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1
Preheat the oven to 400 degrees F. Preheat the grill.
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2
Toss the carrots, parsnips, and sweet potatoes with 1 tablespoon olive oil.
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3
Season with salt and pepper.
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4
Place the vegetables on a baking sheet and roast until tender, about 40 minutes.
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5
Place the potatoes in a saucepan and cover with water.
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6
Season with salt.
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7
Bring the liquid to a boil and reduce to a simmer.
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8
Cook until the potatoes are fork tender, about 8 to 10 minutes.
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9
Drain the potatoes and place back in the saucepan.
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10
Add the roasted vegetables to the potatoes.
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11
Using a hand masher, mash the potatoes and roasted vegetables together.
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12
Season with salt and pepper.
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13
Add the cream and 2 tablespoons of the butter.
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14
Mix well.
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15
Season with salt and pepper.
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16
Season the portobellos with the remaining olive oil, salt and pepper.
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17
Grill for 3 to 4 minutes on each side.
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18
Remove from the grill and set four of the mushrooms aside.
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19
Spoon a quarter of the potatoes in the cap of the remaining mushrooms.
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20
Spread the potatoes evenly.
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21
Place the remaining caps on top of the potatoes, forming a sandwich.
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22
Place the portobello sandwiches on a baking sheet and cook for about 6 minutes.
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23
In a large saute pan, heat the remaining olive oil.
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24
Add the onions.
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25
Season with salt and pepper.
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26
Saute for 2 minutes.
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27
Add the mushrooms and garlic.
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28
Season with salt and pepper.
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29
Saute for 3 to 4 minutes.
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30
Add the parsley and veal reduction.
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31
Bring the liquid to a boil and reduce to a simmer.
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32
Cook for 2 minutes.
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33
Remove from the heat and stir in the remaining butter.
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34
To assemble, spoon the mushroom stew in the center of each plate.
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35
Place the portobello sandwich in the center of the stew.
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36
Garnish with the cheese.
