Champiñones Anticucheros
(chahm-peen-YOH-ness ahn-tee-koo-CHEH-rohs)
La Pollada del Fin de Semana
The smell of ají panca hitting a hot grill is the defining aroma of a weekend in Lima. Traditionally, this brilliant, aggressive Afro-Peruvian marinade is reserved for beef hearts, which require hours to tenderize. But on a Tuesday in Ohio, dense, earthy portobellos act like sponges, soaking up the smoky, tangy aderezo in minutes. The real trick here isn't just the ají panca, it is the street vendor secret of reserving a splash of oily marinade to baste the mushrooms while they sear, delivering that sticky, caramelized smoke right on your stovetop.
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
- portobello mushrooms1 1/2 lb
Method
- 01
Whisk together the aderezo.
In a medium bowl, thoroughly whisk the ají panca paste, red wine vinegar, 1 tablespoon of the neutral oil, mashed garlic, cumin, oregano, black pepper, and salt into a thick, fragrant paste.
- 02
Reserve a portion of the marinade for basting.
Transfer 1/4 cup of the marinade into a separate small bowl and whisk in the remaining 2 tablespoons of oil. This oily reserve is the vendor secret to creating a smoky, caramelized glaze later.
- 03
Marinate the mushrooms.
Toss the mushroom chunks in the main bowl of marinade until heavily coated. Let them sit for 10 to 15 minutes to absorb the flavors.
- 04
Sear the mushrooms over high heat.
Heat a large cast-iron skillet over medium-high heat until smoking hot, adding the mushrooms in a single layer without crowding the pan. Let them sear undisturbed for 2 to 3 minutes to develop a dark crust, then flip.
- 05
Baste to build the authentic glaze.
Generously dab the seared mushrooms with the reserved oily marinade using a pastry brush, letting the oil hit the hot pan to create smoke. Cook for another 3 to 4 minutes, basting once more, until the mushrooms are tender and coated in a sticky, dark red glaze.
Notes
Never substitute the ají panca.
The deep, smoky, berry-like heat of ají panca paste is the undeniable soul of this dish. It is widely available in jars at local Latin markets.
Serve it like the street carts do.
Plate these piping hot alongside thick slices of pan-fried potatoes and boiled large-kernel corn, generously drizzled with spicy green ají sauce.
From Cook Peruvian in America.