Preparation:
Carefully remove stems from mushrooms (use for soup) and clean them thoroughly.
Marinate in vinegar/miso/soy sauce for an hour or so. Dice the mango and pepper, chop the jalapeno, and toss with a little vinegar.
Clean the lettuce and separate into single leaves. Grill the mushrooms on both sides.
When grilling the top, turn the mushroom 90 degrees halfway through to get a square or diamond crosshatch pattern.
To serve, fan 3 lettuce leaves on the plate, center the mushroom, and place a dollop of chutney on either side. The original recipe is in Vegetarian Times, probably sometime last summer. |
