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#1
05-04-2001, 05:00 AM
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 need help on portabello sauce I recently had a dish that I can't get out of my mind, in a little mom and pop Italian place in Naples, FL. It consisted of pasta and portabello mushrooms in a fantistic brown sauce. I've tried to duplicate it with very limited success. I would greatly appreciate any help.  |
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#2
05-06-2001, 05:29 AM
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| Evaughn, Welcome to Cheftalk! Is the Portabello Sauce you are looking for a Vegetarian Dish? Most Portobello Sauces I am familiar with are paired with a beautifully grilled tenderloin... I like the following over pasta -- is it anything close to what you are looking for? Sweat chopped shallots add the portabellos and saute. Deglaze with a red wine (I like a Merlot), add reduced veal or beef stock...Check seasonings. I usually go with a little thyme, salt and pepper, very simple. Finish with a little butter- variation: It is good with a little seedless raspberry jam added [ May 06, 2001: Message edited by: lynne ]
__________________ Sweet Dreams!! |
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#3
05-16-2001, 07:35 PM
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