| Grilled Portobello with Gruyere and Sweet Balsamic Onion Confit |
Recipe type: Side
Ingredients
- For Grilled Portobello:
- 3 tablespoons olive oil, plus extra for greasing grill pan
- 4 large portobello mushrooms (about 5 inches in diameter), stemmed
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 cloves garlic, minced
- 8 ounces gruyere cheese, cut into thin slices
- 1/4 cup chopped fresh basil leaves
- For Balsamic and Sherry Sweet Onion Confit:
- 4 oz Sweet onion
- 8 ounces Spanish onion
- 1/2 cup sherry vinegar
- 1/2 cup Balsamic vinegar
- 1 1/2 ounces shallots, finely chopped
- 6 sprigs tarragon, chopped
- 4 ounces butter, diced
Instructions
- For Grilled Portobello: prepare the barbecue (medium-high heat).
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the basil.
- Place the grilled mushroom gill side up on a baking tray.Coat with the garlic, olive oil and basil mixture and top with the sliced gruyere cheese. Place under the salamander until cheese is gratineed. Serve finished mushroom with balsamic and sherry sweet onion confit.
- For Balsamic and Sherry Sweet Onion Confit: slice the onions. Mix together in a bowl, then add 1/2 cup sherry vinegar and leave to marinate for 30 minutes.
- Place the shallots into a small saucepan and add the 1/2 cup Balsamic vinegar. Pick off the tarragon leaves, set aside, and add the stalks to the pan. Bring the vinegar mixture to a boil and allow to reduce by 2/3. Remove pan from heat and start to whisk in the diced butter. Keep the pan warm but do not allow it to get hot as this will cause the butter to separate and will split the sauce. When all the butter has been whisked in, pass the sauce through a sieve into a clean pan and keep warm.
- Remove the onion from the marinade and place in a saucepan. Sweat the mixture over the medium heat until the onions become clear. Add approximately 1/2 of the remaining marinade and cook slowly over moderate heat until reduced to desired thickness.
