Vietnamese -Style Portobello Mushrooms
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Time: 20 minutes
Yield: 4 servings
1⁄4 cup peanut oil
1⁄4 cup fresh lime juice
2 tablespoons chopped fresh mint, plus more for garnish
1 fresh hot red chili (like Thai), seeded and minced
1 tablespoon fish sauce
1⁄2 teaspoon sugar
Salt and lots of black pepper
4 large portobello mushrooms, stems removed
1. Heat a charcoal or gas grill until quite hot and put rack about 4 inches from flame. Mix together oil, lime juice, mint, chili, fish sauce and sugar and sprinkle with salt and pepper. Brush mushrooms all over with about half of this mixture.
2. Grill mushrooms with tops of their caps away from heat until they begin to brown, 5 to 8 minutes. Brush with remaining marinade and turn. Grill until tender and nicely browned all over, 5 to 10 minutes more. Garnish with more mint and serve hot, warm or at room temperature.