Portobello Sandwich With Mashed Root Vegetables And Stew

Sometime after the creation of the angels, Satan chose to rebel. We get a hint from other Bible passages in the Old Testament (e.g. Eze. 28:11-19; Isa. 14:12-15) that Satan’s pride drove him to try to exceed the greatness of God. When he and a third of the angels attempted to overthrow the Almighty, all of them were thrown out of heaven. Lucifer, one of the greatest and most beautiful of all the angels would be now known as the devil and the rest of the angels that rebelled would be known as demons. Their ambition, since they can no longer war directly with God, is an all-out attack on God’s people through their crafty, calculated and diabolical schemes. The warnings are all over the Bible. “Your adversary, the devil, prowls around like a roaring lion, seeking someone to devour” (1 Pet. 5:8). Though powerful and ruthless, we must remember that Satan is under God’s sovereign authority and will one day be cast in the “lake of fire” (Revelation 20:10). So through it all, the deceiver was even able to deceive himself!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Emlive05	4	Servings

INGREDIENTS

1		Carrot, peeled diced
1		Parsnip, peeled diced
1		Sweet potato, peeled diced
2	T	Olive oil
1 1/2	lb	Idaho potatoes, peeled
		diced
		Salt, to taste
		Freshly-ground white pepper
		to taste
1/2	c	Heavy cream
4	T	Butter
8		Fresh portobello mushrooms
		stemmed cleaned
3	T	Olive oil
1/2	c	Minced yellow onions
4	c	Sliced assorted Exotic
		mushrooms
		such as shiitakes oyster
		chantrelles
1	T	Chopped garlic
1	T	Finely-chopped fresh parsley
		leaves
2	c	Veal reduction
4	oz	Shaved Parmigiano-Reggiano
		cheese

INSTRUCTIONS

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.  Comments: The original recipe title as listed is "Portobello
Sandwich  With Mashed Root Vegetables And A Mushroom Stew".  Recipe
Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD  NETWORK -
(Show # EM-1B22 broadcast 03-19-1998) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  03-19-1998
Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 620 Calories From Fat: 468 Total Fat: 53.1g Cholesterol: 108.7mg Sodium: 760.4mg Potassium: 512.7mg Carbohydrates: 19.3g Fiber: 4.4g Sugar: 5.2g Protein: 19.2g