Author: Heidi Lee (Page 39 of 96)

This recipe was graciously donated by Chef Jason Wyrick, critically acclaimed Chef and instructor on all things Vegan.  He’s a really nice guy and a great inspiration for going meatless.  We’ve featured a few of his recipes before and think that this one is a real winner. Filling, luscious and so good for you.   Thanks, Chef!

The Portabella Base

• 1 portabella cap, destemmed and degilled

• 2 tsp. sesame oil

The Sauce

• 1/4 cup of oyster mushrooms, chopped (which is about one cup before chopping)

• 1 clove of garlic, sliced

• 1/2 green onion, sliced

• ¼ of a roasted red pepper

• 1 roasted roma tomatoes

• 1 tsp. of lemon juice, or the juice of 1/4 of a lemon

• ½ tsp. crushed red pepper

• 1/4 tsp. salt

• 1 tsp. of capers

The Rest of the Stack

• 1 tbsp. basil, sliced

• 1/4 avocado, sliced

• 2 tsp. olive oil

• Sprinkle of pine nuts

Options: You can also brush the mushroom for some extra spiciness with chipotle powder. Just sprinkle or brush onto the outside of the portabella cap, about 1/2 tsp. of chipotle powder and then drizzle it with sesame oil. Once it’s dressed, you can throw it in the saute’ pan. For a more decadent version, you can also add a vegan ginger/basil pesto on top for good measure.

Directions

To start the sauce, blend up two roasted roma tomatoes (roast them for thirty minutes on 375), 1/4 of a roasted red pepper, and the lemon juice. Save half of the lemon and slice it for garnish.
Take the portabella cap and gently pull off the stem. With a spoon, remove the gills from the mushroom.
On a medium-high heat, sauté the portabella cap in sesame oil until it just begins to sweat. This should only take three or four minutes. Do not sauté until the cap is totally soft. Remove the cap from the pan and set aside.
Saute’ the oyster mushrooms on a medium-high heat until they start to brown.
Add in the sliced garlic and green onions and cook for about three minutes or until you can smell the garlic cooking. Do not overcook the garlic and brown it.
Pour in the tomato and roasted red pepper sauce and add in the crushed red pepper and salt. Cook this for two or three minutes.
Remove from the heat and mix in the capers and basil.
Take the sliced avocado and cover the inside of the portabella cap.
Pour the oyster mushrooms and tomato and pepper sauce over the avocado.
Top with a few slices of basil and pine nuts and garnish the sides with the lemon slices and any remaining sauce.
Drizzle olive oil over the mushroom stack and you are ready to serve!

For more great recipes visit www.veganculinaryexperience.com