These mushrooms would be a great item to serve as a passed appetizer or tapas. Fennel adds a slightly crisp, sweet texture to the creamy braised mushrooms.
Baby portabello mushrooms marinated in maple, soy and scallions the braised until soft and stuffed with garlicky cauliflower with paprika and fresh parsley. Crisp fennel brushed with lemon and olive oil then grilled until caramelized and sweet.
Maple-Soy Baby Bella with Spanish Style Cauliflower
1 cup soy sauce
3 scallions, green parts only, minced
1/3 cup white vinegar
1/2 cup maple syrup
1/2 tsp cayenne
3 tbl fresh minced garlic
12 baby bella mushrooms, stems removed, ribs scraped out
1 tbl extra virgin olive oil
1 large cauliflower, cut into small florets
4 cloves garlic, 2 sliced, 2 crushed
1/4 cup fresh chopped parsley
5 tbl extra virgin olive oil, divided, plus more for drizzling
1 tsp sea salt
1 tbl smoked paprika
1/4 cup breadcrumbs
coarse sea salt
Combine the soy sauce, scallions, white vinegar, maple syrup, cayenne and garlic in a bowl or dish big enough to hold all the mushrooms in. ( A gallon sized zip lock bag would work perfect.)
Add the mushrooms, coat, cover and marinate for 2 hours.
In a large saute pan, heat 1 tbl of oil and saute the mushrooms over medium-high heat until they have browned on the bottom side. Pour the marinade in the pan (turn the mushrooms cap side up and get marinade inside the cap) and bring to a simmer. Cover and cook until the liquid has evaporated and the mushrooms are tender, 12 minutes.
Bring a large pot of salted water and the cauliflower florets to a boil. Cook for 8-10 minutes until almost tender. Drain and mash into a coarse texture.
Combine the 3 crushed garlic cloves, parsley, 3 tbl oil, paprika and salt in a mortar or bowl and crush into a paste.
In a large saute pan, heat the remaining 2 tbl of oil and slices from the 3 garlic cloves. Turn the heat down to medium low and add the garlic paste and cauliflower. Simmer for 5-7 minutes or until the cauliflower is tender. Add the breadcrumbs and season.
Preheat the oven to broil.
Fill each baby bella with the cauliflower mixture, drizzle the tops with olive oil and place under the broiler for 3-4 minutes until browned. Top each with coarse sea salt.
1 fennel bulb, thinly sliced, core kept in
juice and zest from 1 lemon
3 tbl extra virgin olive oil
2 tbl fresh chopped parsley
Preheat a grill or grill pan.
Combine the lemon juice, oil and salt in a bowl. Toss with fennel slices to coat.
Grill over medium heat for 20 minutes, flipping after 10, until soft. Toss with parsley, lemon zest and a touch of sea salt.