CHAR GRILLED BALSAMIC PORTOBELLO

We are happy to share these recipes which all use gourmet sauces created by Chef Peng S. Looi.

CHAR GRILLED BALSAMIC PORTOBELLO WITH STRAWBERRY-GARLIC SAUCE

Serves 4

  • 4 small fresh protobello mushrooms
  • ½ quart fresh strawberries, sliced
  • ¼ bottle Asiatique Stir-Fry Sauce
  • 1 cup organic field mix
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 stalks of rosemary, minced
  • 4 tbsp sugar
  • 3 cloves of garlic, minced
  • 1 tbsp sesame oil

BALSAMIC GLAZE

In a food processor, blend the rosemary, 1 clove of garlic, sesame oil and 1 tbsp of sugar until fine. Add balsamic vinegar and blend until consistent. Slowly, introduce olive oil in the processor until the liquid emulsifies.

STRAWBERRY-GARLIC SAUCE

Place sliced strawberries in a non-reactive bowl. In a sauté pan, simmer Asiatique Stir-Fry Sauce with minced garlic. When liquid boils, add remaining sugar and stir until it is caramelized on the side of the pan. Pour liquid onto fruit.

Grill protobello mushrooms on both sides, brushing a little of the Balsamic glaze on each side. Remove when medium well done and cut into thin slices. Place field mix on middle of the plate and place the grilled protobello over the mix. Drizzle the strawberry-garlic sauce around the plate. Serve immediately.