Ingredients Jump to Instructions ↓

  1. 6 portobello mushrooms , stems and gills removed

  2. Asian Baste, recipe follows

  3. Ginger-Lemongrass Puree, recipe follows

  4. 36 asparagus

  5. Coconut Rice cakes, recipe follows

  6. 1 leek, julienne

  7. 1 carrot, julienne

  8. 1/2 red onion, julienne

  9. 2 stalks celery , julienne

  10. 1 tablespoon soy sauce

  11. 3 tablespoons mirin rice wine

  12. Cilantro Pesto, recipe follows

  13. Sweet and Sour Tomato Jam, recipe follows

  14. 2 tablespoons honey

  15. 3 tablespoons rice vinegar

  16. 1 1/2 teaspoons minced fresh garlic

  17. 2 teaspoons minced fresh ginger

  18. 2 tablespoons hoisin sauce

  19. 1 teaspoon black bean garlic sauce

  20. 1 teaspoon lemon juice

  21. 2 tablespoons olive oil

  22. 1/2 teaspoon sesame oil

  23. 1 pinch dried chile flakes, crushed

  24. 1 pinch kosher salt and pepper

  25. 1 1/4 cups cilantro

  26. 2 green onions , blanched in boiling water for 15 seconds and cooled

  27. 1/2 teaspoon chopped garlic

  28. 2 1/2 teaspoons chopped ginger

  29. 1/2 teaspoon crushed red chile flakes

  30. 1/2 jalapeno pepper

  31. 1 1/2 teaspoons lime juice

  32. 1/2 yellow onion

  33. 1 teaspoon dried chile flakes, crushed

  34. 1 (16-ounce) can diced tomatoes

  35. 3 tablespoons chopped ginger

  36. 3/4 cup water

  37. 3/4 cup sugar

  38. 2 tablespoons rice vinegar

  39. 2 tablespoons lemon juice

  40. 2 cups rice

  41. 1 (14-ounce) can coconut milk

  42. 2 cups water

  43. 1/4 cup sweet coconut flakes, dried, plus

  44. 1/4 cup sweet coconut flakes, dried

  45. 3/4 teaspoon kosher salt

  46. 3/4 teaspoon freshly ground black pepper

  47. 1 teaspoon white sesame seeds

  48. 1 teaspoon black sesame seeds

  49. 1/2 cup lemongrass, whites only, roughly chopped

  50. 2 serrano chiles

  51. 1 tablespoon chopped shallots

  52. 1 tablespoon chopped ginger

  53. 1 1/2 teaspoon chopped garlic

  54. 1/3 cup olive oil

  55. 1/4 teaspoon kosher salt

  56. 1/4 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. To make the Portobello Mushroom Caps: Baste the mushrooms with Asian baste on the gill side of the mushroom. Then, spread 1 tablespoon of ginger-lemongrass puree over the Asian baste.

  2. In a saucepot, boil water. Place asparagus into the water for 1 minute, then put the asparagus into cold water to stop the cooking process. They should still be crisp .

  3. On an oiled griddle on medium high heat place 6 coconut rice cakes, and 6 mushroom caps basted side up. Brown the coconut cakes on both sides. Cook mushrooms on 1 side, then transfer to a sheet pan and brown under the broiler until the ginger-lemongrass is golden brown and bubbly.

  4. In a hot saute pan over high heat saute the leeks , carrots , red onion and celery for 2 minutes. Add the soy sauce and the mirin rice wine and cook for 30 seconds. Then remove from the heat.

  5. On your plate, take the cilantro pesto in the squeeze bottle and make some zig zag designs for garnish . Fan out 6 asparagus on the plate. Then place the rice cake on the top of the asparagus , the vegetables on top of the rice. Then the mushroom on top of the vegetables and finally a dollop of tomato jam to create a layered effect.

  6. To make the Asian baste: Place all the ingredients into a blender and puree until smooth.

  7. To make the cilantro pesto: Place all the ingredients into a blender and puree until smooth. Then put the pesto into a plastic squeeze bottle and make patterns on your serving plate for a fun garnish.

  8. To make the sweet and sour tomato jam: In a saucepan over medium high heat, saute onions for 2 minutes. Add the chile flakes, tomato, ginger, water, sugar , vinegar, and lemon juice . Reduce the heat to a low simmer for about 20 minutes, until the sauce reaches a jam consistency. Chill in refrigerator before serving.

  9. Preheat the oven to 350 degrees F.

  10. To make the coconut rice cakes : In an oven safe sauce pot over medium high heat combine the rice, coconut milk, water, 1/4 cup coconut flakes, salt and pepper. Bring to a boil, cover, place in the oven, and cook for 20 to 30 minutes.

  11. In an oiled half sheet pan, spread the cooked rice on the bottom about 1-inch thick. You may need to leave some open space in the pan. Sprinkle with remaining coconut flakes and sesame seeds. Cover with parchment paper and take another half sheet pan and press down on the rice to squeeze out any air bubbles.

  12. Chill and then cut into squares.

  13. To make the ginger-lemongrass puree: Place all the ingredients into a blender and puree until smooth.


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