Vegetable Napoleon With Grilled Portobello Mushroom And Tomato Basil Bisque
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Butter1 small
Red Onion (diced)1 small
Red Bell Pepper (diced)1 tbsp
Tomato Paste1 cup
Chicken Stock1 cup
Heavy Cream6 sprigs
Basil (fresh)1
Salt1 cup
Olive Oil12 large
Tomato (slices fresh)Directions:
1
Preheat oven to 375 degrees F
2
Melt butter in a large skillet over low heat
3
Add onion, celery, and bell pepper and saute until they begin to soften
4
While they are cooking, cut fresh tomatoes in half, squeeze out seeds
5
Stir the fresh tomatoes into the skillet along with tomato paste and diced canned tomatoes
6
Bring to a boil, reduce heat to medium low and simmer partially covered to integrate flavors, about 5 minutes
7
Add stock and cook for another 20 minutes, stirring occasionally
8
Season portobello mushrooms with salt and pepper and brush with olive oil
9
Place on baking sheet in oven for 10 minutes
10
Remove pan of tomato mixture from heat, stir in cream and season with salt and pepper, to taste
11
While the mushrooms are in the oven, puree sauce in batches in food processor
12
Remove mushrooms from oven and let cool
13
To assemble napoleon, place a portobello on serving plate
14
Top with 1 slice of cheese followed by a slice of tomato, then another slice of cheese, another tomato slice and the second portobello on the top layer
15
Ladle warm sauce over the vegetable napoleon and finish with a basil sprig, for garnish