Portobello Mushroom Milanese with Lemon Beurre Blanc


Accompanied by Italian Radicchio & Chicory Salad with Miso Poppy Seed Dressing


by chef Sophia Roe, Apartment Miso, New York


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No garden theme is complete without the power of fungi. It’s not often that people are aware of just how much the health of the planet depends on fungi. They’re the ultimate nutrient recyclers, crucial to carbon reduction, and encourage all plant growth. Wherever I have the opportunity to incorporate fungi into a plant- forward menu, I’m certain to do it. A portobello mushroom based main course is a fantastically exciting way to incorporate fungi into any menu, extra points for being so delicious!

PORTOBELLO MUSHROOM MILANESE


Recipe yield: 4

  • 2 tbsp finely minced garlic
  • 2 tbsp green onion, (just the white/lighter green parts for this)
  • 1 tbsp minced fresh thyme
  • 1 tbsp coconut aminos
  • 1 tbsp miso
  • 1/2 tsp ground cumin
  • 1 lemon, juice and zest
  • 1/2 cup olive oil
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 Extra-large portobello mushrooms

    • FRY AND DREDGE INGREDIENTS :

  • 1 cup all-purpose flour
  • 2 large eggs large eggs, beaten
  • 3 tbsp whole milk
  • 1 1/2 cup panko breadcrumbs
  • 1/2 cup finely grated parmesan
  • 1 tbsp chopped green onion (the bright green tops work here)
  • 1 tbsp minced flat-leaf parsley
  • 1 tsp garlic powder
  • 1 tbsp nutritional yeast
  • 1 tsp onion powder
  • Kosher salt to taste

    • Recipe Notes

    • *Neutral oil for frying
    • *Be sure to season the flour before starting the dredging process

    PREPARATION :

    • Preheat oven to 350 degrees. Combine garlic, green onions, thyme, coconut aminos, miso, cumin, lemon zest, salt, and pepper in a small bowl. Then whisk in lemon juice and oil. Be sure to cut off stems of mushrooms gently scrape away gills under caps using a spoon. Preferably on a lined baking sheet, brush mushrooms on both sides with the marinade, being generous and making sure to evenly coat. With the mushrooms stem-side up, drizzle any remaining marinade over top. Gently press down on the mushrooms to flatten them a little. Let marinate for 30 minutes. Roast mushrooms for 22 minutes, flipping halfway through. Remove from oven and let cool.

    • Separately, place flour (be sure to season flour with salt and pepper) in a wide shallow dish. Add beaten eggs and whole milk in another wide shallow dish. In a third wide shallow dish, mix panko with cheese, parsley, chopped green onion tops, garlic powder, onion powder, and salt and pepper to taste. Very carefully try to evenly flatten mushrooms one more time, then dredge the caps first in flour, then egg and lastly panko, being extra tedious and mindful to coat each mushroom completely. Return to a clean lined baking sheet and refrigerate, for one hour, or overnight. Be sure to cover mushrooms while in refrigerator. Into a large (12-14) inch pan over medium heat, add enough oil to fry the breaded mushrooms. When the oil is between 350F, fry the mushrooms, working in batches until golden, 3 to 4 minutes per side. Season with salt, garnish with small portion of microgreens

    LEMON BEURRE BLANC


  • 3 tbsp finely minced shallot
  • 1 ½ tbsp lemon juice
  • 1 ½ tablespoons lime juice
  • 3 tbsp dry white wine
  • 1 ½ tsp white peppercorns, lightly crushed
  • 2 tbsp heavy whipping cream
  • 1 stick butter (113g), cut into small pieces
  • 2 tsp lemon zest
  • 1 tbsp lime zest
  • Kosher salt to taste

    • PREPARATION :
    • To prepare beurre blanc, place shallots, lemon juice, lime juice, white wine, and peppercorns in a small skillet and stir to combine. Heat over medium heat and reduce by more than half. Strain reduced wine mixture into a medium saucepan. At this stage whisk in the heavy cream.

    • Heat the wine mixture over medium-low heat. Add butter pieces one at a time, whisking constantly to incorporate, until all butter has been added to the saucepan and sauce is thickened. Being sure not to let sauce simmer, if it does, remove saucepan from heat and add another piece of butter to cool it quickly. Remove sauce from heat. Taste and season with salt as needed. Stir in lemon and lime zest. Keep warm until ready to use.

    ITALIAN RADICCHIO & CHICORY SALAD


  • 5 to 6 cups mixed winter chicories
  • 1 Granny Smith apple, thinly slices
  • ½ cup dates, finely chopped
  • *½ cup chopped candied walnuts
  • 1/2 cup thinly shaved asiago cheese
  • 1/2 cup parsley leaves, gently picked off the stem
  • Kosher salt and black pepper to taste

    • MISO POPPY SEED DRESSING
  • ¼ cup white miso
  • 1 tbsp coconut aminos
  • 1 tbsp maple syrup
  • 2 tsp dijon mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 lemon, zest and lemon
  • ⅓ cup champagne vinegar
  • ½ cup aquafaba (not the actual chickpeas themselves, just the liquid in the can of the chickpeas)
  • 1 cup grapeseed oil
  • 3/4 tsp poppy seeds
  • Kosher salt and pepper to taste

    • To make the miso-poppy dressing: In a blender, combine all ingredients except oil and poppy seeds. With the blender on high, drizzle in the oil until completely incorporated, taste for balance and once taste is good, whisk in the poppy seeds to evenly distribute. Store in the fridge until ready to use.

    • Toss the chicories, granny smith apple, and chopped dates with the miso poppy seed dressing, and finish a good portion of black pepper, candied walnuts, shaved asiago cheese, and parsley leaves.
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