Portobello Sandwich With Mashed Root Vegetables And Stew
Instructions:
- 1 Carrot; peeled, diced
- 1 Parsnip; peeled, diced
- 1 Small Sweet potato; peeled, diced
- 2 Tablespoon Olive oil
- 1−1/2 Pound Idaho potatoes; peeled, diced
- Salt; to taste
- Freshly−ground white pepper; to taste
- 1/2 Cup Heavy cream
- 4 Tablespoon Butter
- 8 Fresh portobello mushrooms; stemmed, cleaned
- 3 Tablespoon Olive oil
- 1/2 Cup Minced yellow onions
- 4 Cup Sliced assorted Exotic mushrooms (such as shiitakes; oyster, chantrelles)
- 1 Tablespoon Chopped garlic
- 1 Tablespoon Finely−chopped fresh parsley leaves
- 2 Cup Veal reduction
- 4 Ounce Shaved Parmigiano−Reggiano cheese
- 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