AARP - Segunda Juventud - Portobello Mushroom Pavé

Portobello Mushroom Pavé with White Asparagus Vinaigrette
Adapted from Raw by Charlie Trotter & Roxanne Klein (Ten Speed Press)

By Sacha Cohen
August/September 2006

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Broccoflower Couscous

Michigan Sour Cherries
Serves 4

Pavé

6 large Portobello mushrooms

2½ cups filtered water

1/2 cup nama shoyu (unpasteurized soy sauce)

1/4 cup minced, peeled fresh ginger

1 teaspoon minced garlic

1 jalapeño chili, seeded and minced

1/4 cup chopped fresh cilantro

1/4 cup minced shallot

2 tablespoons freshly squeezed lemon juice

This recipe is adapted from Raw by
Charlie Trotter & Roxanne Klein
(Ten Speed Press)

To make the Pavé: Remove the stems and gills from the mushrooms. Discard the stems and place the gills in a bowl. Add the water and let stand while you slice the mushrooms. Cut the mushrooms on an extreme diagonal into paper-thin slices.

Combine the shoyu, ginger, garlic, chili, cilantro, shallot, and lemon juice in a bowl. Strain the liquid from the mushroom trimmings, discarding the solids, and add the liquid to the shoyu mixture. Carefully dip each mushroom slice into the shoyu mixture and lay the slices in the bottom of a shallow container. Pour the remaining shoyu mixture over them. Cover with plastic wrap and refrigerate for 2 hours.

Line a 4-by-2-inch pan with plastic wrap, allowing an overhang on two opposite sides. Remove the mushroom slices from the liquid and layer them in the prepared pan, overlapping the slices and continuing until you have used them all. Cover with the overhanging plastic wrap and press down gently with your hand. Top with another pan that fits inside the rim, then place a two-pound weight on the second pan. Refrigerate the pavé for at least 2 hours, up to overnight.

Just before serving, remove the weight and the second pan, then invert the pavé onto a cutting board and peel away the plastic wrap. Cut into four equal pieces, reserving any juices that drip from the pavé.

White Asparagus Vinaigrette

2 stalks pencil-thin white asparagus, trimmed

1½ teaspoons chopped fresh mint

2 tablespoons grapeseed oil

1 tablespoon rice wine vinegar

1 tablespoon freshly squeezed lemon juice

2 tablespoons raw tahini

1/2 cup plus 1½ teaspoons white sesame seeds

1 tablespoon minced shallot

1/2 teaspoon minced garlic

1/4 teaspoon freshly ground coriander

1/2 cup plus 2 tablespoons filtered water

Celtic sea salt and freshly ground pepper

To make the White Asparagus Vinaigrette: Slice the white asparagus into ¼-inch-long pieces. Combine the asparagus pieces and mint in a bowl and toss to mix. In a high-speed blender, combine the grapeseed oil, vinegar, lemon juice, tahini, sesame seeds, shallot, garlic, coriander, and water and process until smooth. Pass the purée through a fine-mesh sieve placed over a bowl. Fold in the asparagus mixture and season to taste with salt and pepper. Measure out 8 tablespoons; reserve the remainder for another use.

Assembly: Place a piece of the pavé in the center of each plate. Spoon the reserved juices from the pavé around the plate. Drizzle 2 tablespoons of the asparagus vinaigrette around the plate and top with pepper.

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