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1
Toss portobello mushrooms in olive oil for grilling and add salt and pepper to taste.
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2
Apply to heat source gill side down until they sweat, about 2 minutes.
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3
Turn over and finish cooking.
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4
Remove from grill and toss in 1/2 cup balsamic vinegar to marinate.
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5
Do not cover: mushrooms will absorb flavor as they cool.
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6
Cook potatoes in cold, salted water.
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7
Bring up to a boil and simmer until tender.
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8
Strain and add to a mixing bowl.
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9
Mash by hand with 3 to 4 tablespoons of butter.
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10
Bring 1 cup heavy cream to a boil and slowly stir into mashed potatoes until smooth .
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11
Use as only as much of the heavy cream as you need.
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12
Add scallions, garlic and salt and pepper to taste.
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13
In a small saucepan reduce 2 cups balsamic vinegar over low heat until syrupy in consistency.
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14
Reserve warm for sauce.
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15
Brush ears of corn with olive oil and add salt and pepper.
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16
Grill approximately 4 to 5 minutes, rotating corn to prevent burning.
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17
When cool enough to handle remove kernels with knife and reserve for garnish.
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18
On a plate lay a small amount of mesclun in center for underliner, place first portobello down and apply small amount of mashed potatoes as second layer.
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19
Repeat until third portobello is top layer, with two layers of mashed potatoes in between.
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20
Garnish around plate with roasted corn and chive sticks and red onion.
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21
Do not overcrowd plates.
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22
Using a spoon drizzle balsamic reduction on top of tower and around plate.
