Stuffed Mushrooms with Mushroom Sausage
by Luke Smithson
In this recipe, we make our own sausage using dried mushrooms and the ground meat of our choice. Cutting the meat with dried mushrooms reduces the amount of meat that we need to use and adds an extra mushroom boost to the classic stuffed mushrooms. With morel season coming up, this recipe will be extremely adaptable to using big, hollow morels as the stuffing vessel and the tougher stems or last years dried morels as the sausage seasoning. I would use a lighter meat for morels, such as ground chicken or veal.
Heat water to near boil and pour over boletes (use a narrow bowl so that mushrooms are covered). Allow to steep for 15 minutes, then strain and wring mushrooms dry. Strain liquid and reduce by half.
Mince soaked boletes and allow to fully cool.
Mix pork, garlic, thyme, fennel seed, red pepper flake and salt. Fold in minced mushrooms and reduced soaking liquid (add liquid slowly...if it is getting too wet, stop. The goal is to have a soft, moist meat mix but not for it to be swimming in liquid).
Rinse off white mushrooms as needed. Remove stem and flip mushroom over so that they are sitting upside down. Chop up stems and throw them in your sausage.
Salt and pepper the inside of you mushrooms, then stuffed each one with the mushroom sausage. Sprinkle top of each mushroom with parmesan cheese.
Bake at 350F for 15 minutes or until both mushroom and sausage are fully cooked.
Serve hot.
by Luke Smithson
In this recipe, we make our own sausage using dried mushrooms and the ground meat of our choice. Cutting the meat with dried mushrooms reduces the amount of meat that we need to use and adds an extra mushroom boost to the classic stuffed mushrooms. With morel season coming up, this recipe will be extremely adaptable to using big, hollow morels as the stuffing vessel and the tougher stems or last years dried morels as the sausage seasoning. I would use a lighter meat for morels, such as ground chicken or veal.
- 1 cup water
- 1/2 oz dried boletes
- 1 lb. ground pork (or any ground meat that you like: venison, turkey, chicken, faux meat)
- 1 clove garlic, chopped
- 1 tsp dry thyme (or 1 tbsp fresh)
- 1 tsp fennel seed
- 1 tsp red pepper flake (if desired)
- Generous handful of salt
- Black pepper
- 18-24 large white mushroom (silver dollar size)
- Parmesan cheese, if desired
Heat water to near boil and pour over boletes (use a narrow bowl so that mushrooms are covered). Allow to steep for 15 minutes, then strain and wring mushrooms dry. Strain liquid and reduce by half.
Mince soaked boletes and allow to fully cool.
Mix pork, garlic, thyme, fennel seed, red pepper flake and salt. Fold in minced mushrooms and reduced soaking liquid (add liquid slowly...if it is getting too wet, stop. The goal is to have a soft, moist meat mix but not for it to be swimming in liquid).
Rinse off white mushrooms as needed. Remove stem and flip mushroom over so that they are sitting upside down. Chop up stems and throw them in your sausage.
Salt and pepper the inside of you mushrooms, then stuffed each one with the mushroom sausage. Sprinkle top of each mushroom with parmesan cheese.
Bake at 350F for 15 minutes or until both mushroom and sausage are fully cooked.
Serve hot.
