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Preheat the oven to 150°C fan.
Put all the ingredients for the steaks and 1 tablespoon of flaked salt into a large ovenproof saucepan, for which you have a lid.
Arrange the mushrooms so they are domed side up, then top with a piece of parchment paper, pushing it down to cover all the ingredients.
Cover with the lid, then transfer to the oven for 1 hour.
Turn the mushrooms over, replacing the paper and lid, and return to the oven for 20 minutes more, or until the mushrooms are very tender but not falling apart.
Use a pair of tongs to transfer the mushrooms to a chopping board, then cut them in half and set aside.
Use a spoon to remove the onion, garlic and chilli (discarding the stem) – don’t worry if you scoop up some of the spices and oil.
Put them into the small bowl of a food processor and blitz until smooth.
Return the blitzed onion mixture to the saucepan, along with the mushroom halves, and place on a medium-high heat.
Cook for about 5 minutes, for all the flavours to come together.