Grilled Mushroom Asada
Taking the idea of the classic carne asada, this dish substitutes Portobello mushrooms for the meat and pairs them with serrano peppers and guacamole.
3/4 cup garlic, finely minced
6 serrano peppers, seeded, finely minced
3 cups lime juice
3 cups apple cider vinegar
6 tbsp. ground cumin
1/4 cup chili powder
6 cups fresh cilantro, roughly chopped
6 cups canola oil
Salt to taste
Freshly ground black pepper to taste
24 portobello mushrooms, stems and gills removed
Pico de gallo, for garnish
Guacamole, for garnish
24 corn tortillas, warm
1. In large container, mix together garlic, serranos, lime juice, vinegar, cumin, chili powder, cilantro and oil. Season with salt and pepper. Lay mushrooms in a single layer in hotel pans. Pour marinade over them and marinate for 25 mins., turning halfway through.
2. Preheat grill on medium and oil grates. Remove mushrooms from marinade and grill, cap side down, for 3 to 4 mins. Flip and grill until just tender, another 3 to 4 mins. Baste with remaining marinade, if desired.
3. Let mushrooms rest, then slice 1/4 in. thick. Keep warm or refrigerate until needed.
4. For each serving, to order: Plate 1 sliced portobello and garnish with pico de gallo, guacamole and warm tortillas.
Recipe by Mushroom Council