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Mushrooms a la Tumbleweed




Source of Recipe


Food Spot


Recipe Introduction


Tumbleweed Southwest Mesquite Grill and Bar


List of Ingredients




10 lbs. of mushrooms
1 lb. of block margarine
1 cup of cooking sherry
1/2 cup of burgundy
1/2 cup worcestershire sauce
1-1/2 tsp. of tabasco sauce
2 oz. of Garlic Salt
1-1/2 oz. salt
3/8 oz. black pepper


Recipe



1. Soak and agitate 'shrooms in warm water, and drain in colander.
2. Melt margarine in pot.
3. Add sherry, burgundy, worcestershire, tabasco, garlic salt, salt and black pepper
4. Add mushrooms, cover, and cook for 30 minutes stirrin' every 5 minutes.
5. Put a china cap in poly container.

If the 'shrooms are for later, pour 'em into a poly container. Brand 'em, cap 'em and put 'em in the walk-in. Shelf life 3 days.

If the 'shrooms are going top be held hot on line, pour 'em into an insert pan and place 'em in a heated warmer, Make sure the warmer is between 145-155 degrees before placing the 'shrooms on the line. Holding time - 8 hours.

6. Drain broth and put 'shrooms in a lexan.
7. Portion 6 oz. of 'shroom and 1 oz. of broth in each bouillon cup.
8. Wrap 'em, brand 'em, put 'em on a tray in the cooler.

Shelf life - 3 days.