Portobello Sandwich With Mashed Root Vegetables And Stew
Ingredients
- 1 carrot, peeled and diced
- 1 parsnip, peeled and diced
- 1 small sweet potato, peeled and diced
- 3 tbsp olive oil, divided
- 1 0.5 lb Idaho potatoes, peeled and diced
- 0.5 tsp salt, to taste
- 0.3 tsp freshly ground white pepper
- 0.5 cup heavy cream
- 4 tbsp unsalted butter, divided
- 8 large fresh portobello mushrooms, stemmed and cleaned
- 0.5 cup minced yellow onions
- 4 cup sliced assorted exotic mushrooms (shiitake, oyster, chanterelle)
- 1 tbsp chopped garlic
- 1 tbsp fresh parsley, finely chopped
- 2 cup veal reduction or rich beef stock
- 4 oz Parmigiano-Reggiano, shaved
Instructions
- 1
Preheat oven to 400°F (200°C) and preheat the grill. Toss the carrots, parsnips, and sweet potato with 1 tablespoon olive oil; season and roast on a baking sheet for about 40 minutes until tender.
- 2
Meanwhile, boil the diced Idaho potatoes in salted water until fork-tender, 8 to 10 minutes. Drain and return to the pot. Add the roasted vegetables and mash together. Stir in the cream and 2 tablespoons butter; season well.
- 3
Brush the portobellos with the remaining olive oil; season with salt and pepper. Grill for 3 to 4 minutes per side. Set 4 mushroom caps aside.
- 4
Spoon a quarter of the mashed potatoes into each of the 4 remaining caps, spreading evenly. Top each with one of the reserved caps to form sandwiches. Bake on a sheet pan for 6 minutes.
- 5
For the stew: heat the remaining olive oil in a sauté pan. Sauté the onions 2 minutes. Add the sliced mushrooms and garlic; sauté 3 to 4 minutes. Add the parsley and veal reduction; simmer 2 minutes. Remove from heat and swirl in the remaining butter.
- 6
Spoon the mushroom stew into the center of each plate. Place a portobello sandwich on top. Finish with a generous shaving of Parmigiano-Reggiano.