YIELD: 24 SERVINGS 9 lbs. Portobello mushroom caps, stems and gills removed, cut into ½" slices ½ cup vegetable oil 2 cups sweet soy glaze 1 cup Dijon mustard 24 baguette rolls 24 1-oz. slices smoked mozzarella Saute mushrooms in oil until browned and tender. Stir in 1 ½ cups sweet soy glaze. Whisk mustard with remaining ½ cup soy glaze. Split 1 roll per serving and remove some of the crumb. Spread bottom of roll with 1 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess 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’sFREE, easy and quick.