Horizons: New Vegan Cuisine Publisher: Horizons; 1st edition © 2007 by Rich Landau and Kate Jacoby ISBN: 061516126X

Reprinted with permission from one of the authors, Kate Jacoby.

Portobella Mushroom Finger with Creamy Corn & Green Olive Relish (p. 85)
Yields: 4 servings

Here's a great selection for a cocktail party, or better yet, a good dish for kids. Roasted, meaty portobella mushroom fingers pair beautifully with the creamy, multi-flavor dimensions of one of my favorite relishes. In fact, the relish was inspired by an egg salad my mom and I used to make when I was a child.

Ingredients

Mushroom Ingredients

• 3 to 4 large portobella mushroom caps
• 1/2 cup olive or canola oil
• 1 teaspoon salt
• 2 teaspoons black pepper
• 1 tablespoon balsamic vinegar

Relish Ingredients

• 1/4 cup Green Manzanilla olives (stuffed with pimento or unstuffed)
• 1 1/2 cup corn kernels (thawed if using frozen, or boiled and cut off the cob if using fresh)
• 1/4 cup red onion, chopped
• 1/2 teaspoon seafood seasoning
• 1/4 cup vegan mayo
• 1 teaspoon Dijon mustard
• 1/4 cup plum tomatoes, finely chopped

Directions

1. Preheat oven to 450 degrees.
2. Cut mushrooms into strips about 2 inches wide.
3. Combine oil, salt, pepper, and balsamic vinegar for marinade.
4. In a mixing bowl, combine marinade and mushrooms and toss.
5. Lay the mushroom strips on a baking sheet and roast for 7 to 10 minutes or until the mushrooms have softened and are cooked through.
   
   Note: Cooking times will vary based on the thickness of the portobellas, so keep a watchful eye on them to prevent over baking and drying them out.
6. In a food processor, combine the olives, corn, and onion and pulse to get a rough-and-chunky consistency, but not a puree.
7. In a small mixing bowl, toss the corn mixture with the remaining relish ingredients.
8. When the mushroom strips are ready, serve with the relish.