for family meals :
is one of the recipes that has been provided
by Shirley Cline from San Fransisco. (You can
contact Shirley by emailing her - click here).
had this to say:
was developed and served at "Baron's of Old
Town", in Albuquerque. Bon Appetit Magazine
asked for this recipe, and they published it
in their feature section: 'The Chef's Choice'.
These great little stuffed mushrooms make succulent
appetizers or go well with a green salad, buttered
rolls and a nice dry bottle of white wine. They
are also excellent for finger food at a cocktail
party or picnic. They can be prepared up to
the point they are ready to go in the oven,
and will keep in the refrigerator for two or
three days. They can even be frozen for a week
1/2 lbs mushrooms (caps about 1" diameter)
2 tbsps butter
1 lb. good fresh Italian sausage
1 minced onion
3 large cloves minced garlic
1/2 tsp. crushed fennel seed (optional)
1 tsp. dried thyme
2 tsp. or more ground red chili powder
Good grind of black pepper
1 tsp. each salt and sugar
Good dash hot sauce (optional)
1 cup fine dry bread crumbs
Enough sherry to make a paste
mushrooms and remove and chop the stems. Reserve
the caps. Sauté the stems butter until
nice and tender. Chop fine and set aside.
a heavy frying pan, gently brown Italian sausage.
onion, crushed fennel seed, thyme, chili powder,
black pepper, salt, sugar and hot sauce. Continue
to sauté. Saute until onion is transparent,
then add bread crumbs, chopped mushroom stems
and enough sherry to make a paste
the reserved mushroom caps with a small wad
of the stuffing. Dip the stuffed mushrooms
quickly in hot, melted butter and drain. If
you are not going to use soon, refrigerate.
When ready to serve, let come to room temperature
and put in hot oven for a couple minutes until
hot and beginning to sizzle a bit. Serve immediately.