Mushroom Recipe Madness at the Beach Cafe

Chef Matthew Steffen of the Beach Café in Kirkland is always looking for a healthy vegetarian meal to place on the menu and this grilled portabello dish is packed with flavor.

Grilled Portobello with basmati rice, coconut-peanut sauce, mandarin oranges, cilantro, peppadew peppers,and scallion
Servings: 4

Recipe Ingredients:

1. 8 Portobello’s (gills scraped & marinated in olive oil and mirin)
2. 4 cups – cooked basmati rice
3. 2 cups – coconut – peanut sauce
4. 1/2 cup – mandarin orange slices
5. 1 bunch – cilantro (washed & chopped)
6. 1/2 cup – peppadew peppers (julienned)
7. 1 bunch – scallions (chopped)

Recipe Directions:
Marinate the cleaned Portobello’s in a little olive oil and mirin mixture. Add a little salt and pepper and let sit for 30 minutes to absorb the flavors. While that is marinating, in a large sauté pan get a little olive oil over a medium heat. Add the peppadew peppers and scallions and caramelize. (Reserve a little bit of the peppers and scallions for garnish) Once they are caramelized add the basmati rice. Add a ½ cup of water to get the rice not to stick. Add the cilantro (reserving a small amount for garnish) and the coconut – peanut sauce and bring to a boil. Reduce the heat and cook for 5minutes. Add salt and pepper to taste. While the rice is finishing get your Portobello’s going on the grill. It will take about 2 minutes per side, but be careful of flare-up from the oil on the grill. Once the Portobello’s are grilled, cut them in half and set aside aside. In 4 bowls, separate the rice mixture. Put 2 Portobello’s in each bowl (shingling the mushrooms). Sprinkle the remaining peppers, scallions, and cilantro over each dish and enjoy.

Recipe for Coconut-Peanut Sauce:

2 stocks Lemongrass (chopped)
3oz. Galangal Root (washed and chopped)
3oz. Ginger (peeled and chopped)
½ each White Onion (rough chopped)
½ each  Fennel Bulb (rough chopped)
3 each Garlic Cloves
1 each Jalapeno (seeded)
1 cup Mirin
2 can Coconut Milk (12oz)
3 each Lime Leaves
2 each Limes (zest + juice)
½ oz. Miso Paste
1 tblsp Curry Powder
½ bunch Cilantro
¼ cup Almond Paste
1 tblsp Crushed Red Pepper
2 cup Peanut Butter
1 cup Salted Peanuts

In a sauté pan, sauté the lemongrass, galangal root, ginger, white onion, fennel bulb, garlic, and jalapeno with a little blended oil until caramelized. Deglaze with the mirin and add in all other ingredients except for the peanut butter and peanuts. Bring to a boil and reduce heat to simmer for 30 minutes. Blend in a blender and strain through a china cap. Slowly whisk in the peanut butter and peanuts until the peanut butter has thoroughly melted. Add salt and pepper to taste.

This is a completely vegan and gluten free recipe.