Roasted Portobella And Carrot Tower With Ginger-Mushroom Soy-Mirin Essence

12 portobella mushrooms, brushed clean and stemmed

1/4 cup sesame oil

1 1/2 tablespoons soy sauce

1 bunch cilantro, chopped

1 1/2 teaspoons garlic, minced

salt and pepper, to taste

Pickled Carrots (recipe follows)

Ginger-Mushroom Soy-Mirin Essence (recipe follows)

Preheat oven to 350 degrees.

For uniform presentation, use a 3-inch ring mold to cut out the centers of the roasted mushrooms. Dice mushroom trim to use in the essence. Reserve stems for sauce.

Whisk together sesame oil, soy sauce, cilantro, garlic, salt and pepper and toss with mushroom caps. Place mushrooms on sheet pan and roast for 10 to 15 minutes, until tender.

Meanwhile, prepare Pickled Carrots and Ginger-Mushroom Soy-Mirin Essence.

To serve, place a mushroom cap on plate and top with carrots. Fan carrots out like a flower. Top with another mushroom cap. Drizzle essence around the mushroom.

Pickled Carrots

4 large carrots, cut on the bias into 1/8-inch slices

2 cups rice wine vinegar

1/2 cup mirin (rice wine)

2 shallots, minced

2 tablespoons sugar (palm sugar, if available)

1 tablespoon salt

2 teaspoons black pepper

Combine ingredients and bring to boil in a small saucepan. Reduce heat and simmer for 5 minutes. Drain, reserving carrots in a dish.

Ginger-Mushroom Soy-Mirin Essence

2 cups portobella mushroom stems, diced

1 to 2 cloves garlic, minced

2 inches ginger root, minced

1/2 cup mushroom stock or vegetable stock

1/2 cup rice wine vinegar

4 tablespoons sesame oil

1/4 cup mushroom soy sauce

1/2 cup mirin (rice wine)

1/2 cup cilantro leaves, cut into fine strips

4 scallions, thinly sliced

salt and pepper, to taste

4 tablespoons butter

Sautushrooms with garlic and ginger. Deglaze pan with stock and add vinegar, sesame oil, mushroom soy sauce and mirin. Bring ingredients to a boil and add cilantro, scallions, salt and pepper. Whisk in butter at the end.

Recipe by Ken Baker, chef and owner of Pachamama’s.