Portobello Gateau with Charred Onions


3 large portobello mushrooms
6 teaspoons olive oil
2 teaspoons balsamic vinegar
1 clove garlic, thinly sliced
1 zucchini
1 yellow squash
Cracked black pepper, freshly ground
1 Bermuda onion
2 teaspoons Port wine
4 cups hot water
4 ounces Buffalo mozzarella curd
2 ounces mesclun greens, cleaned
Garlic oil
Scallion oil
Balsamic vinegar
Cracked black pepper, freshly ground
3 pieces fresh chervil


Peel mushroom tops and remove stems. Toss mushrooms with 4 teaspoons olive oil, 1 teaspoon balsamic vinegar, and garlic. Slice zucchini and squash into ⅛-inch-thick disks and toss with mushrooms. Add salt and pepper to taste. Let marinate 20 minutes.

Peel and julienne the onion. Saute in a saucepan with ½ teaspoon olive oil until onions turn golden brown. Then turn heat down, and add Port wine and 1 teaspoon balsamic vinegar. Reduce until dry. Set aside to cool.

In 4 cups hot water, add pinch of salt and ½ teaspoon olive oil. Place mozzarella curd in the water until pliable, about 30 seconds. Knead mozzarella into a ball shape, removing all air pockets. Wrap in plastic and submerge in ice water. After chilling, slice the mozzarella into ⅛-inch-thick disks.

In a hot skillet, saute mushrooms, zucchini, and squash until cooked through. In a separate pan, reheat onions. Place a mushroom (to form a base for the dish) onto a roasting pan. In consecutive layers, add some of the charred onions, a few rounds of zucchini, mozzarella, and squash; repeat as you like. Place in oven at 350 degrees until cheese is melted, about 5 to 10 minutes.

Spread greens on a plate to form a bed for the mushroom. Sprinkle with garlic oil, scallion oil, balsamic vinegar, black pepper, and chervil. Serve portobello gateau in center of greens.

Cooking & Recipes


3 servings


Bretton Arms Country Inn, Bretton Woods, NH

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