The Mushroom Council From: Chef/proprietor Bryan Ehrenholm, The Lunch Pail, Modesto, CA. Yield: 10- 12 servings. Roasted Mushrooms: 8 oz. medium white mushrooms, sliced 8 oz. shiitake mushrooms, sliced 8 oz. portabella mushrooms, stemmed and sliced 8 oz. oyster mushrooms, sliced 4 oz. chopped yellow onion 2 oz. chopped garlic 2 oz. olive oil 1 tsp. kosher salt 1⁄2 tsp. cracked black pepper Hummus: 1 14-oz. can garbanzo beans 1⁄2 cup tahini paste (sesame paste) 1 Tbsp. chopped garlic ...
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.