Peri Peri Mushroom Steaks with Roasted Capsicum Sauce

Steps

1. Before you start. Preheat oven to 220°C (or 200°C fan bake).
2. Prep & cook potatoes. Prep potatoes and toss with lemon, corn and cannellini beans on a large lined oven tray with the first measure of peri peri spices and oil. Season well with salt and roast on lower oven rack for 25 minutes, until golden and tender. Remove tray from oven, turn veggies and sprinkle over peri peri panko. Return to oven for a further 5 minutes, until crumb is golden. Discard slices of lemon once roasted, if desired.
3. Meanwhile, prep sauce. Prep onion, garlic and roasted capsicum.
4. Prep & cook mushrooms. On a lined oven tray, toss mushrooms with peri peri sauce, oil and a pinch of salt. Roast mushrooms on rack above potatoes for 15-20 minutes, until golden and tender.
5. Cook sauce. Heat oil in a medium fry-pan on medium-high heat. Cook onion for 2-3 minutes, until softened. Add garlic, roasted capsicum and remaining peri peri spices and cook for 1 minute, stirring, until fragrant. Add stock and cashew cream to pan, reduce heat to medium-low and simmer for about 4 minutes, until thickened.
6. Finish sauce. Remove pan from heat and stir through a pinch of salt. Add a squeeze of juice from the remaining lemon and season to taste with salt and pepper.
7. Meanwhile, prep coriander. Prep coriander and set aside for serving.
8. Serve. Potatoes and spinach topped with mushrooms, sauce and coriander.