Check out his Delicious Raw recipe for Portabella Mushroom Pave from Charlie Trotter, courtesy of CBS:
Portabella Mushroom Pave' With White Asparagus
The meatiness of the marinated portabellas is enormously satisfying, but the aromatic flavor of jalapeno, garlic, ginger, cilantro and soy are what pushes this creation over the top. The creamy white asparagus contributes richness and acts as the perfect cohesive element. Button or cremini mushrooms are suitable substitutes for the portabellas.
6 large portabella mushrooms
2 1/2 cups filtered water
1/2 cup nama shoyu
1/4 cup minced, peeled fresh ginger
1 teaspoon minced garlic
1 jalapeno chile, seeded and minced
1/4 cup chopped fresh cilantro
1/4 cup minced shallot
2 tablespoons freshly squeezed lemon
White Asparagus Vinaigrette
2 stalks pencil-thin white asparagus, trimmed
1 1/2 teaspoons chopped fresh mint
2 tablespoons grape-seed oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons raw tahini
1/2 cup plus 1 1/2 teaspoons white sesame seeds
1 tablespoon minced shallot
1/2 teaspoon minced garlic
1/4 teaspoon freshly ground coriander
1/2 cup plus 2 tablespoons filtered water
Celtic sea salt and
freshly ground pepper
To make the pave': Remove the stems and gills from the mushrooms. Discard the stems and place the gills in a bowl. Add the water and let stand while you slice the
mushrooms. Cut the mushrooms on the extreme diagonal into paper-thin slices.
Combine the shoyu, ginger, garlic, chile, cilantro, shallot, and lemon juice in a bowl. Strain the liquid from the mushroom trimmings, discarding the solids, and add the liquid to the shoyu mixture. Carefully dip each mushroom
slice into the shoyu mixture and lay the slices in the bottom of a shallow container. Pour the remaining shoyu mixture over them. Cover with plastic wrap and refrigerate for 2 hours.
Line a 4-by 2-inch pan with plastic wrap,
allowing an overhang on 2 opposite sides. Remove the mushroom slices from the liquid and layer them in the prepared pan, overlapping the slices and continuing
until you have used all the slices. Cover with the overhanging plastic wrap and press down gently with your hand. Top with another pan that fits into the rim,
then place a 2-pound weight on the second pan. Refrigerate the pave' for at least 2 hours or overnight.
Just before serving, remove the weight and
the second pan, then invert the pave' onto a cutting board and peel away the plastic wrap. Cut into 4 equal pieces, reserving any juices that drip from the pave'.
To Make the White Asparagus Vinaigrette:
Slice the white asparagus into 1/4-inch pieces. Combine the asparagus pieces and mint in a bowl and toss to mix. In a high-speed blender, combine the grapeseed oil, vinegar, lemon juice, tahini, sesame seeds, shallot, garlic, coriander, and water and process until smooth. Pass the puree through a fine-mesh sieve placed over a bowl. Fold in the asparagus mixture and season to taste with salt and pepper. Measure out 8 tablespoons; reserve the remainder for another use.
ASSEMBLY: Place a piece of the pave' in the center of each plate. Spoon the reserved juices from the pave' around the plate. Drizzle 2 tablespoons of the asparagus vinaigrette around the plate and top with pepper.
WINE NOTES: Pisoni Estate Pinot Noil offers an exciting contrast to the earthy flavor of the portabellas. Located in the Santa Lucia Highlands of California's Monterey County, Pisoni's estate vineyard is planted with ungrafted Pinot Noir
vines that produce wines of incredible intensity and richness. These deftly balanced wines will also elevate the soy and sesame flavors of the dish.