Parisian steak with rhubarb chutney

Rhubarb chutney:
Cut the leaves and base from the rhubarb and rinse the stalks clean in water. Then cut the stalks into small pieces and place them in a saucepan and cover them with water. Bring it to the boil.
Once boiling, add finely chopped chili, sugar, salt, vinegar and lemon juice. Let it continue to boil, stirring the pot regularly. When it has reduced to a delicious chutney consistency, pour it into a bowl.

Accessories:
1 large tbsp. plant butter is melted in a pan and the mushroom steaks are sprinkled with salt and pepper and fried on both sides until they have a nice crust. Remove the steaks from the pan and let them rest while the capers are fried in the same pan in the remaining butter. Stir frequently so they don't burn. When they are nicely fried, remove them from the pan.
Add 1 tbsp. Plant butter is melted again in the pan. Fry the toast on one side first, then flip it over and add another 1 tbsp. Plant butter is added to the pan. When the bread has absorbed the butter and is golden on both sides, it is ready to serve.

Presentation:
Place the food on a plate with the buttered toast at the bottom followed by the Mushroom Steak, rhubarb chutney, roasted capers, freshly chopped wild garlic, freshly chopped mint and some roughly chopped chili for garnish. You can also sprinkle with a little finely chopped hazelnut.

Enjoy!

Content (for 2 servings)

Rhubarb chutney
- 1 bunch of rhubarb
- 2 red chilies (finely chopped)
- 1 red chili (coarsely chopped)
- 3 tbsp. cane sugar
- 0.5 tsp salt
- Juice from 0.5 lemon
- 1 tbsp. Apple cider vinegar

Other ingredients:
- 1 pk. Mushroom steak
- 2 pieces of toast
- Vegetable butter (for frying)
- A small bowl of capers
- Spearmint
- Onion ramsons
- Possibly Hazelnuts