Makes 4 servings
6 large, dense portobellos, gills scraped from beneath cap and discarded
2 whole heads of radicchio, cut in half, leaving stem intact
1 bunch basil
Salt to taste
¾ cup extra-virgin olive oil
1 tablespoon garlic, peeled and sliced
1 sprig rosemary, minced
¾ cup white soy
1 cup sugar
1 cup minced shallot
½ tablespoon dried oregano
1 tablespoon brandy
½ cup red wine vinegar
½ cup sugar
½ cup aged balsamic (Villa Mandoori)
¼ cup extra-virgin olive oil
1. For the marinade: Heat the olive oil in a small saucepan over medium heat. Add the sliced garlic and fry till golden brown. Remove from heat, let cool. Once cool, stir in minced rosemary, white soy, and sugar. In a nonreactive pan or bowl, toss the mushrooms with the marinade. Be sure to cover and coat the mushrooms completely. They can be marinated the morning or day before you're ready to cook.
2. For the dressing, place minced shallots in a small saucepan. Add oregano, brandy, red wine vinegar, and sugar. Place over medium heat and stir to combine all ingredients. Simmer and reduce until almost all the moisture has evaporated and all that remains is a sticky onion mass. Remove from heat and let cool in the same pot. Once cool, stir in aged balsamic and olive oil. The mixture should be chunky, quite viscous, and broken. Add salt to taste. Place dressing in a container and keep at room temperature.
3. For grilling: Set grill heat to medium. (If using charcoal or wood, allow initial heat to subside). Remove the portobellos from the marinade and place them on the grill. Cook them 3-4 minutes per side, flipping only once (total cook time 6 to 8 minutes). The radicchio needs to be oiled lightly on the flat halved side and seasoned with salt internally in the leaves. Cook radicchio 4-5 minutes per side, flipping only once (total cook time 8 to 10 minutes). 4. Place cooked vegetables in a nonreactive bowl and cover with foil, allowing residual heat to continue to cook them. On a large cutting board, slice the portobellos into large strips (1/4-inch wide) on a slight bias. Place them on four entree plates, then take the radicchio halves and slice out the root; the leaves will fall apart naturally. Place the radicchio leaves back in the bowl with all the vegetable drippings from steaming. Roughly tear leaves from one bunch of basil. Then stir in the shallot balsamic dressing to coat. Season with salt.
5. Place warm salad directly over the sliced portobellos. Add as much dressing as desired.
Per serving: 490 calories, 10 grams protein, 42 grams carbohydrates, 39 grams sugar, 25 grams fat, no cholesterol, 870 milligrams sodium, 2 grams dietary fiber.