Vegetarian Mushroom Anticuchos

Ingredients

• 4 whole Large Portobello mushrooms, cut into 2-inch chunks
• 0.5 cup Aji Panca paste
• 0.25 cup Red wine vinegar
• 4 cloves Garlic, minced
• 1 teaspoon Dried oregano
• 1 teaspoon Ground cumin
• 3 tablespoons Vegetable oil
• 1 teaspoon Salt and black pepper
• 2 large Boiled golden potatoes, sliced(optional)
• 1 ear Corn on the cob, sliced into rounds(optional)

Instructions

1. 1

   In a large mixing bowl, whisk together the aji panca paste, red wine vinegar, minced garlic, oregano, cumin, salt, and pepper.

2. 2

   Slowly whisk in the vegetable oil until the marinade is well emulsified.

3. 3

   Add the portobello mushroom chunks to the bowl and toss thoroughly to ensure every piece is coated.

4. 4

   Cover and let the mushrooms marinate at room temperature for at least 30 minutes to absorb the flavors.

5. 5

   Thread the marinated mushroom chunks onto wooden or metal skewers, about 4-5 pieces per skewer.

6. 6

   Preheat a grill or cast-iron griddle over medium-high heat and lightly oil the surface.

7. 7

   Grill the skewers for 3-4 minutes per side, brushing with remaining marinade, until the mushrooms are tender and slightly charred.

8. 8

   Serve immediately with grilled potatoes and corn rounds on the side.