Ingredients: |
Ingredients: 2 Italian sweet sausages weighing about 1 pound
1/4th. tsp. fennel seeds
pinch of red pepper flakes
1/4th. cup finely minced yellow onion
1 garlic clove, peeled and minced
olive oil (as necessary)
1/4th. cup chopped parsley
1/4th. cup chopped black olives
1/4th. cup thick Béchamel Sauce (recipe to follow)
salt and freshly-ground black pepper, to taste
12 large white mushrooms
Parmesan cheese to taste
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Directions: |
Directions:Remove sausage meat from casings and crumble into a small skillet. Saute gently, stirring often, until meat is thoroughly done. Season with fennel and red pepper flakes. With a slotted spoon, remove sausage to a bowl, leaving the rendered fat in the skillet.
Next, saute onion and garlic in the rendered fat, adding a little olive oil if necessary, until tender and golden brown, about 25 minutes. Stir in the chopped parsley and add to reserved sausage meat.
Third, stir olives and béchamel into the sausage mixture; combine thoroughly. Taste the mixture, and season with salt and pepper if needed.
Fourth, Pull the stems off the mushrooms and save for another use. Wipe the mushroom caps with a damp cloth and season lightly with salt and pepper.
Fifth, fill each cap generously with the stuffing. Arrange caps in a lightly oiled baking dish. Sprinkle tops of the stuffing with Parmesan cheese to taste.
Finally, bake at 450 degrees for about 15 minutes, or until bubbling and well browned. Let settle for 5 minutes before serving. Enjoy!
Béchamel Sauce:
4 Tbs. sweet butter
6 Tbs. all-purpose flour
2 cups milk
salt, freshly ground black pepper,and freshly grated nutmeg to taste
Melt butter in a heavy saucepan. Sprinkle in the flour and cook gently, stirring almost constantly for 5 minutes. Do not let the flour and butter brown. Meanwhile, bring the milk to a boil.remove butter and flour mixture from the heat and pour in the boiling milk all at once. As the mixture boils,beat it vigorously with a wire whisk. When the sauce stops bubbling, return the pan to medium heat, and bring the béchamel to a boil stirring constantly for 5 minutes. Season to taste with salt, pepper, and nutmeg. Use at once, or scrape into a bowl, cover, and refrigerate until use. The recipe will yield 2 cups of thick sauce. |
This recipe for SAUSAGE-STUFFED MUSHROOM CAPS is from