FBC2015 Appetizer Contest: Portobello Carpaccio by The Taste Space
We’ve received our first entry and it’s an impressive inaugural submission. Janet of The Taste Space made mushrooms the star of her BBQ season appetizer. They perfectly compliment any meal on the patio, particularly her mouthwatering Tofu Steaks.
Portobello Carpaccio by The Taste Space
4 medium/large portobello mushrooms, stems and gills removed
1 tbsp olive oil
1.5 tsp red wine vinegar
1.5 tsp tamari/soy sauce
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp liquid smoke
2 tbsp fresh lime juice, divided
1 tbsp capers, soaked and drained if salted
1 tbsp fresh rosemary, chopped
1. Preheat oven to 400F. Line a baking sheet with a silpat. Degill and destem your mushrooms and discard.
2. In a small bowl, combine the olive oil, red wine vinegar, tamari/soy sauce, oregano, basil, liquid smoke and 1 tbsp fresh lime juice. Use a pastry brush to coat the mushrooms. Place the mushrooms, gill-side down and allow to marinate for 10 minutes.
3. Roast mushrooms at 400F for 4 minutes, flip the mushrooms to be gill side up, baste with the remaining marinade and continue to bake for another 4 minutes. Remove from oven and allow to cool for 10 minutes.
4. Once cool to handle, cut the mushrooms in thin slices with a serrated knife cut on a diagonal to the horizontal (ie, on a bias) to give you a larger surface area. Top with any remaining marinade.
5. If not serving immediately, place mushrooms in the fridge. Mine were excellent after 6 hours.
6. Prior to serving, arrange on a plate. Drizzle with the remaining 1 tbsp of fresh lime juice. Top with the capers and fresh rosemary.