The Very Best Of Emeril


google search for The Very Best Of Emeril

Return to Master Book Index.

Page
510 511 512 513 514

Quick Jump
1 176 352 527 703

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  


Page
510 511 512 513 514

Quick Jump
1 176 352 527 703