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Broiled Portobello Mushrooms in the Kodaga Style (Chutta Kum – vegetarian recipe
Stav Kogan

Broiled Portobello Mushrooms in the Kodaga Style (Chutta Kumme)

Capture the essence of a rustic, elegant Coorg monsoon dish in your own kitchen. Using large, meaty portobello mushrooms, this recipe recreates the smoky char and vibrant flavor of fire-roasted wild mushrooms, perfect as a sophisticated appetizer or a simple first course.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 2 serving
Calories: 95
Ingredients Method Nutrition

Ingredients
  

  • 4 large portobello mushrooms, about 12–13 oz or 350g total
  • 2 tablespoons or 30 ml (1 fl oz) olive or peanut oil
  • ¾ teaspoon or 4g (0.14 oz) salt, or to taste
  • 4 teaspoons or 20 ml (0.7 fl oz) fresh lime juice, or to taste
  • 2 fresh hot green chilies, pounded to a paste, or 1–2 pinches Kashmiri red chili powder
  • For an even smokier flavor, cook the mushrooms on a hot barbecue grill instead of under the broiler.
  • To serve as a canapé, slice the cooked mushrooms into wedges and insert a cocktail stick into each piece.
  • For a milder heat, be sure to remove the seeds from the green chilies before pounding them into a paste.
  • The delicious juices released by the mushrooms are meant to be savored. Serve with crusty bread for dipping.
  • If you can't find large portobellos, large porcini mushrooms are an excellent substitute. Smaller mushrooms also work, just reduce the broiling time slightly.

Method
 

  1. Position an oven rack 4–5 inches (10-12 cm) from the heat source and preheat the broiler until very hot.
  2. Gently break off and discard the mushroom stems. Wipe the caps clean with a damp paper towel and let them air dry for a few minutes.
  3. Place the mushroom caps, gill side up, on a baking sheet.
  4. Brush them with 1 tablespoon (15 ml / 0.5 fl oz) of oil.
  5. Broil for about 1½ minutes, or until the gills are well singed and fragrant. Carefully flip the caps over.
  6. Brush the smooth side of the caps with the remaining 1 tablespoon (15 ml / 0.5 fl oz) of oil and broil for another 1½ minutes until they have a beautiful char.
  7. Transfer the hot mushrooms to a serving plate, placing them gill side up. Immediately sprinkle with half the salt, half the lime juice, and half the chili paste or powder. Gently spread the seasonings over the gills with your fingers or a small brush.
  8. Turn the mushrooms over and season the other side with the remaining salt, lime juice, and chili.
  9. Serve immediately.

Nutrition

Calories: 95kcalCarbohydrates: 4gProtein: 3gFat: 8g

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