Grilled Portabello’s with Santa Cruz Mountain Chardonnay Marinade

By Shawn Stanchfield, Chef

Ingredients (yields 1 quart):
1/2 cup water
1/2 cup dark soy sauce
1/2 cup SCM Chardonnay
1/2 cup olive oil
1/4 cup Bargetto Dolcetto
1 oz. Dry Vermouth
1 oz. balsamic vinegar
1 oz. rice vinegar
2 T. garlic
1 T. fresh ginger root that has been peeled
Kosher salt to taste

Procedure:
1. Mix all ingredients into a sauce pan and simmer for 30 minutes, stirring occasionally.
2. Remove from heat cool and cover and let sit overnight.You can use it after a few hours but I think it will taste better if you leave it overnight.
3. Marinate the portabello mushrooms for 30 minutes and grill