La Sombra makes mushroom anticuchos

AUSTIN (KXAN) - La Sombra Bar & Grill makes its mushroom anticuchos.

Ingredients

• 1 cup anticucho marinade (recipe follows)
• 1 lb cremini mushrooms or any meaty mushroom of choice
• 1 lb peeled pearl onions
• Skewers (previously soaked in water) as needed
• Salt and crushed black pepper
• Aji amarillo-huacatay sauce (recipe follows)

Preparation and serving

1. Trim away the stumps from the mushrooms.
2. Blanch the pearl onions in boiling water until tender but not mushy, then cool.
3. Toss the mushrooms and pearl onions in the marinade for at least three hours, then place one mushroom and one pearl onion per skewer.
4. Cook on both sides on grill until tender and caramelized.
5. Brush with a little more marinade then serve with a dollop of aji amarillo-huacatay sauce.

Aji Amarillo-Huacatay sauce

Ingredients

• 1 jars of aji Amarillo paste
• ¼ cup cilantro Minced
• ¼ cup mint Minced
• ¼ cup tarragon Minced
• 1 Tbsp huacatay paste
• 1 Tbsp lime juice
• S & p

Preparation and serving

1. Put all ingredients in a blender and blend until smooth. Adjust seasoning if necessary. Put away in a labeled container.
    

Anticucho marinade

• 1 cup aji panca
• 2 Tbsp minced garlic With microplane
• ¼ cup apple cider vinager
• 1 tbsp dried oregano Rubbed on the palms of your hands
• 1 Tbsp ground achiote
• ½ cup vegetable oil
• 1 tsp cumin
   

Preparation and serving

1. Mix all ingredients and refrigerate.