V-friendly Portobello Sliders with Kale & Hot Peacharine Salsa in Pan De Sal
- mariaantonette
- Oct 20, 2014
- 3 min read
I've never been a fan of farmers markets, they always seemed overpriced and a bit gimmicky. Today was different though, it was a beautiful Sunday so I decided to venture to the Orange County packing district farmers market. What really surprised me were the naturally hybridized fruits, they were so juicy and delectable! One in particular was the Peacharine, which is a 50/50 mix of peach and nectarine. I thought it will be a perfect embellishment to add into my Portobello sliders. To make the dish more exciting I created my own buns, inspired by the famous Filipino Pan de Sal.
Ingredients
Pan de Sal
2 ½ cups all-purpose flour
¾ tbsp salt
1 cup warm almond/soy/coconut milk
½ cup coconut oil
1 tbsp sugar
1 ¼oz active dry yeast package
Portobello Marinade
4 large portobello mushrooms
1 tbsp fresh rosemary (1/2 if using dried)
2 tbsp olive oil
1 tbsp red wine vinegar
1 small lemon
salt & pepper
Hot Peacharine Onion Salsa
2 tbsp coconut oil
2 peacharines, cubed
1 medium red onion, sliced
½ small lemon (can use orange as substitute)
1 tbsp raw agave syrup
2 tbsp basil, chopped
salt
Directions
Pan de Sal
1. Activate the yeast by adding it to a cup of warm milk, about 100-110F. Add sugar to serve as yeast food and wait until the mixture produces air bubbles. This process is called "proofing".
2. Sift the salt and flour together.
3. Gradually add salted flour and coconut oil alternately into the bowl of active yeast and mix by hand. Keep adding flour until the dough is workable and no longer sticky.
4. Knead the dough until smooth.
5. Cover and keep in a warm area for an hour or until the size is doubled. Warm damp towel may be used as cover.
6. Preheat the oven at 350F.
7. After resting for an hour, punch the dough to remove excess air.
8. Knead again and form into buns.
9. Brush a small amount of coconut oil on each bun and sprinkle breadcrumbs/almond meal on top. (optional)
9. Bake for 15-20 minutes, depending on the bun size.
Freshly baked Pan de Sal
Portobello Patties
1. Wash and clean giant portobellos. Dry with paper towel.
2. Carefully scrape the gills using a spoon without ruining its shape.
3. Finely chop the rosemary and stir it in with olive oil, red wine vinegar, and lemon juice mixture. Add salt and pepper.
4. In a baking sheet pan, lay the portobellos and coat with previously made marinade on both sides.
5. Bake in the same oven as the buns at 350F.
6. Portobello patties are ready when tender. Drain excess water and set aside.
Hot Peacharine Onion Salsa
1. Cut the peacharines in cubes, thinly slice red onions, and roughly chop the basil.
2. Set the heat to medium, saute the peacharines in coconut oil. Add red onions and cook until translucent.
3. Stir in agave and basil, mix well.
4. Zest and juice a half lemon, add it into the hot salsa and let simmer. Set aside.
To assemble
Line the buns with kale, put in the roasted portobello patties, top with tangy peacharine salsa.
It is always a challenge to make something toothsome out of vegetable/fruit ingredients. These sliders were the most flavorful plant based dish I ever made. It came out as tasty as meat sliders, but healthier. Portobellos are perfect to substitute meat, which I highly recommend for vegans and vegetarians. You can also use pear, apple, berries or any fruit of your choice to make the salsa. Happy cooking!
From Kitchen with Love,
Comments