2 ea. Portobello Mushrooms, ribs and stems removed
4 oz. Smoked Soy Sauce
2 oz. Water
2 oz. Sesame Oil
2 oz. Rice Vinegar, seasoned
1 ea. Garlic, clove
1 ea. Green Onion, long julienne and store in ice water
2 oz. Mr. Bing Chili Crisp
2 oz. Tofu
4 oz. Mayonnaise
1 Tbsp. Capers
1 oz. Lemon Juice, freshly squeezed
1 oz. Olive Oil
Cayenne Pepper, to taste
Kosher Salt, to taste
2 oz. White Miso Paste
1 ea. Lime Zest
1 oz. White Balsamic Vinegar
1 oz. Honey
First, clean the portobello mushrooms, removing and discarding the stem and the ribs so just the cap is left. In a mixing bowl, whisk together the smoked soy, the water, a chopped garlic clove, the rice vinegar and the sesame oil. Marinate the portobellos overnight for maximum flavor or for a few hours if on the fly.
Once the mushrooms are marinated, roast them at 400°F (204°C) for about 10-15 minutes. Then chill them in the fridge to under 40°F (4°C).
Slice them thin or to your liking, either on the slicer across the cap or into strips down the middle and store them in a pan for service.
For the tofu “Tonnato” sauce, add the tofu, mayo, capers, lemon juice, olive oil, 1 garlic clove, the white balsamic vinegar, cayenne, honey, salt and white miso paste and puree on high until you have the tofu sauce and store that in a squirt bottle for service. Make sure to check for salt seasoning but make first without, as the capers will bring some salinity to the table.
To plate, lay the sliced portobello flat on the plate. Drizzle a little marinade from the pan if needed or if you like, a few dots of the tofu tonnato sauce, the garlic chili crisp, the long julienne green onions and then hit with the zest of one lime. Drizzle a little extra chili oil from the chili crisp and serve.