Seems like I’m on a French cooking streak here, lately. Blame it on PBS! I was watching an episode of Avec Eric last weekend and was inspired by the chicken paillard Chef Ripert was preparing. However, I have been eating chicken for almost two weeks straight now and didn’t want anymore, at the moment. So, I thought of using a portobello mushroom instead.
Well, it’s flat enough, I thought. As you may know, paillard is usually a piece of thinly sliced or pounded meat (usually a chicken breast, veal or beef) that is cooked quickly in high heat and topped with some kind of salad or whatever. But this time, I didn’t want to use meat as a base. The portobello turned out to be fantastic, though. And with the Mediterranean flavors as a topping, I am definitely happy with my choice of ingredients.
By the way, the amount of my ingredients are all approximated. Feel free to switch things around, or even create your own flavors. I just happened to like this combination.
2 Portobello Mushrooms (stem removed)
2 tbs Raisins (boiled)
1/2 cup White Wine
1 tbs Shallot (chopped paper thin)
1-2 cloves garlic (chopped paper thin)
1 large tomato (halved, seeds removed, diced finely)
1/4 cup Assorted Olives (pitted, halved or diced)
1/4 cup Roasted Red Bell Peppers (diced)
1/4 cup Goat Cheese or Feta (diced)
Sprinkle of Pine nuts or Almonds
1 tbs Capers
Fresh Ground Pepper
Boil raisins in white wine, drain and pat dry. In a mixing bowl, combine shallot, garlic, tomato, capers, raisins, olives, roasted bell peppers, goat cheese, nuts, a grind of pepper and a drizzle of olive oil. Coat mushroom cap lightly with olive oil and lay upside down, on a baking pan. Top with salad mixture and drizzle with a little more olive oil. Bake in 450F oven for about 15-20 minutes. Transfer to a plate, top with chopped basil and squeeze lemon juice. Garnish with a lemon wedge.