered. 

After 30 minutes, flip the mushrooms and pour in extra wine or water if necessary. Stew for another 30 minutes. Let it stew until the liquid has a smooth consistency. 

Crispy layered potato

Remove the potato gratin from the baking paper. Cut off the ends, then cut into cubes of about 5 cm. Pour some oil over the cooking plate. Sear the cubes on all sides until they're nice and crispy. Season with fleur de sel. 

Brussels Sprouts

Clean the Brussels sprouts and cut them into eights or quarters, depending on the size of the sprouts. Fry the vegetables in some oil on the cooking plate. Deglaze with white wine, season with salt and finally, roast with some vegan butter. 


Cut the portobellos into slices. Arrange the root gravy in the middle of the plate, layer on some Brussels sprouts, fan out the portobello slices and add 2 of the potato cubes on top.

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