Get ready to be amazed by this exceptional recipe for Grilled “Polo Asado” Chicken of the Woods Mushrooms. This remarkable plant-based delight will captivate your taste buds with its bold flavors and delightful textures, challenging your preconceptions about vegan grilling. At the heart of this dish lies the Chicken of the Woods mushrooms, which bear a striking resemblance to tender chicken meat, offering a distinct and gratifying culinary experience. These mushrooms present a fantastic plant-based substitute that even the most committed carnivores will enjoy!
Check out my gourmet chicken of the woods Zesty Homemade Achiote Paste Recipe by Clicking Here! It takes a little more time to prepare, but well worth the extra effort!
To achieve grilled perfection, I marinate the Chicken of the Woods and infuse them with a tantalizing blend of smoky Polo Asado sauce that is full of authentic spices. This harmonious fusion of flavors ensures that each bite of the mushrooms delivers a traditional and robust taste that will leave you craving more.
“Deliciously seasoned mushrooms with a succulent meaty texture that melts in your mouth.”
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- 1 pound Chicken of the Woods mushrooms
- 2 tablespoons olive oil
- 2 tablespoons tamari or soy sauce
- 2 tablespoons Lime Juice
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon Cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish optional
- Lime wedges for serving
Ingredients
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- Clean the Chicken of the Woods mushrooms thoroughly and trim off any tough parts. Cut them into large, bite-sized pieces that will be easy to grill.
- In a mixing bowl, combine olive oil, tamari or soy sauce, lime juice, minced garlic, smoked paprika, cumin, chili powder, salt, and pepper. Stir well to make a marinade.
- Place the mushroom pieces in a shallow dish or a resealable bag and pour the marinade over them. Ensure all the mushrooms are well coated. Marinate in the refrigerator for at least 30 minutes, allowing the flavors to meld together.
- Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly distributed and have turned gray.
- Remove the marinated mushroom pieces from the dish or bag, allowing any excess marinade to drip off. Reserve the remaining marinade for basting.
- Place the mushroom pieces on the grill, arranging them in a single layer. Grill for about 4-6 minutes on each side, or until the mushrooms are tender and slightly charred. Baste with the reserved marinade occasionally during grilling to enhance the flavor.
- Once cooked, remove the grilled mushrooms from the heat and transfer them to a serving platter. Garnish with fresh cilantro, if desired.
- Serve the Grilled "Polo Asado" Chicken of the Woods Mushrooms hot with lime wedges on the side for squeezing over the mushrooms, adding a bright citrusy touch.
Now, let's talk about personalization. While my recipe is a masterpiece in its own right, I encourage you to embrace your creativity and experiment with alternative ingredients. Here are a few side notes to spark your imagination: If you prefer a milder smoky flavor, reduce the amount of smoked paprika and chili powder. Feeling adventurous? Add a touch of heat with a pinch of cayenne pepper or a drizzle of sriracha sauce. Craving a burst of freshness? Squeeze a lime juice over the grilled mushrooms just before serving. If you are not up for grilling, try cooking the Chicken of the Wood in a cast iron pan. You can achieve a good char and fully cook the mushrooms by covering them with a lid. Remember, the art of vegan cooking knows no bounds. Allow your taste buds to explore and savor the endless possibilities!
