Portobello “Tonnato”
Servings
Makes 1
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Ingredients
- 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
Recipe Preparation
- 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.
