Portobello Sandwich With Mashed Root Vegetables And A Mus
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Portobello Sandwich With Mashed Root Vegetables And A Mus
  Vegetables    Roots  
Last updated 6/12/2012 12:59:43 AM. Recipe ID 22711. Report a problem with this recipe.
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      Title: Portobello sandwich with mashed root vegetables and a mus
 Categories: E.
      Yield: 4 Servings
 
      1    Carrot, peeled and diced
      1    Parsnip, peeled and diced
      1 sm Sweet potato, peeled and
           Diced
      2 tb Olive oil
  1 1/2 lb Idaho potatoes, peeled and
           Diced
           Salt
           Freshly ground white pepper
    1/2 c  Heavy cream
      4 tb Butter
      8    Fresh portobello mushrooms,
           Stemmed and cleaned
      3 tb Olive oil
    1/2 c  Minced yellow onions
      4 c  Sliced assorted Exotic
           Mushrooms, such as shiitakes
           Oyster,
           Chantrelles, etc.
      1 tb Chopped garlic
      1 tb Finely chopped fresh parsley
           Leaves
      2 c  Veal reduction
      4 oz Shaved Parmigiano-Reggiano
           Cheese
 
  Preheat the oven to 400 degrees F. Preheat the grill. Toss the
  carrots, parsnips, and sweet potatoes with 1 tablespoon olive oil.
  Season with salt and pepper. Place the vegetables on a baking sheet
  and roast until tender, about 40 minutes. Place the potatoes in a
  saucepan and cover with water. Season with salt. Bring the liquid to
  a boil and reduce to a simmer. Cook until the potatoes are fork
  tender, about 8 to 10 minutes. Drain the potatoes and place back in
  the saucepan. Add the roasted vegetables to the potatoes. Using a
  hand masher, mash the potatoes and roasted vegetables together.
  Season with salt and pepper. Add the cream and 2 tablespoons of the
  butter. Mix well. Season with salt and pepper. Season the portobellos
  with the remaining olive oil, salt and pepper. Grill for 3 to 4
  minutes on each side. Remove from the grill and set four of the
  mushrooms aside. Spoon a quarter of the potatoes in the cap of the
  remaining mushrooms. Spread the potatoes evenly. Place the remaining
  caps on top of the potatoes, forming a sandwich. Place the portobello
  sandwiches on a baking sheet and cook for about 6 minutes. In a large
  saute pan, heat the remaining olive oil. Add the onions. Season with
  salt and pepper. Saute for 2 minutes. Add the mushrooms and garlic.
  Season with salt and pepper. Saute for 3 to 4 minutes. Add the
  parsley and veal reduction. Bring the liquid to a boil and reduce to
  a simmer. Cook for 2 minutes. Remove from the heat and stir in the
  remaining butter. To assemble, spoon the mushroom stew in the center
  of each plate. Place the portobello sandwich in the center of the
  stew. Garnish with the cheese. Yield: 4 servings
  




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Recipe ID 22711 (Apr 03, 2005)

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