Portabella Mushroom Sandwich wit by fjwuxn

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									                      PORTABELLA MUSHROOM SANDWICH
                        WITH BALSAMIC VINEGAR SAUCE
                                                Yield: 6 servings.

Ingredients                              Weights          Measures                 Step No.
Portabella mushrooms                     2 lbs            6 large thick            1.
Eggs                                     2 oz             1/4 cup                  2.
Milk                                     2 oz             1/4 cup
All-purpose flour                        4 oz             1 cup
Bread crumbs                             4 oz             1 cup
Red and green bell peppers               9 oz             1 each                   3.
Cheddar cheese                           12 oz            12 slices                4.
Red onion; thinly sliced                                  6 slices
Green lettuce; shredded                  6 oz
Salt and pepper                                           To taste
Balsamic Vinegar Sauce (below)                            1½ cups

1. Preheat oven to 500˚F. Heat oil in deep fryer to 300˚F. Clean mushrooms and remove stems
   (reserve for other use). Slice horizontally to remove thin slice about ½-inch thick from top (or use 2
   small thin mushrooms per serving).

2. Combine egg and milk in shallow pan; beat well. Arrange separate shallow pans containing flour and
   bread crumbs. Dip mushroom slices in egg mixture; drain excess. Dredge with flour; dip in egg
   mixture and drain excess. Roll in bread crumbs and set aside to chill at least 20 minutes.

3. Meanwhile, remove seeds from peppers; cut in thin strips. Combine peppers with oil in small roasting
   pan and roast 8 to 10 minutes at 500°F. Keep warm.

4. To order, deep fry 2 slices from same mushroom (or 2 small thin mushrooms) per serving at 300˚F for
   3 to 5 minutes, until golden brown and heated through. Drain well and arrange the bottom slice (or
   small thin mushroom) gill side down on serving plate. Layer with shredded lettuce, onion rings, one
   slice of cheese, red pepper strips, another slice of cheese and green pepper strips. Spoon balsamic
   vinegar sauce over all and top with slice from top of mushroom. Serve piping hot with additional
   sauce for dipping.

BALSAMIC VINEGAR SAUCE
Yield: About 1½ cups (6 servings)

Ingredients                              Weights          Measures                 Step No.

Granulated Sugar                         2 oz             1/3 cup                  1.
Cornstarch                               1 oz             1/4 cup
Balsamic vinegar                         4 oz             1/2 cup
Water                                    3 oz             1/3 cup
Assorted Herbs; e.g. parsley, etc        1 oz

1. Mix sugar and cornstarch together in small saucepan. Add balsamic vinegar, water and herbs; bring
   to boil. Turn heat to low and stir continuously for about 5 minutes, until slightly thickened. Keep
   warm.

								
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