Pan Grilled Portobello Mushrooms

1. Heat 2 tablespoon of oil in a large sauté pan.  Add onion and garlic and cook for 2 minutes over medium-low heat.
2. Add whole mushrooms being careful not to break them. It is OK if the overlap a little, they will shrink while cooking.  Season with salt and pepper.
3. Add stock, balsamic vinegar and herbs.
4. Simmer on medium for 5 minutes.
5. Flip the mushrooms over and cook on medium uncovered, 5 minutes more, until mushrooms are tender and lightly brown.

While the mushrooms are cooking prepare the dandelion greens.

1. Prepare a bowl of ice water.
2. In a medium pot of boiling water, cook the dandelion greens until they are tender, 5-10 minutes. Drain and transfer the greens to the ice bath to cool. Drain, squeezing out as much water as possible.
3. Coarsely chop the greens.
4. Heat olive oil in a sauté pan on medium low.
5. Add garlic and red pepper flakes sauté 30 seconds until slightly softened.
6. Add dandelions and sea salt. Sauté until coated with oil and heated through, about 2 minutes.
7. Taste to adjust salt.

To Serve

1. Separate the dandelion greens onto 2 plates.
2. Remove each mushroom from the pan onto a cutting board. Slice the cooked mushrooms keeping them together in their original shape.
3. Using a spatula place one sliced mushroom steak on top of each plate of the dandelion greens.
4. Sprinkle with salt and umiboshi plum vinegar or lemon juice.
5. Serve immediately while still warm.