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Grilled Portobello Mushrooms With Red Wine Reduction

by Nicholas Domingo

For the Sherry Vinegar Marinade:
1 cup aged sherry vinegar
1 Tbsp. whole black peppercorn
4 fresh bay leaves, julienned
5 sprigs fresh thyme
6 garlic cloves, slivered
1 Tbsp. kosher salt
1 cup olive oil

• In a large bowl, mix the vinegar, peppercorns, bay leaves, thyme, garlic, and salt. Set aside for 15 minutes.
• Slowly drizzle with the olive oil and whisk until emulsified. Set aside.

For the Mushrooms:
6 large portobello mushrooms
Kosher salt and fresh pepper, to taste

• Remove the gills of the mushrooms with a spoon, being careful not to break the cap. Starting from the edge, grab the skin and peel back toward the center. Continue until all the skin is removed. (Don’t worry if some is left in the center.) Trim the edges with a sharp knife to create a cleaner-looking product.
• Submerge in the marinade and let sit for 20 minutes.
• Season with the salt and pepper.
• Grill over a fire for 2 minutes per side. Set aside.

For the Red Wine Reduction:
1 bottle red wine
2 garlic cloves, smashed
1 fresh bay leaf
1 Granny Smith apple, diced
2 Tbsp. turbinado sugar
Salt, to taste
2 sprigs fresh thyme
1 sprig fresh rosemary
1 tsp. whole black peppercorns

• Place all the ingredients in a pot. Bring to a boil over the stove and immediately reduce the heat to a low simmer. Cook until reduced by 2/3.
• Drizzle on the mushrooms.

Makes 6 servings