Roasted Peruvian Amazonian Fungi with Aji Panca Drizzle

Name: Roasted Peruvian Amazonian Fungi with Aji Panca Drizzle
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Amazonian fungi; Olive oil; Salt; Black pepper; Aji Panca paste; Olive oil; Lime juice; Honey; Salt

Earthy mushrooms enhanced with a vibrant Peruvian chili sauce

An exotic dish featuring robust, roasted Amazonian mushrooms complemented by a tangy and mildly spicy Aji Panca drizzle.

1 h 30 min
4
Intermediate

Ingredients

Roasted Fungi

Amazonian fungi

500g, cleaned and sliced

Olive oil

2 tablespoons

Salt

1 teaspoon

Black pepper

1 teaspoon

Aji Panca Drizzle

Aji Panca paste

2 tablespoons

Olive oil

3 tablespoons

Lime juice

Juice of 1 lime

Honey

1 tablespoon

Salt

1/2 teaspoon

Preparation

Marinating the Fungi

Toss Fungi

In a large bowl, toss the sliced fungi with olive oil, salt, and pepper.

Ensure mushrooms are dry before marinating for better roasting.

Cover and Marinate

Cover with plastic wrap and let it marinate for 30 minutes.

Preheat Oven

Preheat the oven to 200°C (390°F) during the last 10 minutes of marinating.

Preparing the Aji Panca Drizzle

Combine Ingredients

In a small bowl, combine the Aji Panca paste, olive oil, lime juice, honey, and salt.

Whisk Mixture

Whisk well until the mixture is smooth and emulsified.

Rest Flavors

Set aside for the flavors to meld, about 20 minutes.

Adjust the level of Aji Panca to desired spiciness—start mild!

Cooking Process

Roast the Fungi

Spread the marinated mushrooms evenly on a baking sheet and roast in the preheated oven for 25 minutes.

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.

Serve

Drizzle the warm Aji Panca sauce over the fungi immediately after roasting.

Plating & Serving