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Recipe by: clerienne
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See below ingredients and instructions of the recipe
4 Portobella mushrooms 1 -soy sauce vinegar
-large ripe mango 1 t Miso 1 bunch arugula
1 Red bell pepper 1 jalapeno -lettuce
-pepper (optional)
Carefully remove stems from mushrooms (use for soup) and clean them
thoroughly. Marinate in vinegar/miso/soy sauce for an hour or so.
Dice the mango and pepper, chop the jalapeno, and toss with a little
vinegar. Clean the lettuce and separate into single leaves. Grill the
mushrooms on both sides. When grilling the top, turn the mushroom 90
degrees halfway through to get a square or diamond crosshatch
pattern. To serve, fan 3 lettuce leaves on the plate, center the
mushroom, and place a dollop of chutney on either side. The original
recipe is in Vegetarian Times, probably sometime last summer. Enjoy!
~ Dave Garland
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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