Grilled Portabello Mushrooms

Ingredients

• 4 portabello mushrooms, 4 oz
• ½ cup olive oil
• 1 cup mustard herb sauce

Mustard herb sauce

• ½ cup demiglace
• ½ lb unsalted butter, cut pieces
• 1½ tsp Dijon-style mustard
• 1 tsp fresh sage, chopped
• ¼ tsp garlic, minced
• 1½ tsp olive oil

Fried leeks

• 1 bunch leeks, julienne, soak in water
• 4 cups canola oil
• ¼ cup flour, seasoned with salt and pepper

Garnish

• ¼ cup red bell pepper, diced
• ¼ cup romano cheese, grated

Directions

1. Preheat a grill until hot.
2. Brush mushroom tops with oil and sprinkle with salt and pepper.
3. Grill until slightly soft.
4. Spoon ¼ sauce onto each of 4 serving plates.
5. Mound leeks in the center and top with mushrooms.
6. Garnish with red pepper and cheese.

Mustard herb sauce

1. Boil demiglace until reduced by half.
2. Add butter, 1 pc at a time, stirring constantly.
3. Remove from heat and whisk in mustard.
4. In a small saucepan simmer sage and garlic in oil until soft.
5. Add to sauce and season with salt and pepper.

Fried leeks

1. Preheat oil in a deep-fryer to 350 °F.
2. Drain leeks.
3. Dredge in flour and deep-fry in batches for 25 to 30 seconds.