Preparation:
Carefully remove stems from mushrooms (use for soup) and clean them
thoroughly. Marinate in vinegar/miso/soy sauce for an hour or so.
Dice the mango and pepper, chop the jalapeno, and toss with a little
vinegar.
Clean the lettuce and separate into single leaves.
Grill the mushrooms on both sides. When grilling the top, turn the mushroom
90 degrees halfway through to get a square or diamond crosshatch pattern.
To serve, fan 3 lettuce leaves on the plate, center the mushroom, and place
a dollop of chutney on either side. |
