3 large portobello mushrooms
6 teaspoons olive oil
2 teaspoons balsamic vinegar
1 clove garlic, thinly sliced
1 zucchini
1 yellow squash
Salt
Cracked black pepper, freshly ground
1 Bermuda onion
2 teaspoons Port wine
4 cups hot water
4 ounces Buffalo mozzarella curd
Garnish
2 ounces mesclun greens, cleaned
Garlic oil
Scallion oil
Balsamic vinegar
Cracked black pepper, freshly ground
3 pieces fresh chervil
Peel mushroom tops and remove stems. Toss mushrooms with 4 teaspoons olive oil, 1 teaspoon balsamic vinegar, and garlic. Slice zucchini and squash into 1/8-inch-thick disks and toss with mushrooms. Add salt and pepper to taste. Let marinate 20 minutes.
Peel and julienne the onion. Saute in a saucepan with 1/2 teaspoon olive oil until onions turn golden brown. Then turn heat down, and add Port wine and 1 teaspoon balsamic vinegar. Reduce until dry. Set aside to cool.
In 4 cups hot water, add pinch of salt and 1/2 teaspoon olive oil. Place mozzarella curd in the water until pliable, about 30 seconds. Knead mozzarella into a ball shape, removing all air pockets. Wrap in plastic and submerge in ice water. After chilling, slice the mozzarella into 1/8-inch-thick disks.
In a hot skillet, saute mushrooms, zucchini, and squash until cooked through. In a separate pan, reheat onions. Place a mushroom (to form a base for the dish) onto a roasting pan. In consecutive layers, add some of the charred onions, a few rounds of zucchini, mozzarella, and squash; repeat as you like. Place in oven at 350 degrees until cheese is melted, about 5 to 10 minutes.
Spread greens on a plate to form a bed for the mushroom. Sprinkle with garlic oil, scallion oil, balsamic vinegar, black pepper, and chervil. Serve portobello gateau in center of greens.