If you have been following me for a while, you probably know that from time to time I like to cook vegetarian dishes for the wanna be vegetarian husband and yesterday we were invited to a vegetarian lunch and I thought to bring these delicious portobello mushrooms marinated in a pasilla adobo and then charred on a grilled pan.
They were a hit with everybody. The recipe for the adobo is in a previous post.
Let me know if you like this recipe, remember that your feedback is very important to me.
Portobellos en Adobo
- 8 Portobello mushrooms cleaned and sliced
- 2 pasilla chillies stem and seed off
- 2 tomatoes medium size
- ½ white onion
- 1 garlic clove
- 1 tbsp white wine vinegar
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp salt
- 5 tbsp vegetable oil
- 5 tbsp chopped coriander
- 400 ml water
To make the adobo
- Place the pasilla, tomato, onion and garlic in a saucepan and add the water.
- Bring this to a boil to hight heat and then turn the heat down and simmer for 15 minutes. After, turn the heat off and set aside to cool down.
- Once cool down. Place the cooked tomatoes, onion, garlic, pasilla in a blender and add the spices. Add 3 tbsp of the water. Blend until very smooth.
To cook the Portobello mushrooms
- Slice the portobello mushrooms and rub them with the pasilla adobo and set aside for 10 minutes before frying.
- Heat the oil to medium heat on a large frying pan. Place the portobello mushrooms slice by slice, making sure not to over crowd the frying pan. Fry for 2 minutes on each side.
- Place on a plater and scatter the fresh chopped coriander on top. Serve with warm corn tortillas, some crema (sour cream) and spicy salcita of your choice. Provecho.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.