4 very large Portobello mushrooms
1 large onion
3 tablespoons olive oil
3 tablespoons butter, melted
6 to 8 garlic cloves, minced (Richard loves garlic)
1 teaspoon salt, preferably Hickory Smoked
pepper, freshly ground, to taste
4 slices smoked Provolone cheese
Early in the day, or even the day before, mix together the olive oil, melted butter and garlic. Remove the stems from the portobellos. Brush the oil and garlic mixture all over the mushroom, first on the outside, and then leaving the mushroom cupped upwards, make sure there is a lot of the garlic mixture inside. Sprinkle with some of the salt. The hickory smoked salt can be found in some specialty stores, but regular salt will do. Sprinkle on some pepper, as desired. Wrap in plastic wrap, or place in a sealed container until needed.
When ready to prepare, light a grill. This works better if you have a grill pan, so the mushrooms and the onions don’t slip through the rack. Slice an onion into thick slices, about ¼-inch thick or more. Grill the onion slices on both sides, until well done and a little bit charred. Have the mushrooms grilling alongside; first grill the outside of the cap downwards and then turn them over. Be prepared! This will flare the flame, as the butter and oil will come running out. Once the mushrooms and the onion slices are cooked through, flip the mushroom cup side upwards and place one slice of the grilled onion onto the cup side of the mushroom. Top with a slice of Provolone cheese and allow the cheese to melt slightly.
Prepare for some of the best mushrooms, ever!
Grilled Portobellos 'Richard', above
Stacking Grilled Portobellos 'Richard', below
Grilled Ratatouille, served stacked in layers
Cut ends off leeks, leaving only the white and lightest sections (from 4 to 6 inches) and slice in half lengthwise. Fan the layers under running water to clean out any mud or grit. Laying flat side down, cut them again lengthwise, then slice across into thin strips, making about 4 cups. Cut off the neck section of the squash, which should make about 1½ pounds. Peel and cut in half lengthwise. Laying flat side down, cut each section into three more lengthwise sections. Slice each of these across into thin pieces about 1 x 1½ inches, making approximately 4 ½ cups. Peel and core the apples and cut into 8 wedges apiece. Slice across the wedges into thin slices, making about 6 cups, total.
In a large skillet over medium to medium-high heat, melt the butter. Add in the leeks and sauté for about 5 minutes to soften, stirring occasionally. Add the Sherry and cook to evaporate, stirring occasionally, about 3 to 5 minutes. Add the squash and toss to combine; cook for another 5 minutes before adding apples. Add in salt and nutmeg and a few grinds of black pepper. Cover and cook for about 8 to 10 minutes or until the squash and apple are just tender. Take off the heat and allow to cool slightly for about 20 minutes. Preheat oven to 375. Mix together the egg yolks and cream. Pour this over the mixture in the pan along with half the Asiago cheese and combine gently.
Grease a 9 x 13 pan and pour the mixture in. Combine the second half of Asiago with the bread crumbs and strew over top of the casserole. Bake for about 25 - 30 minutes, or until the cheese and crumbs on top begin to brown and the casserole is bubbling at the edges.
NOTES: Serve this with a nice buttery Chardonnay. This recipe is easily cut in half; use an 8 x 8-inch casserole.
TO MAKE SQUASH, APPLE and LEEK GALETTE with ASIAGO : Make half the recipe amount of filling, omitting the bread crumbs. Reserve a bit of the cheese to sprinkle over top of filling later. Prepare a 10-inch pie pastry single crust. Roll it out into about a 15-inch circle. Set the pastry on a baking sheet or a pizza pan. Into the center, pile the filling mixture into the center and spread to about 11 - 12 inches. Strew remaining cheese over top. Flip the edges of the pastry up over the edges of the filling, folding and pleating as necessary. Make an egg wash from one egg yolk with about 2 tablespoons of water. Brush the egg wash over the pastry edges, being careful not to let it run down underneath the pastry or it will adhere to the pan. Bake in a preheated 375 degree oven for about 30 minutes, or until the pastry is golden and the filling is bubbling. Serves 6 - 8. This can be a main course for brunch, lunch or supper with a nice green salad alongside.