Sugarcane Portabella with Arugula Salad

Recipe courtesy of Chef Jose Luis Ugalde, Gibraltar, El Granada, CA


Yield: 24 servings


24 large portabella mushrooms, cut in half widthwise
5 red onions, julienned (about 2 pounds 5 ounces)
3 cups balsamic vinegar
1 ½ cups olive oil
6 tablespoons raw sugar
24 (8-inch) stalks sugar cane
24 (1/2-inch) strips leek greens, blanched
Salt and black pepper
1 ½ pounds baby arugula


On a sheet pan, place mushroom caps in a single layer and season them with salt pepper and raw sugar. Combine the olive oil and balsamic and drizzle it over the mushrooms. Sprinkle the onions on top.

Roast for 20 minutes at 375 degree oven, then remove and cool. Save the liquid and onions.

Split each sugar cane in half lengthwise. Layer 2 mushroom halves atop one half of the sugar cane. Top with second half, creating a sandwich; tie with a blanched leek strip.

Roast for about 20 more minutes at 350 degrees.

For each serving: Place one sugar cane and mushroom package on top of 1 ounce  arugula. Untie the leek and set the top sugar cane at an angle. Drizzle with about ¼ cup reserved roasting liquid and onions. Finish the plate with a drizzle of truffle oil at the outer edge.


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