Grilled Portobello Mushrooms With Red Wine Reduction by Nicholas Domingo For the Sherry Vinegar Marinade: 1 cup aged sherry vinegar 1 Tbsp. whole black peppercorn 4 fresh bay leaves, julienned 5 sprigs fresh thyme 6 garlic cloves, slivered 1 Tbsp. kosher salt 1 cup olive oil • In a large bowl, mix the vinegar, peppercorns, bay leaves, thyme, garlic, and salt. Set aside for 15 minutes. •…