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Portobello Sandwich With Mashed Root Vegetables
And Stew
1
1
1
2
1
Carrot; peeled, diced
Parsnip; peeled, diced
Small Sweet potato; peeled, diced
Tablespoon Olive oil
−1/2 Pound Idaho potatoes; peeled, diced
Salt; to taste
Freshly−ground white pepper; to taste
1
4
8
3
1
4
1
1
2
4
8
/2 Cup Heavy cream
Tablespoon Butter
Fresh portobello mushrooms; stemmed, cleaned
Tablespoon Olive oil
/2 Cup Minced yellow onions
Cup Sliced assorted Exotic mushrooms (such as shiitakes; oyster, chantrelles)
Tablespoon Chopped garlic
Tablespoon Finely−chopped fresh parsley leaves
Cup Veal reduction
Ounce Shaved Parmigiano−Reggiano cheese
Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees. 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 caps 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. This recipe yields 4 servings.
Portobello Sandwich With Mashed Root Vegetables And Stew
484
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