Texas Roadhouse Portobello Mushroom Chicken
Menu Description: Portobello Mushroom Chicken • Fresh, marinated chicken breast grilled to perfection and topped with made-from-scratch Portobello Mushroom Sauce, jack cheese and fresh parmesan served with mashed potatoes with butter and cheese
Grilled chicken breasts (number depends on how many you’re serving) Sliced Monterey jack cheese
Portobello Mushroom Sauce (recipe follows)
Sauteed portobello mushrooms
Grated parmesan cheese
Chopped parsley
Place grilled chicken breasts on baking tray. Place a slice of Monterey jack
cheese on each piece of chicken. Heat until cheese melts.
Ladle the Portobello Mushroom Sauce (see recipe below) over the chicken and cheese. Posted at meemos kitchen. Top with sauteed portobello mushrooms, grated parmesan cheese and fresh chopped parsley. Serve immediately.
PORTOBELLO MUSHROOM SAUCE:
5 1/2 ounces condensed cream of mushroom soup
1 cup soybean oil
8 ounces portobello mushrooms, finely chopped
1 cup flour
2 quarts plus 1 cup of water
1 teaspoon white pepper
2 teaspoons granulated garlic
1 teaspoon granulated salt
2 Tablespoons granulated sugar
Mix water and soup and set aside. Place soybean oil into a saucepan. Heat
for 1 minute. Add chopped portobello mushrooms, cook for 1-2 minutes over a medium heat. Add flour and continue cooking for 1-2 minutes. Do not brown.
Add water and soup mixture, continually stirring until mixture reaches a
soft boil. Continue cooking for approximately 2-3 minutes. Add pepper,
garlic, salt and sugar and continue stirring until well mixed.
From Tom Polisso, Texas Roadhouse Restaurant (Lynchburg)
