Tasty Thursday

This week we are sharing a yummy recipe from the very popular cookbook, Great Chefs Cook Vegan by Linda Long. One of the masterful chefs featured in this fantastic book, Jean-Georges Vongerichten, is owner and chef of Jean Georges in NY, NY—the recent recipient of the James Beard award for Outstanding Restaurant in 2009. We hope you enjoy Jean-Georges' mouthwatering recipe as much as we do!

Grilled King Oyster Mushrooms and Avocado Carpaccio with Charred Jalapeño Oil

Grilled King Oyster Mushrooms

1 1/2 pounds King Oyster or portobello mushrooms

Fresh thyme sprigs

1/2 teaspoon mince Thai chile pepper

2 teaspoons salt

1/4 cup olive oil

Charred Jalapeño Oil

1 tablespoon grilled jalapeños, seeded and stems removed

1/2 cup olive oil

1/8 teaspoon salt

Avocado

Juice of 3 limes

4 firm, ripe avocados, peeled and pitted

Garnish

Salt to taste

Lime juice

8 to 10 fresh sprigs thyme, stripped of leaves

To make the Grilled King Oysters: Place whole mushrooms in a glass casserole and top with a few thyme sprigs, chile, and salt. Drizzle oil over top and cover with plastic wrap. Place dish in a warm place for 30 minutes. Heat a grill pan and grill mushrooms on each side until tender. Remove from grill and cool for 15 minutes. Slice the mushrooms into thin strips.

To make the Charred Jalapeño Oil: Put jalapeños, oil, and salt in a blender. Puree until smooth and strain through a sieve to remove pulp; set aside.

To make the Avocado: Lightly sprinkle lime juice over the avocados to keep from oxidizing while preparing the plating.

How to Plate: Warm oval or oblong serving plates. Thinly slice the avocados. On a piece of parchment paper that is slightly larger than the serving plate, alternate 8 mushroom slices and 7 avocado slices, beginning and ending with a mushroom slice. Note that other amounts can be used if desired. Invert onto the warmed serving plate and further warm briefly in a 250-degree oven for 2 minutes. Remove and brush liberally with the Charred Jalapeño Oil, sprinkle delicately with salt, drizzle with lime juice, and sprinkle thyme leaves evenly over dish.

Serves 4 to 6