Grilled Halloumi with Shiitake Mushroom Marinade and Truffle Honey Drizzle | culture: the word on cheese
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Grilled Halloumi with Shiitake Mushroom Marinade and Truffle Honey Drizzle

, and | August 1, 2015
This article is from: Summer 2015

Grilled Halloumi with Shiitake Mushroom Marinade and Truffle Honey Drizzle

Wendy Crispell
This preparation elevates the summer treat that is grilled halloumi. Sherry vinegar and mushroom powder add a meaty umami element, while the honey imparts a bit of earthy sweetness. Pair the simple yet elegant dish with fresh figs and roasted walnuts as a starter or with an after-dinner cheese course. Truffle honey and shiitake powder are available in many specialty stores or online—a good source for hard-to-find ingredients is Kalustyan.
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Ingredients
  

  • 5 tablespoons olive oil divided
  • 2 teaspoons sherry vinegar
  • 2 teaspoons shiitake mushroom powder
  • 1 teaspoon coarsely ground black pepper
  • 8 ounces halloumi cut lengthwise into 6 slices, each about ¼-inch thick
  • 2 large pita rounds cut into 4 pieces each
  • 2 tablespoons white truffle honey

Instructions
 

  • In a small bowl, combine 3 tablespoons olive oil with the vinegar, shiitake powder, and pepper. Stir until it forms a loose paste.
  • Lay sliced halloumi in a single layer on a large plate, and rub paste on all surfaces of cheese until each piece is coated well. Loosely cover plate with plastic wrap and marinate for 1 hour.
  • Heat a gas or charcoal grill to medium, and lightly brush additional oil on both sides of pita bread. Grill pita bread and halloumi for 2 to 3 minutes per side, until seared golden brown.
  • Arrange halloumi in single layer on serving platter and serve honey on the side for drizzling (a little goes a long way). Serve with grilled pita bread.
Wendy Crispell

Wendy Crispell

Wendy Crispell is a wine and cheese educator based in Brooklyn and the Hudson Valley of New York. When not wandering gourmet markets, she can be found in her country kitchen testing recipes for cheesy dishes and cocktails.

Headshot of food photographer Mark Ferri

Photographer Mark Ferri

Mark Ferri is a graduate of Brooks Institute in Santa Barbara, Calif. He believes in a simple, direct approach that captures the natural beauty and appetite appeal of food. Mark celebrates a life-long passion for food by frequently exploring new restaurants in New York and in Europe, and loves to cook and entertain at his home in the Hudson Valley. Learn more about Mark on his website: http://www.markferriphoto.com/

Photo by chef and food stylist Leslie Orlandini

Stylist Leslie Orlandini

Leslie Orlandini is a chef and an accomplished food stylist in print and television. She has been nominated for both James Beard and Emmy awards and is a veteran of thousands of cooking shows and segments. You can learn more about her through her website: http://leslieorlandini.com/

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