Ginger-Lemongrass Portobello Mushroom Caps

Ingredients

• 6 portobello mushrooms, stems and gills removed
• Asian Baste, recipe follows
• Ginger-Lemongrass Puree, recipe follows
• 36 asparagus
• Coconut Rice cakes, recipe follows
• 1 leek, julienne
• 1 carrot, julienne
• 1/2 red onion, julienne
• 2 stalks celery, julienne
• 1 tablespoon soy sauce
• 3 tablespoons mirin rice wine
• Cilantro Pesto, recipe follows
• Sweet and Sour Tomato Jam, recipe follows

Directions

To make the Portobello Mushroom Caps: Baste the mushrooms with Asian baste on the gill side of the mushroom. Then, spread 1 tablespoon of ginger-lemongrass puree over the Asian baste.

In a saucepot, boil water. Place asparagus into the water for 1 minute, then put the asparagus into cold water to stop the cooking process. They should still be crisp.

On an oiled griddle on medium high heat place 6 coconut rice cakes, and 6 mushroom caps basted side up. Brown the coconut cakes on both sides. Cook mushrooms on 1 side, then transfer to a sheet pan and brown under the broiler until the ginger-lemongrass is golden brown and bubbly.

In a hot saute pan over high heat saute the leeks, carrots, red onion and celery for 2 minutes. Add the soy sauce and the mirin rice wine and cook for 30 seconds. Then remove from the heat.

On your plate, take the cilantro pesto in the squeeze bottle and make some zig zag designs for garnish. Fan out 6 asparagus on the plate. Then place the rice cake on the top of the asparagus, the vegetables on top of the rice. Then the mushroom on top of the vegetables and finally a dollop of tomato jam to create a layered effect.

Asian Baste:

• 2 tablespoons honey
• 3 tablespoons rice vinegar
• 1 1/2 teaspoons minced fresh garlic
• 2 teaspoons minced fresh ginger
• 2 tablespoons hoisin sauce
• 1 teaspoon black bean garlic sauce
• 1 teaspoon lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon sesame oil
• 1 pinch dried chile flakes, crushed
• 1 pinch kosher salt and pepper

To make the Asian baste: Place all the ingredients into a blender and puree until smooth.

Cilantro Pesto:

• 1 1/4 cups cilantro
• 2 green onions, blanched in boiling water for 15 seconds and cooled
• 1/2 teaspoon chopped garlic
• 2 1/2 teaspoons chopped ginger
• 1/2 teaspoon crushed red chile flakes
• 1/2 jalapeno pepper
• 1 1/2 teaspoons lime juice

To make the cilantro pesto: Place all the ingredients into a blender and puree until smooth. Then put the pesto into a plastic squeeze bottle and make patterns on your serving plate for a fun garnish.

Sweet and Sour Tomato Jam:

• 1/2 yellow onion
• 1 teaspoon dried chile flakes, crushed
• 1 (16-ounce) can diced tomatoes
• 3 tablespoons chopped ginger
• 3/4 cup water
• 3/4 cup sugar
• 2 tablespoons rice vinegar
• 2 tablespoons lemon juice

To make the sweet and sour tomato jam: In a saucepan over medium high heat, saute onions for 2 minutes. Add the chile flakes, tomato, ginger, water, sugar, vinegar, and lemon juice. Reduce the heat to a low simmer for about 20 minutes, until the sauce reaches a jam consistency. Chill in refrigerator before serving.

Coconut Rice Cakes:

• 2 cups rice
• 1 (14-ounce) can coconut milk
• 2 cups water
• 1/4 cup sweet coconut flakes, dried, plus 1/4 cup sweet coconut flakes, dried
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 teaspoon white sesame seeds
• 1 teaspoon black sesame seeds

Preheat the oven to 350 degrees F.

To make the coconut rice cakes: In an oven safe sauce pot over medium high heat combine the rice, coconut milk, water, 1/4 cup coconut flakes, salt and pepper. Bring to a boil, cover, place in the oven, and cook for 20 to 30 minutes.

In an oiled half sheet pan, spread the cooked rice on the bottom about 1-inch thick. You may need to leave some open space in the pan. Sprinkle with remaining coconut flakes and sesame seeds. Cover with parchment paper and take another half sheet pan and press down on the rice to squeeze out any air bubbles.

Chill and then cut into squares.

Ginger-Lemongrass Puree:

• 1/2 cup lemongrass, whites only, roughly chopped
• 2 serrano chiles
• 1 tablespoon chopped shallots
• 1 tablespoon chopped ginger
• 1 1/2 teaspoon chopped garlic
• 1/3 cup olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

To make the ginger-lemongrass puree: Place all the ingredients into a blender and puree until smooth.