I made these mushrooms for a birthday celebration for Stephanie. The recipe comes courtesy of Mario Batali’s The Babbo Cookbook. Sunshine is usually not a big fan of shitakes, but he really likes these.
Cool Roasted Shitakes with Barbecued Onions and Basil Oil
Serves 4- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 10 fresh sage leaves, finely chopped
- 1 sprig of fresh rosemary, leaves finely chopped
- 4 garlic cloves, finely chopped
- 1 pound shitake mushrooms, stems removed
- Kosher salt and freshly ground pepper, to taste
- 1 tablespoon anchovy paste
- 1 tablespoon balsamic vinegar
- 2 large red onions, sliced crosswise into 1/2-inch slices
Basil Oil
Makes 2 cups
- 1 cup packed basil leaves
- 2 cups extra-virgin olive oil, chilled 2 hours
- 1 teaspoon Kosher salt
To prepare the mushrooms:
Preheat oven to 350º F.
In a small bowl, combine 1/4 cup of the olive oil, sage, rosemary and chopped garlic, whisk to blend. Place the mushrooms in a small roasting pan or casserole dish and pour the oil mixture over. Season with salt and pepper and roast, uncovered, for 20 minutes.
Remove the mushrooms from the pan and set aside in a medium mixing bowl.
Add the anchovy paste, balsamic vinegar, salt and pepper to the pan. Gently whisk in 3 tablespoons of olive oil and pour over the mushrooms.
Preheat the grill.
Brush the onion slices with the remaining 2 tablespoons of olive oil, season with salt and pepper and grill on the hottest part of the grill until tender and grill-marked, about 4 minutes each side. Remove onions from grill and place them on a serving platter. Remove mushrooms from the marinade and place on top of the onions. Drizzle plate with basil oil and serve.
To make the basil oil:
Place all of the ingredients in a blender and puree until nearly smooth and uniformly green. Strain through a fine sieve.
The spread…
A little wine, and Stephanie’s shoes.
Sloppy, Drunk & Delicious 