The Recipes

Marinated Mushroom with Chickpea Puree

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

- salt

- pepper


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.