INGREDIENTS:Adobo Marinade:
1 lb. roasted garlic
3.5 oz. canned chipotle chiles
3 cups oil blend
2 cups red wine vinegar
1 Tbsp. Mexican oregano
1 Tbsp. cumin
½ cup chopped cilantro
2 Tbsp. salt
1 Tbsp. sugar
1 tsp. white pepper
Per Serving:
1 portabella mushroom, 4-5 inches in diameter
as needed, fried polenta triangle
as needed, prepared salsa fresca
as needed, prepared fennel slaw DIRECTIONS:For adobo marinade, mix all ingredients in food processor or with hand-held mixer until thoroughly combined. Refrigerate; can be held for up to 5 days.
For mushroom satay, remove stems and clean out gills. Dip mushroom in adobo marinade. Place gill side up on baking sheet and bake at 400°F until tender. Cool. Cut mushroom in half; skewer lengthwise through thickest part of mushroom. (Mushroom also can be sliced in 1-inch wide strips and skewered.) Plate with fried polenta triangle, fennel slaw and salsa fresca. NUTRITIONAL INFORMATION: SERVINGS:1 serving From:Gordon Biersch Brewery Restaurants PHOTO CREDIT:Photo Credit: MUSHROOM COUNCIL
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