From: Chef Jeramiah Wheeless, Roots Restaurant, San Francisco. Yield: 24 servings. 2 cups extra virgin olive oil 1 ½ cups chopped shallot 24 cloves garlic, minced 2 cups balsamic vinegar ½ cup chopped fresh thyme 8 tsp. chopped fresh rosemary 3 tsp. chopped fresh parsley to taste, salt to taste, freshly ground black pepper 24 medium to large portobello mushrooms, stemmed 48 organic eggs 24 English muffins, toasted (may substitute whole ...
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.