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I like to create recipes that break away from the expected. I wanted to create a Portobello recipe that stands on its own, has dramatic flavor, looks inviting, and provides a hearty side dish that could even serve as a main dish. It has to be different from a grilled or stuffed mushroom and so irresistible it brings people back for seconds. I think I've succeeded and couldn't wait to share it.
Those who adore the earthy flavor of Portobellos will definitely gravitate to this dish because it zaps the mushrooms with a knockout sauce laced with hickory smoke flavor. As an accompaniment to a meal, it works great because it provides such a delightfully robust "chunky condiment," much like chutney might add to an Indian meal.
Going to a potluck? Double the recipe. Bet there'll be no leftovers, and it might even be a conversation starter.
Yield: 3 to 4 servings
3 to 4 large Portobello mushrooms, about 3/4 pound
1 large purple onion, cut into half-moon slices
1 green bell pepper, cut into 3/8-inch wide strips
1 red or orange bell pepper, cut into 3/8-inch wide strips
1/4 cup (60 ml) plus 2 tablespoons dry red wine
1/4 cup (60 ml) tablespoons soy sauce or tamari
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
1 teaspoon hickory smoke flavoring
2 teaspoons maple syrup
1/8 teaspoon chipotle powder
1/4 bunch parsley, for garnish
2 or 3 lemon slices, for garnish
1 tablespoon toasted sesame seeds, for garnish
- Wash and dry the mushrooms. Using a serrated or very sharp knife, slice the mushrooms into 3/8-inch (1 cm) thick slices and set aside, along with the prepared onion and bell peppers.
- To make the Sauce, put the dry red wine, soy sauce, olive oil, paprika, and smoke flavoring in a large, deep skillet or flat-bottom wok over high heat. As soon as the liquid begins to bubble, add the mushrooms and vegetables.
- Using a wooden spoon, toss the mixture constantly to coat the mushrooms and vegetables on all sides with the sauce. Adjust the heat to medium-high and cook for 2 to 3 minutes, or until the mushrooms are soft.
- Add the maple syrup and chipotle powder and cook 1 minute longer. To serve, put the mushroom mixture on a serving platter or into a bowl. Place the cluster of parsley at the edge of the platter and artfully arrange the lemon slices close to the parsley. Finish with a sprinkle of sesame seeds over the mushroom mixture.
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