Categories: Sides
Ingredients
- For the parsley-less chimi:
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 3 tbsp. finely chopped shallots
- 3 garlic cloves, thinly sliced
- 2 scallions, finely minced
- 1 tbsp. finely minced fresh red chile
- 1/4 cup finely chopped fresh cilantro
- 3/4 tsp kosher salt, or more to taste
- 1/4 tsp black pepper
- For the mushrooms:
- 1 1/4 lbs. Portobello mushroom caps
- Kosher salt and black pepper
- Thinly sliced scallions, for garnish
Directions
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Make the chimi: In a small bowl, stir together the vinegar, oil, shallots, garlic, scallions, chile, cilantro, salt and black pepper.
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Prepare the mushrooms: Set the mushrooms gill-side up. Use a spoon to scoop out the gills and discard them.
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Arrange the mushrooms on a baking sheet or in a baking dish and rub all over with about half the chimi. Marinate on the counter for 30 minutes.
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Preheat a grill or grill pan over medium-high heat until really hot but not smoking.
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Season the shrooms with salt and pepper and grill them, domed-side down, until grill marks form, 4-5 minutes. Flip and grill, basting a couple of times with the marinade, until charred on both sides and tender all the way through, an additional 3 to 5 minutes.
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Put the mushrooms on a cutting board, let them rest for a couple of minutes, then slice into thick slices. Serve them with the remaining chimi and garnish with scallions.