Cool Roasted Shiitakes with Barbecued Onions and Basil Oil

By LeeBoruchow

Ingredients

• basil oil:
• 1/2 cup + 1 tbsp extra virgin olive oil
• 10 sage leaves, finely chopped
• 1 sprig rosemary, leaves finely chopped
• 4 cloves garlic, 2 finely chopped, 2 thinly sliced
• 1 lb shiitake mushrooms, stems removed
• salt and pepper, tlo taste
• 1 tbsp anchovy paste
• 1 tbsp balsamic vinegar
• 2 large red onions, sliced into 1/2" discs
• 1 recipe basil oil
• 1 cup packed basil leaves
• 2 cups extra virgin olive oil, chilled for 2 hours
• 1 tsp kosher salt

Details

Servings 4

Preparation

Step 1

Make the oil:
Place all ingredients in a blender and puree until smooth. Strain.

Preheat oven to 350. In a small bowl, combine 1/4 cup of oil, sage, rosemary, chopped garlic and whisk to blend. Place the mushrooms in a roasting pan and pour mixture over. Season with salt and pepper and roast for 20 minutes, uncovered.

Drain the mushrooms and set aside to cool. Combine sliced garlic, anchovy paste, vinegar, salt and pepper. Whisk in 3 tbsp of oil and pour the mixture over the mushrooms.

Preheat grill or broiler. Brush onion rounds with oil and season with salt and pepper. Grill on the hottest part of the grill for about 4 minutes on each side. Remove from grill and divide among plates. Remove mushrooms from marinade and mound atop the onions, drizzled with basil oil.