Portobello Mushrooms And Roasted Green Chilies Food

ROASTED GREEN CHILES

Steps:

• Gather the ingredients.
• Begin by preparing your heat source. You will need something extremely hot to char the chiles with. An open flame-such as a grill-is best, but you can also roast them in a hot pan or under a broiler.
• Turn up the heat and begin roasting chiles by turning them frequently over heat source. Roast them until the skins are blackened and blistering.
• The skins do not need to be solid black, just blackened in areas and the rest of the skin should appear loosened and browned.
• It should take about 10 minutes over an open flame or in a broiler, and 15 to 20 minutes if you roast them in a pan.
• Once skin is thoroughly charred, remove chiles from heat source and place in a bowl.
• Cover bowl loosely to allow hot roasted chiles to create steam. You can cover bowl with aluminum foil, a lid, or a dishtowel.
• Let chiles steam for about 10 minutes. This helps to loosen skins even more, but this step can be skipped if time is of the essence.
• When chiles have cooled enough to where you can touch them, begin peeling off the skin. It should peel off easily, but if it is being stubborn, you can run the chile under warm water while peeling. This will remove some of the chiles flavorful oils and should only be done if the skin is hard to remove.
• If you are using green chiles for rellenos (stuffed chiles), use a knife to cut a 2-inch slit from stem and down side and use a spoon to carefully scoop out seeds. Roasted chiles tear very easily, so go slowly and take your time.
• If using the chiles for anything else, you can cut off stem portion and slit remaining chile down the entire side to open it up.
• Use a spoon to scrape off seeds. Discard seeds and stems and use roasted green chile in your recipe.

ROASTED PORTOBELLOS WITH PESTO

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.

PORTOBELLO MUSHROOMS AND ROASTED GREEN CHILIES

Steps:

• Clean Anaheim chiles and dry thoroughly. Grill cleaned chiles on a griddle, turning them every minute or so until the skin is blackened. The entire chile will not be completely black, but it should be charred about 60%. It should take 5 to 10 minutes. Remove from the griddle and place them in a plastic bag to allow the chiles to sweat (this makes the skin easier to be peeled off). Remove chiles from bag, remove the skin and seeds using warm water, and cut them in slices.
• Chop the onions and tomatoes, and slice portobello mushrooms into large squares. Heat the oil in a frying pan (medium heat). Sauté the onions and garlic until they are slightly brown and softened. Add tomatoes, portobello mushrooms, and roasted chiles. Add salt and pepper. Add the mushroom broth and continue sautéing for 10 more minutes approximately or until the broth evaporates. Serve immediately.

MARINATED PORTOBELLO MUSHROOMS WITH ROASTED PEPPER VINAIGRETTE

Steps:

• In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.
• Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.
• Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.