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Below is the Kitchen Friendly Page section for this recipe. As you can see, it clearly lists the ingredients and breaks down the instructions for the recipe step by step in an easy to read manner. This is the page you would print and take into your kitchen, saving you from damaging your cookbooks. Since the recipe is only a couple pages instead of an entire book, you can place it anywhere in your kitchen for easy reference while you are preparing the recipe. Type: Dinner or Lunch, Main Serves: 1 Time to Prepare: 35 minutes (or 1hour, 15 minutes if you roast your own pepper) The Portabella Base 1 portabella cap, destemmed and degilled 2 tsp. sesame oil The Sauce 1/4 cup of oyster mushrooms, chopped (which is about one cup before chopping) 1 clove of garlic, sliced 1/2 green onion, sliced ¼ of a roasted red pepper 1 roasted roma tomatoes 1 tsp. of lemon juice, or the juice of 1/4 of a lemon ½ tsp. crushed red pepper 1/4 tsp. salt 1 tsp. of capers The Rest of the Stack 1 tbsp. basil, sliced 1/4 avocado, sliced 2 tsp. olive oil Sprinkle of pine nuts Options: You can also brush the mushroom for some extra spiciness with chipotle powder. Just sprinkle or brush onto the outside of the portabella cap, about 1/2 tsp. of chipotle powder and then drizzle it with sesame oil. Once it's dressed, you can throw it in the saute' pan. For a more decadent version, you can also add a vegan ginger/basil pesto on top for good measure. To start the sauce, blend up two roasted roma tomatoes (roast them for thirty minutes on 375), 1/4 of a roasted red pepper, and the lemon juice. Save half of the lemon and slice it for garnish. Take the portabella cap and gently pull off the stem. With a spoon, remove the gills from the mushroom. On a medium-high heat, sauté the portabella cap in sesame oil until it just begins to sweat. This should only take three or four minutes. Do not sauté until the cap is totally soft. Remove the cap from the pan and set aside. Saute' the oyster mushrooms on a medium-high heat until they start to brown. Add in the sliced garlic and green onions and cook for about three minutes or until you can smell the garlic cooking. Do not overcook the garlic and brown it. Pour in the tomato and roasted red pepper sauce and add in the crushed red pepper and salt. Cook this for two or three minutes. Remove from the heat and mix in the capers and basil. Take the sliced avocado and cover the inside of the portabella cap. Pour the oyster mushrooms and tomato and pepper sauce over the avocado. Top with a few slices of basil and pine nuts and garnish the sides with the lemon slices and any remaining sauce. Drizzle olive oil over the mushroom stack and you are ready to serve! The Kitchen Equipment section lists exactly what you need to prepare the recipe so that you can get everything out beforehand. I always try to get everything I need ready before I start preparing something, whether I’m catering or cooking at home. Kitchen Equipment Saute pan Small pot or wok Wooden spoon Knife Spoon (for scooping out the avocado) Cutting board The Presentation section carries instructions on how to make a dish look appetizing. It will often contain pictures of the finished dish or of the various ingredients. Presentation
The Time Management sections details how to prepare the recipe with a minimum amount of time if you’re preparing it by itself or if you’re preparing it with other dishes. Time Management Start by making the sauce. Once you have added the red pepper and tomato, set the sauce to simmer and move on to the portabella. That way, while the sauce simmers, you can quickly saute the portabella cap. Once the cap is sauted, cut open the avocado, slice it, and place it in the portabella cap. The sauce should be done by now, so you can place the sauce on and then the garnishes. Doing it this way allows you to save about ten minutes. If you decide to roast your own pepper, you will have to do that before you start anything else since the pepper is blended with the sauce. If you are making other recipes, now is a good time to start them. The Complimentary Foods and Drinks section gives some suggestions of what goes well with the featured dish. Complimentary Food and Drinks Serve this with a side of toasted bread topped with some chopped roasted tomato, roasted red pepper, olive oil, and basil. The Where to Shop section lets you know the best places, outside of any local specialty stores you might have, to get the ingredients. Where to Shop The ingredients used in this recipe are all fairly common, so you should be able to find them at any market. However, if I plan on making this during the week, I try to go to the store a few days in advance so I have time to let the avocado ripen if there are no ripe ones at the market. The How It Works section tells you what’s going on with the recipe to create the flavors, how the ingredients work together, what balances and contrasts exist, etc., so that you can learn how foods work together and pick up on the patterns that go into making great vegan cuisine. How It Works Sesame oil mingles well with mushrooms and gives them a deep flavor. Since there are three base flavors, the portabella, the avocado, and the sauce, each one must stand out while complimenting the other two. The sesame oil helps the portabella do just that as it gives it a rich flavor that also enhances the red sauce. The avocado adds a good, fresh fat to the dish and takes the place of cheese. The sauce is tangy, made so by the capers and lemon juice, which introduces another flavor to the dish and it is also given some texture with the seered oyster mushrooms. The Chef’s Notes section is the place to find tricks, tips, and how the chef prefers to serve the dish. Chef’s Notes Most people like portabellas and the mushrooms are also classy, so it's hard to lose when doing a stack like this. Since this is a fancier dish than most, it's important to pay particular attention to presentation and not skimp on it. If you serve this with something else, trying serving it with a light, non-tomato based soup. The Nutritional Facts section gives a breakdown of calories, fiber, etc. for the recipe and lists some of the healthy benefits and watches for it. If the nutritional fact is not listed, it is 0. The numbers outside the parentheses are for the entire amount of food, while the number inside is for an individual portion. Nutritional Facts Calories: 544 Carbs: 24g Sodium: 91mg Sugar: 3g Protein: 5.5g Fiber: 22.5g Fat: 46g This recipe contains three good fats. First, we've got the fresh avocado. Yum! Second, we've got the fresh olive oil at the end. Double yum! Third, we've got the fresh pine nuts. Triple yum and an extra yum because it deserves one! Plus, the mushrooms are a great source of vitamin D. The Interesting Facts section is where you can find links, history, and anything else fun about the recipe! Interesting Facts A portabella mushroom, by weight, has more potassium than a banana. Mushrooms continue to grow after they are picked. Mushrooms used to be cultivated in caves by French farmers starting in the 1700's, but are now commercially grown in climate controlled buildings. The name mushroom is thought to be a linguistic decendant of the french word mousseron. Desert truffles were well known and highly regarded in medieval Baghdad. |
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Plate this mushroom up on a plate that is light in color and drizzle some of the sauce on the side of the plate. Garnish the side of the mushroom with the lemon slices. Sprinkle some chopped basil and pine nuts around the plate and place a green onion on the side of the plate.