And the best news is that the button mushroom,
This recipe has 3 components: the mushrooms, the rice filling and the Red Pepper Coulie drizzle. It would be smart to prepare the Red Pepper Coulis first since it can be easily made ahead without worrying about keeping it hot. Then I would prepare the filling and prep the mushrooms in between stirs, keeping the rice warm once the mushrooms go on the grill. Micro-greens add an exciting colorful wreath around your meaty mushroom, marrying beautifully with the creamy orange drizzle. Enjoy!
4 Portobello mushrooms
1 recipe Red Pepper Coulis (see below)
1 recipe Wild Rice, Walnut and Spring Peas for filling (see below)
Micro-greens or salad garnish
Red Pepper Coulis
1 medium red pepper
1 very small clove garlic
2 tsp cider vinegar
1/2-1 tsp honey or sugar
1/2 tsp yellow or Dijon mustard
1/4 cup grape seed oil, or vegetable oil
salt and pepper to taste
Char the red pepper by grilling on the stove top (if you have a gas stove), a hot grill, or in a very hot oven. Place the charred red pepper into a paper bag or cover with plastic wrap to steam and loosen the skin. When cool enough to handle, peel the skin off and place the red pepper into a blender. Add the garlic, vinegar, honey, mustard, and a pinch of salt and pepper. While blending, add the oil in a stream to create a beautiful orange sauce. Check seasoning and add salt and pepper if necessary. Store in jar until further use.
Wild Rice with Walnuts and Spring Peas
2 cups cooked wild rice blend, or your favorite rice
1/2 cup walnuts, chopped
2 Tb olive oil
1/2 medium onion
1 clove garlic
1/4 cup white wine (optional)
1/2 cup green peas
2 Tb fresh chopped herbs. like parsley, thyme, rosemary
1/2 cup crumbled feta cheese (optional)
Have 2 cups already cooked rice, measured after cooking it. In a saucepan, toast the chopped walnuts, and set aside. Wipe out the pan with a paper towel to remove bits of walnut skin that will burn. In the same pan, heat the olive oil and sweat the onion and garlic until transparent. Add the white wine and raise heat to reduce the wine a bit. Add the rice, peas, walnuts, herbs and feta (if desired) and stir. Adjust seasonings if needed.
After cleaning the mushroom, remove excess stem. Brush the mushrooms with olive oil inside and out. Do not salt the mushrooms until your are ready to plate. Place on hot grill, 4 minutes on each side.
To assemble, place grilled mushroom on plate, top with plenty of rice filling, surround with micro-greens and drizzle it all with Red Pepper Coulis.