Sauteed Mushrooms/CHEDDAR'S

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Equipment:  4-qt Cambro with lid, cook spoon, measuring cups & spoons, knife, full-size Lexan

YIELD:  2.5 Gallons
Ingredients
3 lbs margarine
8 ounces yellow onions (chopped fine)
1 tbsp black pepper
1 tbsp granulated garlic
1/4 cup salad oil
1 1/4 tbsp chicken base
4 tbsp lemon juice
10 lbs sliced button mushrooms
2 cups white wine
 
Directions
1. 1.  Assemble all ingredients.

2.  Slice mushrooms.

3.  Add all ingredients EXCEPT MUSHROOMS in a 4-qt Cambro with lid

4.  Place mushrooms in full size Lexan.

5.  Heat until ingredients reach 180F, pour over mushrooms.

6.  Stir to coat mushrooms.

7.  Label, day-dot.

8.  Place in cooler until mushrooms reach 40F

9.  Cover or transfer to cooks line for service.


 
Notes:
1.  Use only fresh, clean, white button mushrooms.

2.  PRODUCT SHOULD ALWAYS BE HELD COLD.




Kent Amoth

Member since Jul 2008

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