Recipe - Portobello Sandwich With Mashed Root Vegetables And Stew

1 Carrot; peeled, minced
1 Parsnip; peeled, minced
1 small Sweet potato; peeled, minced
2 tablespoon Olive oil
1 One half pound Idaho potatoes; peeled,
minced
Salt; to taste
Freshlyground white pepper;
to taste
One half cup Heavy cream
4 tablespoon Butter
8 Fresh portobello mushrooms;
stemmed, cleaned
3 tablespoon Olive oil
One half cup Minced yellow onions
4 cup Sliced assorted Exotic
mushrooms
(such as shiitakes; oyster,
chantrelles)
1 tablespoon Chopped garlic
1 tablespoon Finelychopped fresh parsley
leaves
2 cup Veal reduction
4 ounce Shaved ParmigianoReggiano
cheese

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