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Portobello Sandwich with Mashed Root Vegetables and a Mushroom Stew (Emeril Lagasse) Recipe

Portobello Sandwich with Mashed Root Vegetables and a Mushroom Stew (Emeril Lagasse) Recipe

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Portobello Sandwich with Mashed Root Vegetables and a Mushroom Stew (Emeril Lagasse)

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Ingredients:

Serving

1 carrot, peeled and diced
1 parsnip, peeled and diced
1 small sweet potato, peeled and diced
2 tbsp olive oil
1 1/2 lb idaho potatoes, peeled and diced
salt
freshly ground white pepper
1/2 cup heavy cream
4 tbsp butter
8 fresh portobello mushrooms, stemmed and cleaned
3 tbsp olive oil
1/2 cup minced yellow onions
4 cups sliced assorted exotic mushrooms , such as shiitakes , oyster , chantrelles , etc.
1 tbsp chopped garlic
1 tbsp finely chopped fresh parsley leaves
2 cups veal reduction
4 oz shaved parmigiano-reggiano cheese

Directions:

Preheat the oven to 400 degrees F. 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 cap 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1745.06 Kcal (7306 kJ)
Calories from fat	1061.98 Kcal
		% Daily Value*
Total Fat	118g	182%
Cholesterol	1043.86mg	348%
Sodium	46.36mg	2%
Potassium	325.24mg	7%
Total Carbs	97.76g	33%
Sugars	18.18g	73%
Dietary Fiber	1.72g	7%
Protein	63.18g	126%
Vitamin C	10.7mg	18%
Vitamin A	2.9mg	97%
Iron	2.7mg	15%
Calcium	534.8mg	53%

Amount Per 100 g
Calories	321.14 Kcal (1345 kJ)
Calories from fat	195.44 Kcal
		% Daily Value*
Total Fat	21.72g	182%
Cholesterol	192.1mg	348%
Sodium	8.53mg	2%
Potassium	59.85mg	7%
Total Carbs	17.99g	33%
Sugars	3.35g	73%
Dietary Fiber	0.32g	7%
Protein	11.63g	126%
Vitamin C	2mg	18%
Vitamin A	0.5mg	97%
Iron	0.5mg	15%
Calcium	98.4mg	53%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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