Sunday, April 24, 2016

Marinated Portobellas with Chimichurri Sauce

Despite the fact that describing mushrooms as having a "meaty" taste and texture is so cliche and unoriginal, it does not belie its truth, and portobella mushrooms in particular. While I find that description so meat centric, it did inspire this dish!

Chimichurri is the bright green condiment from South America that is traditionally served with steak (as the link for the recipe displays it). But it is equally (if not better!) with these marinated 'shrooms. Totally delightful and unexpected! These could easily be made with little cremini mushrooms (baby bellas) with a dollop of chimichurri for a delightful little amuse bouche! Hmmmm, ideas abound...

Marinated Portobellas with Chimichurri Sauce
(serves 2)

2 large portabello mushrooms, cut into 1/4 inch slices

1 tablespoon cider vinegar
3 tablespoons soy sauce
1/2 teaspoon liquid smoke
1 teaspoon maple syrup

Chimichurri Sauce
1 cup cilantro, packed
1 cup flat leaf parsley, packed
2 cloves garlic, chopped
2-3 green chilies, chopped (remove seeds and membranes)
1/3 cup olive oil
2 teaspoons red wine vinegar
1/2 teaspoon salt
1 teaspoon cumin, ground (for stronger flavor roast cumin seeds and then grind)

Combine marinade ingredients with portobello slices in a ziplock bag and marinate at least 4 hours and up to overnight.

Preheat oven to 400 degrees. Pulse all chimichurri ingredients in food processor. Adjust for salt and chill. Remove mushroom slices from marinade and bake until tender, but toothsome, about 15 minutes, but keep an eye on them so that they stay tender! Serve with chimichurri sauce.


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