INGREDIENTS: Marinade 1 cup olive oil ¼ cup Madeira 1/3 cup balsamic vinegar 3 Tbsps. sugar 1 ½ Tbsps. minced fresh garlic 2 Tbsps. fresh thyme leaves 1 tsp. kosher salt ½ tsp. fresh ground black pepperPackages 6 ea. large portobello mushrooms, cut in half, gills removed 6 ea. 6 oz. boneless, skinless chicken breasts, trimmed, halved 2 cups packed spinach leaves, washed, stemmed Water as needed 24 sheets phyllo dough ½ cup truffle butter (melted)* 3 cups demi glace Kosher salt Fresh ground ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management 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. 

Already registered? here.