Spicy Portabella Napoleon

Spicy Portabella Napoleon
recipe courtesy of Chef Jason Wyrick

2 portabella mushrooms
2 tsp. of olive oil
pinch of salt
4 chopped roma tomatoes
2 minced cloves of garlic
6 sliced green onions
2 tsp. of fresh tarragon leaves
juice of 1 lemon
1 tbsp. of capers
1/4 tsp. of crushed red pepper
1 cup of oyster mushrooms cut into large pieces
pinch of salt
1 tsp. of olive oil
1 roasted red pepper
1 avocado
1 tbsp. of pine nuts

On a medium heat, reduce the chopped roma tomatoes until they turn into a sauce.
Add the garlic, green onions, tarragon, lemon juice, caper, and crushed red pepper, allowing this to simmer for ten more minutes.
While it is simmering, sear the oyster mushroom with a pinch of salt in the olive oil on a high heat until they are slightly crispy.
Saute the portabellas in the 2 tsp. of olive oil with the pinch of salt on a medium high heat until they are soft.
Cut the roasted red pepper in half (I often use a jarred one to save time) and place the halves in the cups of the portabellas.
Slice the avocado and place the slices on the roasted red pepper.
Top this with the sauce and finish off the Napoleon with the seared oyster mushrooms.
Garnish with pine nuts.
From bottom to top, you should have portabella caps, roasted red pepper, avocado, sauce, and oyster mushrooms with a pine nut garnish.

Enjoy!