Serves 4 people
1/2 cup plus 1 tablespoon extra-virgin olive oil
10 fresh sage leaves, finely chopped
1 sprig of fresh rosemary, leaves finely chopped
4 garlic cloves, 2 finely chopped and 2 thinly sliced
1 pound shiitake mushrooms, stems removed
Kosher salt and freshly ground black pepper, to taste
1 tablespoon anchovy paste
1 tablespoon balsamic vinegar
2 large red onions, sliced crosswise into 1/2-inch slices
Preheat the oven to 350 degrees F.
In a small bowl, combine ¼ cup of the olive oil, the sage, rosemary, and chopped garlic and whisk to blend. Place the mushrooms in a small roasting pan or casserole dish and pour the oil mixture over. Season the mushrooms with salt and pepper and roast, uncovered, for 20 minutes.
Drain the mushrooms (saving the strained oil for a mushroom vinaigrette) and set aside in a medium bowl to cool. In a separate bowl, combine the sliced garlic, anchovy paste, balsamic vinegar, salt and pepper. Gently whisk in 3 tablespoons of the olive oil and pour the mixture over the mushrooms.
Preheat the grill or broiler.
Brush the onion slices with the remaining 2 tablespoons of olive oil, season with salt and pepper, and grill on the hottest part of the grill until tender and grill-marked, about 4 minutes on each side. Remove the onions from the grill and divide them evenly among four warmed dinner plates. Remove the mushrooms from the marinade and mound them evenly atop the onions. Drizzle each plate with basil oil and serve immediately.
Recipe courtesy of The Babbo Cookbook (Clarkson Potter 2002)