Monday, June 28, 2010

Grilled Portobello Mushrooms with Artichoke Puree & Roasted-Corn & Tomato Topping

This recipe is quite yummy, particularly if you have a grill. We made it exactly as written and it was lovely. It isn't anything exciting, so it's doubtful we'll make it again, but I'd highly recommend it to those of you who have gardens. What a wonderful, summery way to enjoy fresh produce! I really enjoyed that aspect of this. I probably won't make it again, but it is yummy! Maybe next year when I grow tomatoes. We did use our own basil, so that's a start!

mushroom

Grilled Portobello Mushrooms with Artichoke Puree & Roasted-Corn & Tomato Topping
Shape, July 2008

For the Artichoke Puree:
3/4 cup artichoke hearts, rinsed and drained
2 teaspoons extra-virgin olive oil
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/2 clove garlic
Sea salt

For the Corn-Tomato Topping:
2 large tomatoes, seeded and diced (about 2 cups)
2 teaspoons extra-virgin olive oil
1 clove garlic -- pressed (optional)
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 ears corn in their husks
Sea salt and freshly ground black pepper
For the Mushrooms:
2 tablespoons extra-virgin olive oil
4 large portobello mushrooms, stems and gills removed
Sea salt (optional)

1. Place the artichoke hearts, oil, thyme, garlic, and a small pinch of salt in a blender and pulse until smooth. Add more salt to taste. Set aside.

2. Preheat the grill to medium heat. Meanwhile, place tomatoes in a bowl and drizzle with oil. Add garlic (if using), basil, and parsley and toss gently to combine. Set aside.

3. When grill is hot, cook the corn, turning frequently, about 10 minutes, or until husks are charred and pulling away from cobs. Let stand until cool, then strip husks and remove silk by rubbing with a dish towel. Cut kernels off cob and toss them with tomato mixture; sprinkle with salt and pepper.

4. While the corn is cooling, grill the mushrooms. Pour oil into a small dish. Using a pastry brush, lightly coat both sides of each mushroom with oil. Place mushrooms on grill, gill side down, for about 8 minutes. Flip mushrooms and continue grilling for 6-8 minutes more, or until edges begin to brown. Lightly sprinkle with salt, if desired.

5. On a large serving platter, place mushrooms gill side up and spread artichoke puree over them. Top with corn-tomato topping and serve.

Servings: 4

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