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60 fresh mushrooms
l/4 cup melted butter
l/2 lb. sausage meat
l onion, finely chopped
l tbps. shallots, finely chopped
l/4 cup dry sherry or Madeira
l/2 cup fine, dry bread crumbs
l tbps. pignoli or chopped almonds
l/2 tsp. thyme
l/4 tsp. sage
l/4 tsp. salt
l/8 tsp. chopped parsley
2 tbps. heavy cream
Wash and dry mushrooms; remove stems and chop half of mushroom stems
Brush caps with melted butter and place in a buttered pan, hollow
side up. Saute sausage meat and onion slowly for 20 mins; spoon off
most of the fat. Add wine & cook a few minutes longer. Add this to
the bread crumbs, seasonings & chopped stems. Toss lightly & add
enough heavy cream to moisten mixture. Fill caps; dot with the
remaining melted butter. Bake l5-20 mins. in preheated 375 oven, or
until light brown on top.

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