Athens Foods | Portobello and Spinach Wellington
Description John Reed, Executive Chef Food for Thought, Chicago, IL Ingredients - Filling: - 2 pounds baking potatoes - Water and salt - 1 acorn squash - 1
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Cooking tools:
- Food mill
- Piping bag
- Blender
- Colander
- Pot
- Stove
- Oven
- Baking sheet
- Baking pan
- Plastic wrap
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Fork
- Spoon
- Plate
Ingredients
- 2 pounds baking potatoes
- Water and salt
- 1 acorn squash
- 1 ounce light brown sugar
- 2 tablespoons olive oil
- 2 teaspoons chopped rosemary
- 6 ounces frozen spinach, chopped, squeezed, dry
- 3 egg yolks
- 1 teaspoon ground nutmeg
- salt
- pepper
- 6 3” Portobello mushrooms
- Salt, pepper and olive oil for seasoning
- 8 ounces goat cheese
- 1 set Athens® Ready To Go Phyllo Doughô (5 sheets), thawed
- 8 sage leaves
- 1 peeled garlic clove
- 1 tablespoon whole grain mustard
- 2 ounces cider vinegar
- 1 cup olive oil
- 3 ounces toasted walnut pieces
- Spring mix of lettuce, as needed
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