Roasted Peruvian Amazonian Fungi with Aji Panca Drizzle
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
Aji Panca Drizzle
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
Roasted Peruvian Amazonian Fungi with Aji Panca Drizzle
Roasted Peruvian Amazonian Fungi with Aji Panca Drizzle
Plating & Serving
Arrange fungi on a warm platter and liberally drizzle with Aji Panca sauce before serving.