Monday, July 6, 2009

Portobello Mushroom Carpaccio with Goat Cheese and Balsamic Vinegar

I have a very simple but delicious recipe for you today. Everybody can do this, and it looks very impressive on the plate. I'd love to take credit for this ingenious use of fungi, but I had something very similar at a new restaurant in Memphis called The Kitchen on Brookhaven Circle. I was blown away by the wonderful flavor and texture, and I could not wait to try to make it in my own kitchen.
2 large portobello mushrooms
2-3 oz goat cheese
olive oil
salt & pepper
10 year old balsamic vinegar
fresh flat-leaf parsley

The hardest part of making this dish is is slicing the mushrooms paper thin. Lay the mushroom flat on the cutting board gill-side down. I suggest using a serrated knife and working with a slow, steady hand. Cut as many thin slices as possible from the cap. You will not be able to use the whole mushroom for this, so reserve the gills and the edges for another dish. Pan fry the mushroom slices in a few tablespoons of olive oil until the edges turn brown. I use a cast-iron pan for this. Arrange mushrooms on a large plate, add salt and pepper to taste, drizzle with vinegar, crumble the goat cheese over the top, and garnish with chopped parsley. Serve with crostini.


Michael Hughes said...

Sounds super fantastic. Wish I had this & an Oregon pinot noir to go with it!

Ashley said...

Loving your blog! Just came across it today, and it's refreshing to see some good recipes with veggies that don't look like they taste like cardboard.

(And I have family in Memphis, too!)

Anonymous said...

JMH in Memphis: I have had this wonderful appetizer at The Kitchen too. Very, very good and since Yia Yia's closed, who had beef carpaccio, this is now our favorite. Memphis has more the BBQ !