Roasted Peruvian Amazonian Fungi with Aji Panca Drizzle
An exotic dish featuring robust, roasted Amazonian mushrooms complemented by a tangy and mildly spicy Aji Panca drizzle.
Preparation
Get these tasks done before you start cooking.
Marinating the Fungi
- 1
Toss Fungi
In a large bowl, toss the sliced fungi with olive oil, salt, and pepper.
Tip: Ensure mushrooms are dry before marinating for better roasting.
- 2
Cover and Marinate
Cover with plastic wrap and let it marinate for 30 minutes.
- 3
Preheat Oven
Preheat the oven to 200°C (390°F) during the last 10 minutes of marinating.
Preparing the Aji Panca Drizzle
- 1
Combine Ingredients
In a small bowl, combine the Aji Panca paste, olive oil, lime juice, honey, and salt.
- 2
Whisk Mixture
Whisk well until the mixture is smooth and emulsified.
- 3
Rest Flavors
Set aside for the flavors to meld, about 20 minutes.
Tip: Adjust the level of Aji Panca to desired spiciness—start mild!
How to Make Roasted Peruvian Amazonian Fungi with Aji Panca Drizzle
Total time: 2 h · Yields 4 servings
- 1
Roast the Fungi
Spread the marinated mushrooms evenly on a baking sheet and roast in the preheated oven for 25 minutes.
- 2
Warm the Drizzle
Briefly warm the Aji Panca mixture in a pan over low heat for 1-2 minutes just before serving—do not boil.
- 3
Serve
Drizzle the warm Aji Panca sauce over the fungi immediately after roasting.
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