Portabello Asada and Black Beans

Thoughts and Inspiration

So here is my interpretation of a vegetarian carne asada dish.  Portabello mushrooms are hearty and meaty!  This is a fun meal that you can do so much with.  Use my basic recipe and create your own dish.  You can throw the mushrooms into a wrap - burrito or taco style.  You can use the leftover black beans and make a great hooked-up plate of nachos... or create a breakfast dish - add into a frittata or serve it up with a fried egg!

Ingredients

½ red onion, thick slices

4 Large Portabello Mushroom Caps, cleaned

1 Frontera Carne Asada Marinade pouch

½ cup Marsala wine

¼ cup scallions, sliced

Ingredients for black beans

1 Tbsp olive oil

½ medium red onion, diced

4 garlic cloves, minced

½ cup soy chorizo crumbles

1 15 oz. can black beans, drained

1/3 cup water

¼ tsp cumin

¼ tsp paprika

*¼ tsp McCormick chipotle and roasted garlic seasoning

¼ cup scallions, sliced

¼ cup cilantro, chopped

Portabellos and Onions:

Place mushrooms into a glass bowl or plastic ziplock bag with 3/4 of the marinade.  Refrigerate for a minimum of 30 minutes.

Heat a cast iron skillet.  Add onion slices with a tsp of marinade and cook for 4-5 minutes or until nicely browned.  Sprinkle with a pinch of salt and place into a bowl until ready for plating.

Next, place mushrooms onto skillet starting with gill side down (2 at a time depending on the size of your cast iron).

Cook mushrooms, turning multiple times to ensure even cooking, until fully cooked through (approximately 13-18 minutes depending on thickness).  As the liquid sizzles away and absorbs into the mushrooms, continue to add a couple Tbsps of the marinade to make sure the mushrooms stay juicy.

When the mushrooms are 2-3 minutes from being fully done, add Marsala to finish cooking (remember if cooking in 2 separate batches, only use 1/4 cup of Marsala).

Remove mushrooms from skillet and place onto a cutting board.  Allow to cool 3-4 minutes (so the juices absorb).  **Slice on a diagonal as shown in the picture.  Garnish with scallions.

Black Beans:

Heat a skillet and saute onions in olive oil for 3-4 minutes on medium-low heat.

Add garlic and chorizo and saute together for another 3-4 minutes.

Add all the other ingredients to the mixture and stir.

Place lid onto skillet and simmer on medium-low heat for 10 minutes.

***Serve with brown rice, quinoa or farro.

*If you don't have this seasoning, sub it with any other Mexican chili powder.

**Using a sharp knife, hold mushroom and about 7-8 slices on a diagonal.  Fan out slightly as you plate.

***When plating, place mushroom slices onto one side of plate and sprinkle with few scallion slices on top.  Plate 2-3 Tbsp of beans aside your choice of grain and finally add with a few onion slices.