Marinated Portabello Mushrooms with Lemongrass Pesto, Bok Choy, and Sliced Tomatoes on Cashew Polenta

May 21, 2009

There are some many recipes to try using lemongrass, and many more to dream up, I had to tough time deciding upon a recipe. Sweet or savory? Finally, I decided to go the savory route and also expand on an idea I had for marinated portabello mushrooms adding lemongrass to the recipe. I planned to feature the lemongrass pesto in an upcoming post, but thought it would be nice with the mushrooms. The last minute surprise was the addition of cashew polenta. It is super simple to make, and adds a nice creamy texture and sweetness to the dish.

I want to mention a quick update on planting lemongrass. When I brought home the 2 bundles of lemongrass I purchased at the Culver City Farmer’s Market, I sorted them out designating some stalks to a vase, some I chopped up to dry, and the rest I put in a freezer bag to freeze. The great new is the stalks of lemongrass I kept in the vase have sprouted roots! I can picture a big bushy lemongrass plant gracing our yard. What a treat it will be to have this wonderful herb in our yard.

Marinated Portabella Mushrooms with Lemongrass Pesto, Bok Choy, Sliced Tomatoes on Cashew Polenta

Marinated Portabello Mushrooms

2 portabella mushroom caps
1/2 cup lemongrass, about 2 stalks, white portion only coarsely chopped
1 serrano chilies
2 cloves garlic, peeled
3 tablespoons shallots, peeled and chopped
1 tablespoon lemon zest
3 tablespoons lemon juice
3 tablespoons white truffle oil
¼ cup extra virgin olive oil

Thinly slice the portabella mushroom caps, about ¼ inch thick, set aside.

Process the lemongrass, garlic, shallots, and lemon zest in a food processor into a paste. Add the lime juice, olive oil, white truffle oil and process to incorporate.

Place the mushroom slices in a zip lock bag, add the lemongrass marinate and gently shake the bag to coat the mushrooms slices. Let marinate for 1-2 hours. Place the mushroom slices on a dehydrator tray and dehydrate for 1-2 hours at 115 degrees.

Lemongrass Pesto

1 cup firmly packed cilantro sprigs, stems and leaves coarsely chopped
¼ cup parsley leaves
3 medium garlic cloves
1 lemongrass stalk, white portion only coarsely chopped
2 heaping tablespoons sunflower seeds
1 tablespoons minced ginger
1 teaspoon paprika
½ teaspoon ground cumin
Juice and zest of one small lemon
1/3 cup extra virgin olive oil
Salt and pepper to taste

Process all ingredients in to a food processor and blend until smooth.

Bok Choy

1 head bok choy
Juice of half a lemon
Sea salt and pepper, to taste

Cut about a half inch of so from the bottom, separate the leaves and rinse well in a bowl of water. Gather a few leaves at a time and cut the bottom white stalk across into ¼ inch pieces. Cut up to the green leafy part. Set aside.

Set aside two large bok choy leaves. Gather the remaining leaves and coarsely cut into wide strips. Place the sliced leaves in a bowl, lemon juice, and season with salt and pepper to taste.

Cashew Polenta

1 cup cashews
A pinch or two of sea salt
2-3 tablespoons filtered water

Process the cashews in a food process to a flour-like consistency. Add the salt and 2 tablespoons water and process into a crumb. Scoop out a bit of cashew polenta and press it together to test that it holds its form. If not, add another tablespoon of water to the mixture and process.

Divide cashew polenta into two equal parts and shape into two rectangles.

1 Roma tomato, thinly sliced.

Assembly

Place reserved bok choy leaves on individual plates. Put cashew polenta atop each leaf and spread a generous amount of lemongrass pesto atop the cashew polenta evenly covering the entire surface. Place thin slices of tomato over the pesto, then line slices of bok choy stalks from end-to-end, top with boy choy leaves, and top with 3-4 slices marinated portabello mushroom.

Serves 2 as a main dish; 4 as an appetizer

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Comments

8 Comments so far

dawn on May 22, 2009 Friday, 5:21 am
you make raw foods look and so incredibly tasty looking! my goodness!
Mushrooms Canada on May 22, 2009 Friday, 7:15 am
A very interesting recipe. The lemongrass pesto sound like a great combo with the meaty portabella mushroom. Thanks for sharing, this is a great inspiration.
- Brittany
Cheris Courtney on May 22, 2009 Friday, 11:00 am
That looks and sounds so yummy!!
Gena on May 22, 2009 Friday, 6:43 pm
I absolutely can’t wait to try this, Ingrid!
Kristen's Raw on May 22, 2009 Friday, 7:25 pm
Sounds DIVINE!!!!!

I want to eat at your house!!!
shernell on May 24, 2009 Sunday, 11:53 am
This is a true meal. Great idea for the polenta ! very culinary institute of America.
Nicole on May 25, 2009 Monday, 8:49 pm
Oooh, that sounds yummy! I bet that would be a great recipe for 4th of July. Thanks!
Jennifer on October 10, 2009 Saturday, 1:15 pm
I was searching for a lemongrass recipe since it came in my CSA box this week and I’ve never even seen it before. I was thrilled to find this entry since my box also included bok choy and I wasn’t sure what to do with it, either. I’m dying to make this entire meal. Thanks much!

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