Ginger Lemongrass Portobello Mushroom Caps

Ingredients

• 6 portobello mushrooms, stems and gills removed
• Asian Baste, recipe follows
• Ginger-Lemongrass Puree, recipe follows
• 36 asparagus
• Coconut Rice Cakes, recipe follows
• 1 leek, julienne
• 1 carrot, julienne
• 1/2 red onion, julienne
• 2 stalks celery, julienne
• 1 tablespoon soy sauce
• 3 tablespoons mirin rice wine
• Cilantro Pesto, recipe follows
• Sweet and Sour Tomato Jam, recipe follows
• 2 tablespoons honey
• 3 tablespoons rice vinegar
• 1 1/2 teaspoons minced fresh garlic
• 2 teaspoons minced fresh ginger
• 2 tablespoons hoisin sauce
• 1 teaspoon black bean garlic sauce
• 1 teaspoon lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon sesame oil
• 1 pinch dried chile flakes, crushed
• 1 pinch kosher salt and pepper
• 1 1/4 cups cilantro
• 2 green onions, blanched in boiling water for 15 seconds and cooled
• 1/2 teaspoon chopped garlic
• 2 1/2 teaspoons chopped ginger
• 1/2 teaspoon crushed red chile flakes
• 1/2 jalapeno pepper
• 1 1/2 teaspoons lime juice
• 1/2 yellow onion
• 1 teaspoon dried chile flakes, crushed
• One 16-ounce can diced tomatoes
• 3 tablespoons chopped ginger

AI Chef 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag