Yum, Tearty, Portobello Mushroom Bruschetta!

Hi Tearty,

Today's recipe comes from Eric Tucker, chef at San Francisco's famous Millenium Restaurant. He actually wrote a whole lesson for The Mastery Program on making "meaty" recipes from seitan, tofu, tempeh, and mushrooms.

Here's one of his proprietary recipes.

Black Pepper and Smoke Salt Charred Portobello Mushroom Bruschetta

By Eric Tucker http://www.millenniumrestaurant.com/restaurant/team.html

These paper thin slices of smoky, salty broiled Portobello mushrooms layered on a toasted bruschetta -- with a horseradish aioli -- make for a real hearty appetizer. The caramelized, slightly charred top of the mushroom cap enhances the meatiness of the mushroom.

3 medium - large Portobello Mushroom caps
Olive oil as needed
Juice of 1 orange
1 tsp agave nectar
2 tsp chopped fresh rosemary
2 tsp finely minced garlic or crushed to a paste
1½ tsp coarsely ground black pepper
1½ tsp hickory or alder smoked salt

For the aioli:

½ cup mayonnaise (or vegan mayonnaise)
½ tsp finely minced garlic or crushed to a paste
½ tsp lemon or orange zest
1 - 1 ½ tsp prepared white horseradish
12 ½" thick slices of toasted baguette

Pre-heat a broiler. Brush the Portobello caps with a small amount of oil and place them in the broiler. Broil for 1 minute or until the caps start to wilt and release moisture. Remove from the broiler.

Combine the next six ingredients (orange juice - hickory salt) with 1 tsp of olive oil. It should resemble a granular paste. Brush or rub this mixture on the Portobello caps and return to the broiler. Broil for approximately two minutes or until the tops are nice and browned. Cool to room temperature and slice each cap into 4-6 very thin bias slices.

For the aioli, combine the mayonnaise, garlic, zest, and horseradish. Place a dollop of the aioli on each baguette slice, and top with a slice of the Portobello cap.

Serves 4 - 6 as an appetizer