INGREDIENTS:1 lb. portabella mushrooms, coarsely chopped 1 lb. shiitake mushrooms, coarsely chopped ½ lb. white button mushrooms, coarsely chopped ½ cup canola oil, divided ¼ oz. fresh thyme, chopped and divided 1 bunch chives, chopped and divided to taste, salt and pepper 1 quart adobo sauce (recipe follows) 8 sheets phyllo dough ½ pound butter, melted as needed, red bell pepper reduction (recipe follows) as needed, pomegranate reduction (recipe follows) as needed, sweet potato puree ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.