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.
