Portobello Mushroom Pave with White Asparagus Vinaigrette

 

slideshow Satisfying Vegetarian Recipes

 

  • Servings: 4
KEY: Spring, Dinner Party, Easter, Passover, Make Ahead, No-Cook, Vegetarian, Web Exclusive

Related Video

More Videos
Why Chef Magnus Nilsson Created The Nordic Cookbook

Ingredients

  • 6 large portobello mushrooms, stems and gills removed, gill trimmings reserved
  • 2 3/4 cups water, at room temperature
  • 1/2 cup organic soy sauce
  • 1/4 cup minced ginger
  • 1 tablespoon minced garlic
  • 1 jalapeƱo, minced
  • 3 tablespoons chopped cilantro
  • 1/4 cup plus 2 tablespoons minced shallot
  • 1/4 cup fresh lemon juice
  • 3 stalks pencil-thin white asparagus, trimmed
  • 1 tablespoon chopped mint
  • 1/2 teaspoon ground coriander
  • 2 tablespoons rice vinegar
  • 5 tablespoons raw tahini
  • 3 teaspoons white sesame seeds
  • 1/4 cup grapeseed oil
  • Sea salt
  • Freshly ground pepper

How to make this recipe

  1. TO SERVE Trim the sides of the portobello mushrooms by cutting each into a square. Place all the trimmings in a large bowl and cover with 2 1/2 cups of the water. Slice the portobello mushrooms horizontally into paper-thin slices.
  2. TO SERVE Place the soy sauce, ginger, 2 teaspoons of garlic, the jalapeno, cilantro, 1/4 cup of the shallots, and 2 tablespoons of the lemon juice into a mixing bowl. Strain the liquid from the mushroom trimmings and add to the soy sauce mixture. Carefully dip the mushroom slices into the soy mixture and lay the mushroom slices overlapping in a shallow container. Pour the remaining soy sauce mixture over the mushrooms. Cover with plastic wrap and refrigerate for 2 hours.
  3. TO SERVE Line a 4x4 inch pan with plastic wrap. Layer the portobello mushroom slices in an overlapping manner in the pan. Cover the pave with plastic wrap and press down firmly with your hand or a weight. Refrigerate the mushroom pave for 2 hours or overnight. Once ready to serve, invert the pave onto a cutting board. Cut the pave into 4 pieces, and reserve any juices that drip from it.
  4. TO SERVE Slice the white asparagus into 1/4-inch long pieces and toss together with the mint. In a blender, puree the coriander, vinegar, tahini, sesame seeds, grapeseed oil, and the remaining 1 teaspoon of garlic, 2 tablespoons of shallot, 2 tablespoons of lemon juice, and the remaining 1/4 cup of water until smooth. Pass the mixture through a fine-mesh sieve. Fold the asparagus and mint mixture into the vinaigrette and season to taste with salt and pepper.
  5. TO SERVE Place a piece of the pave in the center of each plate. Spoon the reserved juices from the pave around the plate. Drizzle some of the asparagus vinaigrette around the plate and top with freshly ground pepper.
Contributed By Published April 2014

Related Video

More Videos
Why Chef Magnus Nilsson Created The Nordic Cookbook




501988 recipes/aspen-2002-portobello-mushroom-pave-with-white-asparagus-vinaigrette 2013-12-06 Charlie Trotter spring|dinner-party|easter|passover|4|make-ahead|no-cook|vegetarian|web-exclusive april-2014,Charlie Trotter,portobello mushroom,pave,vegetarian dish,vegan dish recipes,aspen-2002-portobello-mushroom-pave-with-white-asparagus-vinaigrette 501988
Close