PORTOBELLO TOWER WITH BALSAMIC GLAZE
Source: From Executive Chef Clinto Moore, Milk & Honey in West Bloomfield Township

12 medium portobello mushroom caps
1 carrot
1 parsnip
1 pound fresh spinach
1 onion, chopped
Salt and pepper to taste
Olive oil
Balsamic Glaze (recipe follows)

Remove stems and gills from cleaned portobello caps. Place top side down on cookie sheet and season with salt, pepper and a drizzle of olive oil.

Roast in a 350-degree oven for 10-12 minutes uncovered.

Peel and slice carrots and parsnips in 1/4-inch circles. Blanche quickly in boiling water until just tender, drain and rinse in cold water.

Saute spinach and onions with salt, pepper and a little olive oil, remove from heat when onions are translucent and spinach wilted.

Begin by making mushroom stack and arrange ingredients in this order: portobello bottom, carrot slice, a dollop of spinach, slice of parsnip and top with another portobello cap. Drizzle with balsamic glaze and serve.

BALSAMIC GLAZE:
1 1/2 cups balsamic vinegar
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon water
1 cup olive oil
Salt and pepper to taste

Heat balsamic and sugar in small saucepan and bring to a boil. Reduce heat and combine cornstarch with water to make a slurry, then add to vinegar.

Remove from heat then slowly whisk in olive oil and season. Let cool and drizzle on mushroom tower.

Servings: 6