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CHAR-GRILLED
BALSAMIC PORTOBELLO
WITH STRAWBERRY-
GARLIC SAUCE
Peng S. Looi, Asiatique Restaurant
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Ingredients
4 small fresh portobello mushrooms
½quart fresh strawberries, sliced
¼bottle Asiatique Stir-Fry sauce
1 cup organic fi eld mix
½cup olive oil
¼cup balsamic vinegar
2 stalks rosemary, minced
4 tablespoons sugar
3 cloves garlic, minced
1 tablespoon sesame oil |
Method
Balsamic Glaze:
In a food processor, blend rosemary, 1 clove
garlic, sesame oil and 1 tablespoon sugar
until fine. Add balsamic vinegar and blend
until consistent. Slowly, introduce olive oil in
processor until liquid has emulsified.
Strawberry-Garlic Sauce:
Place sliced strawberries in a non-reactive
bowl. In a saute pan, simmer Asiatique Stir-fry
Sauce with minced garlic. When liquid boils,
add remaining sugar and stir until it caramelized
on the side of pan. Pour liquid onto fruit.
Grill portobellos on both sides, brushing a little
glaze on each side. Remove when medium well
done and cut into thin slices. Place field mix on
middle of plate and grilled portobellos over mix.
Drizzle the strawberry-garlic sauce around plate.
Serve immediately.
Serves 4
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