Charred Creminis with Baby Spinach, Pecorino and Balsamic Vinegar

(Reprinted with permission from Executive Chef, Bill Telepan)

Three-star chef Bill Telepan is passionate about ingredients with seasonality being his leitmotif. He is often called “Mr. Mushroom” as he loves using them to create mouth-watering dishes.  Here’s a recipe from his book, Inspired by Ingredients, which I tried last week when I was exhausted but also hungry for something a little unusual. This dish features creminis mushrooms which are readily available year-round. While the recipe called that they be grilled, I live in an apartment so had to resort to a frying pan with a grill lines.  It worked fine although the dish was most likely missing the enticing smoke flavors of an outdoor grill.

Ingredients:

For the Sherry Vinaigrette:

1 Tablespoon sherry vinegar

1 teaspoon chopped shallots

Salt

3 Tablespoons extra-virgin olive oil

For the Cremini Mushrooms:

2 cloves garlic, thinly sliced

1 teaspoon crushed red pepper flakes

½ cup plus 2 Tablespoons extra-virgin olive oil

1 pound cremini mushrooms, washed and ends of stems trimmed

½ pound baby spinach

Salt

Freshly ground black pepper

¼ cup balsamic vinegar

2 Tablespoons chopped chives

2 ounces pecorino cheese, shaved with a vegetable peeler

Cooking instructions:

1.       For the vinaigrette: Put the vinegar and shallot in a bowl, season with salt, and whisk in the olive oil.  Set aside.

2.       For the mushrooms:  In a bowl, stir together the garlic, red pepper flakes, and ½ cup of the olive oil.  Add the mushroom, toss gently, and let marinade for 1 hour at room temperature.

3.       Preheat the grill, letting it get as hot as possible.

4.       Remove the cremini mushrooms from the marinade and thread them on 8-inch skewers. Place the skewers on the grill and char the mushrooms over the flame with the top open for 3 to 4 minutes, depending on their size. Rotate the skewers and grill for 3 to 4 more minutes. The creminis should have nice grill marks but still maintain their shape and texture.

5.       In a bowl, dress the baby spinach with the vinaigrette, season with salt and pepper, and mound in the center of four plates. Drizzle the mushrooms with the balsamic vinegar, drizzling a little around the edge of the plate as well. Then drizzle with the remaining 2 Tablespoons of olive oil, also drizzling some around the plate.  Sprinkle each serving with chives  and top with a few slices of shaved pecorino.

Serves: 4

Wine recommendation: Cerasuolo di Vittoria or Dolcetto, two fresh and fruity reds both recommended by Chef Telepan as being able to stand up to the balsamic vinegar.