Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.




Mushrooms with Garlic Butter

Morton's the Steakhouse Restaurant Recipe

Serves 6

6 slices very thin white bread
6 1/2 ounces portobello mushrooms
4 1/2 ounces shiitake mushrooms
6 ounces cremini mushrooms
3/4 cup Garlic Butter    (recipe below)

Preheat the oven to 400 degrees.

Lay yhe bread slices out on a work surface. Using a 3 inch round cookie cutter or water glass, cut out six rounds. (Discard the crusts and trimmings.) Transfer the rounds to a baking sheet. Bake for 2 to 3 minutes, or until the toast rounds are light golden brown and crisp. Cool on wire racks.

Twist or cut the stems off the mushrooms. with a spoon, scrape the gills out of the portobellos. Discard the stems or reserve for another use. Cut all the mushroo,ms into 1/4 inch wide slices.

Heat a large saute pan over medium heat until warm. Add the Garlic Butter, and when it's melted, raise the heat to medium high. Add the mushrooms, and saute for 5 to 7 minutes, or until the mushrooms release their liquid and are softened. Spoon the mushroom mixture in equal amounts onto each toast and serve

Garlic Butter:    224

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