Smoked Portobello Mushroom Steak with Gorgonzola Polenta

Recipe by Mark McKinney, Vesuvio Restaurant

Ingredients:

6 large portobello mushroom caps
6 cloves garlic, minced
6 sprigs rosemary leaves, stripped and chopped
2 tablespoons cracked black pepper
1 cup balsamic vinegar
2 cups extra virgin olive oil
2 tablespoons vegetarian Worcestershire sauce
Salt and pepper, to taste
Hickory wood chips for smoking
3 cups water
3/4 cup quick-cooking polenta
2 tablespoons Gorgonzola cheese
1 tablespoon unsalted butter
1 tablespoon chopped scallions

Preparation:

Clean mushroom caps of dirt with a damp towel and lay them in shallow pan or baking dish. In a bowl, mix garlic, rosemary, black pepper, vinegar, olive oil, Worcestershire, and salt and pepper. Pour mixture over mushrooms, cover and refrigerate for 24 hours.

Evenly spread hickory chips in bottom of a roasting pan. Place a wire rack over the chips. (If you don't have a rack, form balls of tinfoil the height of the pan and nestle them in the chips. Cover the pan tightly with foil and poke holes to allow smoke to come through.)

Drain mushrooms from the marinade and place grill-side down on rack or foil. Cover loosely with another layer of foil. Place pan over burner on medium-high heat until gray smoke appears. If smoke turns silver, turn down flame to prevent a bitter taste. Smoke for five minutes, then remove and let rest.

Boil water in a heavy-bottomed saucepot. Reduce heat to medium and add salt and polenta, stirring until water is absorbed.

Prepare a grill and heat to high. Grill mushrooms until they are heated through. Slice on the bias.

Fold Gorgonzola, butter and scallions into the polenta. Scoop polenta onto two plates and top with sliced mushrooms. Serves 2.

Tip from the Chef:

If you want sauce, McKinney suggests, "store-bought marinara goes well to add an acid balance and cut richness."

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