Seared portabello mushrooms over grilled radicchio with buckwheat honey and manchego
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2 tablespoons balsamic vinegar
2 tablespoons honey, such as Buckwheat, Chestnut or Leatherwood
2 tablespoons good quality olive oil, divided
1 medium-sized head radicchio, cut into eight or 10 wedges
3 medium Portobello mushrooms, cleaned and sliced ¼ inch thick
1/4 teaspoon red pepper flakes
Salt to taste
1/2 cup Manchego cheese*, shaved (*semi-firm, sheep-based cheese)
Briefly whisk together the balsamic vinegar and honey. Set aside.
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.
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 related. Stir the mushrooms several times, until both sides look seared and browned but not burned. Add a pinch of salt at this point. 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 between 30 seconds and 2 minutes. Pour the mushrooms and pan juices over the radicchio, scatter with the Manchego cheese and serve.
"I prefer to serve this on medium size platter, tapas style. Alternatively, it works well as a vegetarian entrée, served over soft polenta." - Mani Niall