Finally was able to load this one up. Basic receipe: will make a lot enough to freeze for several meals. We do these batches in the restrurant for lunch and dinner on Mushroom day. Ingredients 1/4 cup olive oil 1/2 cup chopped sweet onions 8 medium portobello mushrooms 1 1/2-2 tablespoons chopped garlic 1/4 cup white wine 1 packet on cuts ham cubes 1 packet of frozen cut potato & onion cubes 8 cups chicken stock(is using store stock cut salt) 1 1/4 cups white roux (1 stick of butter and 1/2 cup all-purpose flour; cook slowly over low heat) 1 quart heavy cream you can use half and half Salt about 1/2 teaspoon if using store stock) and pepper Croutons, sour cream, and sliced chives, for garnish Directions Preheat oven to 350 degrees F. brush the tops of 4 portobello mushroom caps and roast them in the oven for approximately 20-30 minutes. Chop the remaining 4 mushrooms into small cubes cubes. In a large pot, saute the onions in olive oil. Once onions are sauteed, add uncooked portobello mushrooms and garlic. After mushrooms and garlic are cooked add roasted mushrooms, white wine and chicken broth and allow to simmer for 20 minutes. In a separate pot sauted ham and potatos mix in with the mushroom. Make roux in a small pan,Blend in heavy cream. Place mixture back in pot on stove and add roux. Let simmer for 20 minutes. Garnish with croutons, sour cream and sliced chives.
http://www.youtube.com/watch?v=iLgueyNXLU4&hl=en
สมัครสมาชิก:
ส่งความคิดเห็น (Atom)
ไม่มีความคิดเห็น:
แสดงความคิดเห็น