Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
For pickled enoki mushrooms:
- 1 pound (454 g) enoki mushrooms
- 1 cup (240 ml) water
- 1 cup (240 ml) rice wine vinegar
- 1 cup (240 ml) sugar
For the porcini ‘demi-glace’ and the portabella ‘steak’:
- 3 cups (710 ml) Porcini Stock (see recipe), divided
- 1 tablespoon (15 ml) corn starch
- 1 tablespoon (15 ml) water
- 4 portabella mushrooms
- 1 lemon, zest
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
Method:
For pickled enoki mushrooms:
Heat water, rice wine vinegar, and sugar in a pot until the sugar is just dissolved.
Set aside and let cool.
When cool, pour over enoki mushrooms and let rest for 1 hour.
For the porcini ‘demi-glace’ and the portabella ‘steak’:
In a saucepan, heat 2 cups (470 ml) of Porcini Stock (see recipe), until simmering.
In a small bowl, make a slurry by mixing water and corn starch.
Whisk the slurry into simmering stock, continuing to whisk until the sauce thickens. Keep warm.
Meanwhile, prepare the portabella ‘steak’. Preheat oven to 400 F (205 C).
Place mushrooms in a roasting pan with 1 cup (240 ml) of Porcini Stock (see recipe).
Cover with aluminum foil and place in oven for 15 minutes.
Preheat grill or grill pan to high heat.
In a mixing bowl, toss the softened mushrooms with olive oil, salt, pepper, and lemon zest.
Grill portabellas just until marks appear.
To Serve:
Arrange the grilled portabella on a serving dish with the ‘demi-glace’ and garnish with pickled enoki mushrooms.
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