Roasted Shiitake Aguachile
Servings
Makes 2
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Ingredients
- 8 oz. Shiitake Mushrooms, julienne
- 1 ea. Serrano Pepper (1-2 depending on size)
- 4 ea. Garlic, peeled, whole, fresh
- 1/2 ea. Spanish Onion, shaved thin or julienne thin
- 6 oz. Lime Juice, freshly squeezed
- 1 oz. Distilled White Vinegar
- 1 tsp. Kosher Salt
- 4 oz. Olive Oil
- 4 oz. Mango, small dice
- 1/2 tsp. Tajin
- 3 ea. Watermelon Radish, thinly sliced
- 1/4 ea. Avocado, sliced
Recipe Preparation
- First, remove the stems from the shiitake mushrooms and then julienne them into thin strips.
- Next, toss them with olive oil, salt and pepper and roast at 400°F (204°C) until golden and just getting crispy. Let those cool to room temp.
- In the blender or with an immersion blender, puree the serrano pepper, lime juice, a tbsp of olive oil, 2 cloves of garlic, 1 tsp of salt, 1/4 of the white or Spanish onion, and the white vinegar to blender and buzz on high until everything comes together as one consistent aguachile sauce.
- Toss the aguachile sauce with the shiitake mushrooms and add the diced mango and the rest of the white/Spanish onions.
- Finally, plate the roasted mushroom aguachile in a bowl of your choice, making sure to flood the bottom of the bowl with the excess sauce.
- Garnish with the shaved radish, a couple of pieces of fresh shaved Spanish/white onion, the tajin, garlic chips, avocado slices, and a chiffonade of cilantro.
