Roasted Portobello Chunks with Farro Radicchio Saute

The meaty, winey Portobello mushroom and the nutty starchy farro mellow the bitter and earthy flavor of the radicchio while the sweetness of the carrot and onion dice act as a counterpoint. This is a dish with some substance, and the mushrooms make a good substitute for meat texturally and flavor-wise.

INGREDIENTS:

3-4 medium Portobello mushrooms, with pale gills and a lip that curls under somewhat, cut into 1-inch chunks

2 medium to small heads radicchio, trimmed and cut into ¼ inch ribbons

1 small yellow or white onion cut into 3/16ths inch dice

2-3 carrots, peeled and cut as above (enough to yield 1½ cups)

3 cups cooked farro (see recipe for Basic Farro on site)

¾ cup red wine vinegar

½ cup balsamic vinegar

½ cup olive oil + more as needed

½ tablespoon + 1 teaspoon fresh thyme, minced

¼ tablespoon fresh marjoram, minced, or the needles from a 1-inch piece of rosemary, minced

3 cloves garlic, peeled, de-germed, minced

Salt and pepper to taste

Water if needed

METHOD:

In a non-reactive bowl, whisk together the vinegars, the ½ tablespoon thyme, marjoram or rosemary, some pepper, and 2/3rds of the garlic. Whisk in the ½ cup of oil, and then add the mushroom chunks, tossing to coat well. If a lot of the mushrooms are above the level of the marinade, add a little water so the marinade will cover the mushrooms. Allow to marinate for 1-3 hours.

Heat the oven to 425°F.

Heart a medium sauté pan over medium heat. When hot, film well with oil and add the carrots, onions, and teaspoon of thyme. Sauté until the onions are softened and starting to caramelize and the carrots are turning golden. Add the farro, adding oil to the mix just to coat the farro so it does not stick, and sauté until good and hot.

While the vegetables cook, drain the mushrooms, saving the marinade, and place on a foil lined sheet pan and place into the center of the oven. Cook for 12-15 minutes until they are cooked through-tender all the way through and starting to crisp on the edges. When done, remove from the oven and keep hot.

While the mushrooms cook, remove the farro and vegetables to a bowl, keep warm, and return the pan to the heat. Add a touch of oil and add the garlic. Cook until fragrant and softening a little. Add a tablespoon of the marinade to the pan and heat up. Add the radicchio to the pan and toss to coat. Cook until the radicchio wilts and becomes tender. Add more marinade and cook until it reduces to a syrup and coats the radicchio.

Add back the farro and vegetables and toss to combine well. Heat through.

The mushrooms should be done at this point. If there is any liquid from the mushrooms on the sheet pan, you can pour it into the farro and toss to distribute it. Put the farro onto a platter or plates, then top with the mushrooms. Serve hot.

Serves: 4

Source: Chef Andrew E Cohen