2 italian sweet sausages
1/4 tsp fennel seeds
1 pinch red pepper flakes (optional)
1/4 cup yellow onion, minced
1 garlic clove, minced
1 olive oil, as necessary
1/4 cup parsley, chopped
1/4 cup black olives, chopped
1/3 cup b‚chamel sauce, thick
1 salt & pepper
12 mushrooms, large
1 cheddar cheese
A Recipe for
Sausage-Stuffed Mushrooms
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
This Recipe for Sausage-Stuffed Mushrooms is one of thousands in the Recipes-to-go Meat Cookbook.
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
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My favorite animal is steak. |
| Fran Lebowitz |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
This is a recipe for Sausage-Stuffed Mushrooms from the recipe cookbook of Recipes-to-go (Meat)
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Herb Tip |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
Remove sausage meat from casings and crumble into a small skillet.
Saut‚ gently, stirring often, until meat is thoroughly done. Season
with fennel and, if desired, red pepper flakes. With a slotted spoon,
remove sausage to a bowl, leaving the rendered fat in the skillet.
Saut‚ onion and garlic in the fat, adding a little olive oil if
necessary, until tender and golden, about 25 minutes. Stir in chopped
parsley and add to reserved sausage meat.
Stir (imported) olives and b‚chamel into the sausage mixture;
combine thoroughly. Taste the mixture and season with salt and pepper
if necessary.
Pull the stems off the mushrooms and save for another use. Wipe
mushroom caps with a damp cloth and season lightly with salt and
pepper. Fill each cap generously with the stuffing. Arrange caps in a
lightly oiled baking dish. Sprinkle the tops of the stuffing with
Parmesan cheese to taste.
Bake at 450øF. for about 15 minutes or until bubbling and well
browned. Let settle for 5 minutes before serving.
Serves: 3
Sausage-Stuffed Mushrooms Recipe brought to you by Recipes To-Go