A recent trip to New Orleans inspired this dish. New Orleans is a fun city which prides itself on a vibrant food culture as much as on its historic districts, jazz, and fine libations. You can’t help but be swept in by the energy and the people.
In this dish, whole portobello mushrooms are marinated in balsamic vinaigrette, coated in blackening spices and pan fried. The roasted red pepper coulis is velvety smooth with some Big Easy attitude: a bit of heat from fresh ginger and hot sauce and bold flavor from shallots, garlic and a bit of vinegar. Serve it as an appetizer as is or make it into a meal by adding whole grains topped by a crispy perfect fried egg. Laissez les bon temps rouler!
Blackened Portobello Mushrooms on a Roasted Red Pepper Coulis
For the mushrooms:
6 whole portobello mushrooms, stems trimmed
1/2 c balsamic vinaigrette
3 T red wine vinegar
1 T olive oil
2 T blackening spice mix (I used The Spice Hunter brand)
In a zip lock bag, place the vinaigrette and vinegar. Add the mushrooms and toss to coat. Marinade for 20-30 minutes while you make the sauce, turning a few times to distribute the marinade. Remove from marinade and dust with some of the blackening spices on both sides. Heat the oil in a large skillet and cook each mushroom for 5 minutes on each side, on medium heat. Keep warm.
For the sauce:
4 whole red peppers
2 t fresh ginger, grated
1 shallot, sliced
3 garlic cloves, minced
3 T olive oil
2 T balsamic vinegar
1 t hot sauce
1 t sea salt
flat leaf parsley, chopped, for plating; pecorino shavings optional
Roast the peppers whole at 400 F until charred, turning a few times to cook evenly, about 20 minutes. Sweat the peppers in a brown paper bag until cool enough to handle. Peel, seed and remove the stem then place in a blender. Add the ginger, vinegars, shallot, garlic, hot pepper sauce and sea salt. Blend until a very smooth consistency is achieved.
Laddle some sauce on a plate and center a mushroom on top and finish with the chopped parsley and pecorino is using.