Presented by Chef Timothy Groody, Fork! Restaurant
4 portobello mushroom caps
1 T balsamic
1 T evoo
Scrape gills & remove stem from the mushrooms. Toss with balsami, oil, S&P. Bake at 400*. Place caps on a cookie pan, top up, with raised sides to catch juices. Bake 30 minutes. Remove from the oven & save juices. Place caps on a plate and prepare the salad.
½ # arugula
2 oz sun choke peeled & sliced thin
1 T cider vinegar
1 tsp chopped garlic
Toss all ingredients except arugula. Toss arugula when plating
3 cups fresh popped popcorn
1/2 tsp cayenne
1/8 tsp ground cumin
1/8 tsp ground coriander
1/8 tsp paprika (you can use smoked)
Slice each mushroom cap in 3 – 4 bias cut slices. If need be re warm in the oven for 2 minutes. Spread open warm caps on a plate or platter. Toss arugula with the sun choke. Pile on top. Toss popcorn and spice to coat. Sprinkle on top. Sprinkle with excess spice. Serve & Enjoy!!!!!