Taking a break from the seafood, kids! I was pretty darn happy with how this turned out - the sweetness of the balsamic vinegar really goes well with the almost-hummus-y chickpea puree. And for meat lovers, I'm sure you've heard it said 100 times that mushrooms are a good substitution for steak. They're not. Don't expect them to taste and feel like steak, though, and you'll be perfectly happy.
Marinated Mushroom with Chickpea Puree
Serves: 1 Time: Overnight marinade; 15 minutes cook time Difficulty: Not too bad!
- 1 portabello mushroom cap
- 1/4 c. balsamic vinegar
- 2 T. soy sauce
- 1 garlic clove, smashed
- 1/2 c. chickpeas, drained and rinsed
- 1/4 c. vegetable stock
- 1 fresno chili, finely diced, seeds and ribs removed
- a few leaves of parsley
- olive oil
Using a spoon, gently remove the gills from the mushroom. Wipe the top of the mushroom clean with a dry towel. Put the soy, vinegar, and garlic clove in a storage bag. Add the mushroom and refrigerate overnight.
Put the chickpeas in a pot with the stock. Season with salt and pepper and let them simmer while you cook the mushroom.
Chop the chili while the pot comes to temperature.
Heat 1 T. of olive oil in a pan. Remove the mushroom from the marinade, discarding it and the garlic clove. Cook the mushroom in the pan for 4-5 minutes per side. Remove the mushroom and let it rest before you slice it.
Puree the chickpea mixture in a food process or blender.
Plate the puree. Slice the mushroom and stack it on top of the puree.
Finish with the diced fresno chili and parsley.