About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Portobello Carpaccio with Orange-Kalamata Tapenade

Here is one of Belle’s absolute favourites. It is a great side for meat-eaters (served with Beef Tataki slices with soy sauce and wasabi) and Spicy Jicama Carpaccio. It is also a great late night snack, much healthier then chips and dip!

PortobelloCarpaccio001

Portobello Carpaccio with Orange-Kalamata Tapenade
adapted from Vegetarian Times Magazine

4 Portobello mushroom caps, stemmed and gilled (use a spoon to gently scrape out the gills)
1 tbsp olive oil plus extra for brushing the mushroom caps
1 large orange, zested then peeled and chopped (remove pithy parts first)
1/2 cup Kalamata olives, pitted and sliced
2 tbsp capers, drained, rinsed and mashed
2 tbsp shallots, finely chopped

 

1. Brush or rub the mushroom caps with olive oil and season with sea salt and freshly ground pepper.
2. Sautè the mushroom caps over med-high heat for 3-5 minutes per side, remove from heat and let cool.
3. In a medium bowl mix the olive oil, orange zest, chopped orange, olives, capers and shallots.
4. Slice the mushroom caps thinly on the bias, arrange on serving plate and top with tapenade.
5. Serve at room temperature or chilled.

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