Champiñones Anticucheros
Champiñones Anticucheros·(cham-peen-YOH-nes an-tee-koo-CHAIR-os)
La Pollada del Fin de Semana
The smell of ají panca hitting hot charcoal is the unmistakable scent of a Lima weekend. Traditionally, anticuchos mean beef heart—a masterpiece born of Afro-Peruvian ingenuity that demands hours of marination. But on a busy Tuesday in Ohio, we need that unapologetic, smoky-tangy punch without the wait. Big, porous mushrooms soak up this canonical marinade in minutes. The real secret isn't just the ají panca; it's the street cart technique of holding back a little oily marinade to baste the mushrooms right in the hot skillet, building a sticky, caramelized glaze that tastes exactly like home.
Ingredients
- ají panca paste1/2 cup
- red wine vinegar1/4 cup
- neutral oil3 tbsp
- garlic cloves4 large
- ground cumin1 tbsp
- dried oregano1 tbsp
- black pepper1 tsp
- kosher salt1 tsp
- cremini or portobello mushrooms1 1/2 lb
- russet or yukon gold potatoes2 large
- frozen choclo or sweet corn1 bag
Method
- 01
Mix the aderezo.
Whisk the ají panca paste, red wine vinegar, 1 tablespoon of the neutral oil, garlic, cumin, oregano, black pepper, and kosher salt in a bowl until it forms a thick, fragrant paste.
- 02
Reserve the baste.
This is the street vendor trick that separates decent food from the real thing. Transfer a quarter cup of the marinade into a small bowl and whisk in the remaining 2 tablespoons of oil to use for basting later.
- 03
Marinate the mushrooms.
Toss the thick mushroom chunks into the main bowl of oil-free marinade until every piece is heavily coated. They are sponges, so give them ten to fifteen minutes to drink it in.
- 04
Sear hard and fast.
Get a large cast-iron skillet smoking hot over medium-high heat. Drop the mushrooms in a single layer without crowding the pan; do it in batches if you have to, because you want a hard sear, not a sad steam.
- 05
Baste and glaze.
After two or three minutes of undisturbed searing, flip them. Hit them generously with the reserved oily baste using a pastry brush. The oil will smoke and caramelize the ají panca, so give them another few minutes until they shrink slightly and develop a dark, sticky crust.
- 06
Plate it up.
Get them off the heat immediately and serve piping hot alongside the pan-fried potatoes and choclo.
Notes
Ají panca paste is non-negotiable.
It provides a deep, smoky, berry-like mild heat that forms the absolute soul of this dish. You can easily find jars of it in local Latin markets.
From Cook Peruvian in America.