Mushroom Tataki
If you’re heading to a party or hosting, this is an hors d'oeuvre recipe that takes mushrooms on toast to a whole new level.
Ingredients
2 portobello mushrooms (see sub-recipe)
1 cup Lemongrass Marinade (see sub-recipe)
2 radish (very thinly sliced)
1/4 cucumber (spiralized on wide blade)
2 oz Wasabi Mayo (see sub-recipe)
garnish with rock salt
20 crostini
Directions
Place 2-3 slices of mushroom on each piece of crostini.
Drizzle wasabi mayo over mushrooms.
Add a couple of grains of salt on to the mushrooms.
Top with a slice of radish and a small twirl of cucumber.
Yield: 20 pieces
Time: 20 minutes
sub-recipes
Lemongrass Marinade
Yield: 3.5 cups
Time: 5 minutes
1 cup tamari
2 cups pineapple juice
3 Tbsp. black pepper
¼ cup lemongrass puree
1 Tbsp. sesame oil
2 Tbsp. sunflower oil
Directions
Place tamari, pineapple juice, pepper and lemongrass into a blender and combine on medium speed.
Add both oils while blender is still running.
Place in an airtight container until use.
Lemongrass Mushroom Tataki
Time: 20 minutes
Marinade Time: 4 hours - 8 hours
Remove stem and gills from mushrooms.
Place into insert and pour marinade over mushrooms and let marinade for a minimum of 4 hours, preferably overnight.
Remove mushrooms from marinade and allow any excess marinade to drain off.
Grill on charboiler until grill marks form.
Remove and slice thinly.
Wasabi Mayo
Yield: ⅔ cup
Time: 5 minutes
½ cup veganaise
1 tsp. wasabi powder
¼ tsp. salt
zest of 1/2 lime
juice from 1/2 lime
Directions
Place everything into a bowl and whisk until well combined.
Store in an airtight container.
Prepared by Olivia Cruickshank, Executive Chef & Co-owner of Pure Kitchen
