Mushroom, cheese and steak stack with red pepper dressing recipe
 dash olive oil3 Portobello mushrooms, stalks removed150g/5½oz rump steak, halved lengthwayssalt and freshly ground black pepper 85g/3oz Stinking Bishop cheese, sliced dash olive oil 3 Portobello mushrooms, stalks removed 150g/5½oz rump steak, halved lengthways salt and freshly ground black pepper 85g/3oz Stinking Bishop cheese, sliced 1 tbsp olive oil1 red pepper, chopped1 garlic clove, chopped50ml/2fl oz boiling water50ml/2fl oz white wine2 tbsp soft brown sugarsalt and freshly ground black pepper1 tbsp chopped fresh parsley 1 tbsp olive oil 1 red pepper, chopped 1 garlic clove, chopped 50ml/2fl oz boiling water 50ml/2fl oz white wine 2 tbsp soft brown sugar salt and freshly ground black pepper 1 tbsp chopped fresh parsley Method Preheat the oven to 180C/350F/Gas 4.For the mushroom, cheese and steak stack, drizzle a little olive oil over the Portobello mushrooms. Heat a frying pan over a medium heat and fry the mushrooms for 4-5 minutes on each side, until softened. Remove from the pan and set aside to keep warm. Add a little more oil to the pan and heat until very hot. Season the steak on both sides with salt and freshly ground black pepper and fry for 1-2 minutes on each side, or until cooked to your liking.Place one Portobello mushroom onto a baking sheet and top with one of the steak pieces and half the cheese. Place another Portobello mushroom on top of the cheese, followed by the other piece of steak, the rest of the cheese and finally the third mushroom. Secure with a wooden skewer and place in the oven for 6-8 minutes, or until the cheese is melted.For the dressing, heat the olive oil in a small pan over a medium heat and fry the red pepper for 3-4 minutes. Add the garlic and cook for a further minute. Add the water, wine and sugar, season with salt and freshly ground black pepper and simmer for 3-4 minutes. Add the parsley, then blend the mixture with a hand blender until almost smooth.To serve, place the mushroom stack onto a serving plate and pour over the dressing. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the mushroom, cheese and steak stack, drizzle a little olive oil over the Portobello mushrooms. Heat a frying pan over a medium heat and fry the mushrooms for 4-5 minutes on each side, until softened. Remove from the pan and set aside to keep warm. For the mushroom, cheese and steak stack, drizzle a little olive oil over the Portobello mushrooms. Heat a frying pan over a medium heat and fry the mushrooms for 4-5 minutes on each side, until softened. Remove from the pan and set aside to keep warm. Add a little more oil to the pan and heat until very hot. Season the steak on both sides with salt and freshly ground black pepper and fry for 1-2 minutes on each side, or until cooked to your liking. Add a little more oil to the pan and heat until very hot. Season the steak on both sides with salt and freshly ground black pepper and fry for 1-2 minutes on each side, or until cooked to your liking. Place one Portobello mushroom onto a baking sheet and top with one of the steak pieces and half the cheese. Place another Portobello mushroom on top of the cheese, followed by the other piece of steak, the rest of the cheese and finally the third mushroom. Secure with a wooden skewer and place in the oven for 6-8 minutes, or until the cheese is melted. Place one Portobello mushroom onto a baking sheet and top with one of the steak pieces and half the cheese. Place another Portobello mushroom on top of the cheese, followed by the other piece of steak, the rest of the cheese and finally the third mushroom. Secure with a wooden skewer and place in the oven for 6-8 minutes, or until the cheese is melted. For the dressing, heat the olive oil in a small pan over a medium heat and fry the red pepper for 3-4 minutes. Add the garlic and cook for a further minute. Add the water, wine and sugar, season with salt and freshly ground black pepper and simmer for 3-4 minutes. Add the parsley, then blend the mixture with a hand blender until almost smooth. For the dressing, heat the olive oil in a small pan over a medium heat and fry the red pepper for 3-4 minutes. Add the garlic and cook for a further minute. Add the water, wine and sugar, season with salt and freshly ground black pepper and simmer for 3-4 minutes. Add the parsley, then blend the mixture with a hand blender until almost smooth. To serve, place the mushroom stack onto a serving plate and pour over the dressing. To serve, place the mushroom stack onto a serving plate and pour over the dressing.