From: Tila Hidalgo, Tila's Restaurant & Bar, Houston. Yield: 1 serving.
CASCABEL CHILE MANGO SALSA:
8 cascabel chiles
1/2 cup canola oil
1/2 cup chicken stock, homemade
1 mango, peeled and seeded
2 Tbsp. peanut butter
1/2 white onion
2 Roma tomatoes, roasted
2 garlic cloves, roasted
2 bay leaves
1 tsp. ground pepper
1 Tbsp. chicken bouillon to taste, salt
CRAB MEAT STUFFING:
2 tsp. melted butter
1 oz. white onion, finely chopped
1 oz. celery, finely chopped
1/2 clove garlic, roasted and minced
1 oz. green onion, finely chopped
2 oz. sour cream
1 tsp. Italian parsley, finely chopped
4 oz. crab meat, cleaned
1 pinch cayenne pepper
1 pinch black pepper
1/4 tsp. chile salt
1/2 tsp. dry mustard
1/4 tsp. salt
PORTOBELLO MUSHROOM, PER ORDER:
1 large Portobello mushroom
1/2 cup olive oil
1/4 cup fresh lime juice
1 Tbsp. soy sauce
1 clove garlic, chopped
1/4 white onion, sliced
1 tsp. chile salt
1 serrano chile, chopped
1 sprig fresh rosemary, chopped
1/2 oz. Manchego cheese, sliced
For cascabel chile mango salsa: Fry chiles in canola oil for a couple of minutes. Drain and soak in hot water for 20 minutes. Drain water and set aside along with any seeds. In food processor, blend chicken stock, chiles, mango, peanut butter, onion, tomatoes, garlic, bay leaf, pepper, bouillon and salt to taste. Simmer on low heat for 10-15 minutes to blend all flavors. Set aside. Use approximately 1-2 oz. on each serving.
For crab meat stuffing: In sautè pan, sautè butter, onions, celery, garlic and green onions until wilted. Remove from pan, placing in mixing bowl; add sour cream, parsley, crab meat and spices. Mix well. Set aside. Use approximately 11/2 oz. per mushroom.
For Portobello mushroom, per order:
Clean mushroom; set aside. Combine olive oil, fresh lime juice, soy sauce, garlic, onion, chile salt, serrano chile and rosemary; add mushroom and marinate for 10 minutes. Remove from marinade and grill on both sides for a couple of minutes, until scored on both sides.
To assemble: Fill grilled mushroom with about 11/2 oz. crab meat. Cover with Manchego cheese slice. Put in salamander or under broiler for approximately 1 minute to melt cheese. Remove and spoon on about 11/2 oz. warmed cascabel chile mango salsa. Cut whole mushroom into 4 wedges and serve hot with a side of pico de gallo in center (optional).
THE MUSHROOM COUNCIL
