PORTOBELLO MUSHROOM WITH WHITE ASPARAGUS VINAIGRETTE

Charlie Trotter (fallecido/deceased 2013)
2003

INGREDIENTS (to serve 4) 

6 large Portobello mushrooms, cleaned with stem and gills removed (reserve any trimmings from the gills) 
cup organic soy sauce 
cup minced ginger 
2 teaspoons minced garlic 
1 jalapeno, minced 
3 tablespoons chopped cilantro 
cup minced shallot 
2 tablespoons lemon juice 
4 stalks pencil thin white asparagus, trimmed 
1 tablespoons chopped mint 
teaspoons ground coriander 
2 tablespoons rice wine vinegar 
1 teaspoons minced garlic 
2 tablespoons minced challot 
6 tablespoons Tahini, raw 
4 teaspoons white sesame seeds
4 tablespoons grapeseed oil 
2 tablespoons lemon juice 
cup water 
Sea salt 
Freshly ground black pepper

PREPARATION

The pave
Trim the sides of the portobello mushrooms by cutting into a square. Place the trimmings of the Portobello mushrooms in a large bowl and cover with cups room temperature water. Let stand while you are slicing the mushrooms. Thinly slice the Portobello mushrooms horizontally, creating paper thin slices. Place the soy sauce, ginger, 2 teaspoons mince garlic, jalapeno, cilantro, cup mincec shallot, and 2 tablespoons lemon juice in a mixing bowl. Drain the liquid from the mushrooms and add the liquid to the soy sauce mixture. Carefully dip the mushrooms slices into the soy mixture. Lay the mushrooms slices in a shallow container and pour the remaining soy sauce mixture over the mishrooms. Cover with plastic wrap and refrigerate for 2 hours. Line a 4 by 4 by-inch pan with plastic wrap, and press down firmly with your hand or weight. Refrigerate the pave for 2 hours or overmight. Once ready to serve, invert the pave onto a cutting board. Cut the pave into 4 pieces, and reserve any juices that drip from the pave.

The vinaigrette
slice the white asparagus into _-inch long pieces and toss together with the mint. Puree the coriander, vinegar, garlic, shallot, Tahini, sesame seeds, grapesses oil, lemon juice and water untill smooth, and pass through a fine mesh sieve. Fold the asparagus and mint mixture into the puree and season to taste with salt and pepper. 
 
MONTAJE

Place a piece of the pave in the center of each plate .Spoon the reserved juices from the pave around the plate. Drizzle some of the asparagus vinaigrette around the plate and top with freshly ground black pepper