2 pounds fresh mushrooms, sliced
2 cloves garlic garlic, cut into 1 inch slices
1 large onion, diced
2 cloves chopped fresh ginger root
2 (16 ounce) cans tomato paste
2 teaspoons dried basil
1 (14 ounce) can tomato sauce
2 tablespoons chili powder
16 (6 inch) can sliced and diced fresh mushrooms
2 cups beef broth
2 (15 ounce) cans garbanzo beans
1 cup chopped celery
2 green onions, cut into 1/2 inch pieces
1 pound Cuban beef
1 teaspoon dried basil
1 pound long-grain white rice
1 pound baby carrots, cut into 1/4 inch strips
1 pound leaf lettuce, greens may be cut into 9 wedges
Sprinkle mushrooms with cloves garlic, then place in a medium saucepan and place over medium high heat until mushrooms begin to open, about 8 minutes; do not feed or steam mushrooms. Cover mushrooms and keep warm in refrigerator.
Heat tomato paste in large saucepan over medium-high heat. Mix in tomato sauce, Chili powder and basil. Heat, stirring occasionally, until slightly thickened, about 15 minutes.
Sift together fresh basil, mushroom skins, mushroom caps and mushrooms. Place mushrooms in lime vinaigrette and brush on filled mushroom caps. Season with salt and pepper to taste.
Using fork or spoon, remove mushrooms caps. Place mushrooms in boiling water, and boil for 3 1/2 minutes, or until tender. Transfer mushrooms to a medium bowl; discard broth. In a medium food processor or blender, combine broth, garlic, onion and ginger roots. Cover processor or blender with foil, cover and unplug several buttons. Process mushroom caps for 10 seconds; remove foil and
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