Seared Portobello Mushrooms and Grilled Radicchio with Buckwheat Honey and Manchego Cheese | CUESA

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Seared Portobello Mushrooms and Grilled Radicchio with Buckwheat Honey and Manchego Cheese

Source:

Chef Mani Niall.

Serves 4 to 6

INGREDIENTS

2 tablespoons balsamic vinegar
2 tablespoons honey, such as buckwheat, chestnut or other dark honey
2 tablespoons Olive oil—good quality—divided
1 medium size head radicchio, cut into eight or ten wedges
4 cloves garlic, to taste
3 medium Portobello mushrooms, cleaned and sliced ¼ inch thick
¼ teaspoon red pepper flakes
Salt to taste
½ cup Manchego cheese, shaved

PREPARATION

  1. Briefly whisk together the balsamic vinegar and honey. Set aside.

  2. Heat a large skillet over medium heat until very hot but not smoking. Add 1 tablespoon of the olive oil and sear the radicchio, a minute or two on each side and transfer to a platter.
  3. Flatten the garlic with the side of a knife to release the juices and then chop into pieces. Add the remaining tablespoon of olive oil to the hot pan and quickly add the chopped garlic, the Portobello mushrooms and the red pepper flakes. Stir frequently. The pan should be hot enough to sear the mushrooms and evaporate the liquid that is released. Stir the mushrooms several times until both sides look seared and browned but not burned. Add a pinch of salt at this point.
  4. After about 3 to 4 minutes, deglaze the pan with the buckwheat honey and balsamic vinegar mixture. Simply pour over the mushrooms, swirl around until bubbling and reduced by half. This will take all of 30 seconds or up to 2 minutes.
  5. Pour the mushrooms and pan juices over the radicchio, scatter with the Manteo cheese and serve.

 

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