| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Emlive05 |
4 |
servings |
INGREDIENTS
| 1 |
|
Carrot; peeled, diced |
| 1 |
|
Parsnip; peeled, diced |
| 1 |
sm |
Sweet potato; peeled, diced |
| 2 |
tb |
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 |
tb |
Butter |
| 8 |
|
Fresh portobello mushrooms; stemmed, cleaned |
| 3 |
tb |
Olive oil |
| 1/2 |
c |
Minced yellow onions |
| 4 |
c |
Sliced assorted Exotic mushrooms |
|
|
(such as shiitakes; oyster, chantrelles) |
| 1 |
tb |
Chopped garlic |
| 1 |
tb |
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
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