70: READ: Sauté` whole cloves of garlic in olive oil
about 4 to 5 minutes until soft; do not burn.
80: READ: Remove garlic from oil and mash well with fork.
90: READ: Discard oil.
100: READ: Whisk together garlic with mayonnaise, lemon juice, mustard and pepper.
110: READ: Make ahead and refrigerate to allow flavors to marry.
200: TYPE: Balsamic Glaze:
210: 1 cup balsamic vinegar (wood cask aged preferred)
220: 2 tablespoons granulated sugar.
230: 2 tablespoons water.
240: READ: Combine balsamic vinegar, sugar and water in a small saucepan.
250: READ: Bring to a boil and reduce heat to medium-low, lightly boiling mixture
for 25 to 30 minutes or until reduced to 1/2 cup.
260: READ: Remove from heat and set aside.
270: REM: (Balsamic glaze will keep in a closed jar in refrigerator for up to two weeks.)
300: TYPE: Portobello Burger:
310: 3 tablespoons olive oil
320: 1 red onion, sliced and separated into rings
330: 1 clove garlic, finely minced
340: 4 bun-sized Portobello mushrooms
350: salt and freshly ground pepper to taste
360: 4 lettuce leaves -or- 2 bunches watercress, washed and dried -or-
1 bunch cilantro, washed and dried.
370: 4 Kaiser or other large rolls, split
380: 1 fresh tomato, sliced
390: READ: Sauté` onion slices in olive oil about 5 minutes.
400: READ: Add minced garlic and continue sauté` for another 1 to 2 minutes.
410: REM: (do not burn garlic)
420: READ: Until onions are golden brown
430: READ: Use slotted spoon to remove onions from oil, reserving oil.
440: READ: Wipe Portobello mushrooms with damp paper towel.
450: READ: Gently remove stems and vents using the edge of a spoon.
460: READ: Heat grill or griddle.
470: READ: Brush reserved sauté` oil lightly onto all sides of each
Portobello, and sprinkle with salt and pepper.
480: READ: Grill Portobello's about 15 to 17 minutes, turning once, until tender.
490: READ: Split rolls and lightly grill or toast, then dress each half with aioli.
500: READ: Place lettuce leaf (or watercress or cilantro) on bottom half of each roll.
510: READ: Place Portobello on each and top each with sautéed onions.
520: READ: Drizzle balsamic glaze over each, add slice of tomato and place top of roll on each.
550: REM: Serves 4