Grilled Portobello Mushroom with Spring Pea and Goat Cheese Salad

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by Chef Ben Hutchison, Green House Market

wfaa.com

Posted on March 21, 2014 at 7:29 AM

For the portobello:

4 portobello caps. Stems removed, wiped with damp towel

Marinade:

Garlic 1 clove- minced

Fresh oregano- 1 t chopped

Fresh thyme - 1 t chopped

Black pepper-1/2 t

Olive oil - 2 T

Combine marinade ingredients in a small bowl

Pour over and rub into mushroom caps

Set aside to marinate at least 6 hours or up to 24 hours

 

Pea salad:

Fresh (or frozen) green peas - 2 cups blanched in boiling water then shocked in ice

Red bell pepper- 2T roasted, peeled and diced small

Red onion- small dice -2T

Celery - small dice- 2T

Red pepper flake- 1/4 t

Mint leaves -3 torn into pieces

Olive oil- 2T

Juice of one lemon

Salt and black pepper

Soft goat cheese 1/4 cup- crumbled

Combine peas, bell peppers, onion, celery, red pepper flake, mint, oil, and lemon juice . eason with salt and pepper. Then gently fold in crumbled goat cheese .

 

Carrot vinaigrette:

carrots- blanched and chopped- 1/2 cup

Lemon juice- 1T

White wine vinegar 1T

Curry powder 1/2t

Olive oil- 1/2 cup

Salt and pepper to taste

Put carrots, lemon, vinegar, and curry into blender cup.

Purée on medium high then slowly drizzle in oil to incorporate

Season with salt and pepper

 

To assemble dish:

Heat grill or skillet

Grill mushroom caps over med-high heat approximately 2 minutes per side.

Divide pea salad between 4 plates

Slice mushrooms and lay over peas, one mushroom per plate.

 

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