MUSHROOMS BAKED WITH ORANGE TARTARE

Jean-Christian Jury calls this dish mushroom carpaccio. He makes these appetizers with portobello mushrooms, but they are also delicious when made with button mushrooms.

Serves 4

4 portobello mushrooms, stems and gills removed, or substitute 12 to 16 large button mushrooms 2 Tbsp. olive oil, plus extra for brushing salt and freshly ground black pepper

2 oranges

½ cup (120 gr.) Kalamata olives, pitted and sliced 2 tsp. capers, crushed

1 shallot, finely chopped

2 Tbsp. cilantro (fresh coriander), chopped (for garnish)

Preheat the broiler with the shelf at the second or third position from the heat source, not the closest one. Line a baking sheet with foil.

If using button mushrooms, remove the stems. Brush the mushroom caps with olive oil and season to taste with salt and pepper. Arrange the mushrooms on the prepared baking sheet with the open sides facing upward.

Grate the orange zest and set aside. Peel the oranges and separate into segments. Using a small knife, remove and discard as much of the fibers as possible, then chop the pulp. Transfer the chopped pulp to a bowl and mix in 1 teaspoon of the reserved orange zest along with the olives, capers, shallot and 2 tablespoons olive oil. Season to taste with salt and pepper. Fill the mushroom caps with the mixture.

Broil the mushrooms for 4 to 5 minutes. Transfer to serving plates, garnish with chopped cilantro, and serve immediately.