Sunday, January 31, 2010

Enoki Mushroom Ceviche over Plantain Tortillas & Black Bean Purée


Innovation is fairly easy in vegetarian cuisine. All you really have to do is take a preparation that is traditionally meat-based and substitute something vegetarian in its place.

But the art comes in determining what will work and where. I had an idea for a mushroom ceviche floating around in my head for a while, but I didn't know which mushroom to use. I wanted to stay true to the raw nature of ceviche, but raw mushrooms were, well, unappealing to me to say the least. Then I remembered the mild and crunchy enoki, the perfect match.

Enoki Mushroom Ceviche:
14 oz enoki mushrooms
1 lime (juiced)
1/2 green bell pepper (fine dice)
1/4 white onion (fine dice)
1 tablespoon cilantro (minced)
1/2 avocado (fine dice)
hot sauce
olive oil
agave nectar

Trim the stem-end off of the mushrooms and discard. Cut mushrooms into one-inch sections and place into a medium mixing bowl. Rinse diced onion under cold water for 30 seconds, and then add it to the mushrooms along with the lime juice, a dash of hot sauce, a squeeze of agave nectar, and a tablespoon or two of olive oil. Allow that mixture to sit for 20 minutes so the flavors marry. Add the diced avocado, the minced cilantro, and a pinch of salt just before serving.
Plantain Tortillas:
2 ripe plantains
1/4 cup water
salt
canola oil

Peel plantains and roughly chop the fruit. Place fruit and water into a covered microwave-safe bowl and microwave for 2 minutes or until they become soft. Using the paddle attachment on your stand mixer, mix until stiff dough forms. (You may need to add a touch more water.) Next, divide dough into 8 equal balls. Using a tortilla press lined with wax paper -- or just the paper and a rolling pin -- press each ball into a disk. Fry each plantain tortilla in canola oil over medium heat. Drain on paper towels and salt before serving.

Black bean purée:
1 cup prepared black beans
1 Not-Beef bouillon cube
1 chipotle pepper
water

Using an immersion blender or food processor, blend all ingredients until (mostly) smooth. Add water to achieve the desired consistency.

To serve, spoon black beans on a plate and top with a plantain tortilla. Top that with a handful of enoki ceviche and garnish with fresh cilantro leaves, sliced avocado, and your star hot sauce.

10 comments:

Bianca said...

Wow. This looks amazing.

Mari said...

Wait. Is there something else mixed in with the plantains to make the tortilla dough? How do plain mashed plantains form a dough?

T said...

That's an incredible idea! Any idea how I could do it without a microwave? Maybe steam?

Justin Fox Burks said...

The plantains are starchy enough to make a dough. they are like magic. If you don't have a microwave i'd suggest heating them lightly on the stovetop in a covered saucepan.

Juegos de Ben 10 said...

It looks and sounds it tastes too good , These days i would like to prepare it.

Juegos de Mario Bros said...

it looks that tastes too good.

mensajes claro said...

i would like to try some.

mensajes claro said...

I want to try some , It looks it taste so good.

Anonymous said...

This looks like a lot of fun to make. Are you using green, yellow or black plantains?

Polly

The Chubby Vegetarian said...

Well, they start out yellow, but you want to use them when they are black. They look rotten on the outside. That's how you know they are ready!