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Portland’s Green Elephant: Appetizer Recipe

Portland’s Vegetarian Bistro, Green Elephant, was featured in Maine Food & Lifestyle magazine issue Number 8. Here they share with us a very popular appetizer from their inventive menu.

Fried Brussels Sprouts & Wild Mushroom
Dan Sriprasert and Bob Wonsaichua, Green Elephant, Portland

Canola oil for deep frying
1 pound Brussels sprouts, trimmed and cut in half
1 Tablespoon extra-virgin olive oil
¾ cup wild mushroom, sliced up (any kind would work such as trumpet
or cremini)
1 Tablespoon tamari
½ Tablespoon Maine maple syrup
Pinch of sea salt to taste
Pinch of ground pepper to taste

Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350°. Deep-fry the Brussels sprouts, stirring occasionally. Cook until very dark brown and almost charred, but not burnt, for about 3 minutes. Remove the Brussels sprouts from the pot with a skimmer and place directly in a bowl.

Heat olive oil in heavy large skillet over high heat. Add mushroom and sauté until mushrooms are brown and just tender, about 5 minutes. Mix in fried Brussels sprouts. Add tamari, Maine maple syrup, sea salt, and ground pepper to taste. Stir well and then transfer mixture to plate. Serve warm.

Serves 4.

Maine Pumpkin Bread
Citrus-Scented Roast Turkey

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