Sausage and Thyme Stuffed Mushrooms
YOU GUYS. "Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo" is a grammatically correct sentence. No joke! That's so off-topic but also so incredible. I wrote all about it over on the blog, so if you're feeling ridiculous and want to read it, you can.
In the meantime, stuffed mushrooms. These are the BEST you'll ever eat. This recipe is very slightly adapted from Pioneer Woman's stuffed mushroom recipe, and features an incredible filling of mushroom, onions, sausage, cream cheese, white wine, and thyme. Mike and I eat the whole batch by ourselves as a main course some nights for dinner.
Sausage and Thyme Stuffed Mushrooms
Recipe by: Very slightly adapted from Pioneer Woman
Yield: 6 servings
Ingredients:
24 ounces white button mushrooms
1 (8-ounce) package cream cheese, softened
1 egg yolk
3/4 cup grated parmesan cheese
1/4 teaspoon dried thyme
1/2 pound hot pork sausage
1/2 medium onion, finely diced
4 cloves garlic, minced
1/3 cup dry white wine (I used Sauvignon Blanc)
salt and pepper
Directions:
Preheat the oven to 350 degrees F and line two baking sheets with aluminum foil. Clean the mushrooms and cut their stems out, finely chopping and reserving the stems. Place the hollowed out mushroom caps on a foil-lined baking sheet. Combine the softened cream cheese and egg yolk in a large bowl. Add in the grated parmesan and thyme.
In a medium skillet over high heat, brown the sausage. When it's browned, remove it with a slotted spoon to the bowl with the cream cheese mixture. Let it sit and melt the cheese while you cook the onions until softened in the remaining sausage drippings, about 2 minutes. Add garlic and cook for about 30 seconds before adding in white wine to deglaze the pan. Cook until the liquid is gone, about 2 minutes. Add in the mushroom stems and cook until they're tender, about 2 minutes. Spoon the mixture into the cream cheese bowl and mix it all together. Salt and pepper this mixture to taste. Pile each mushroom cap high with the cream cheese mixture. Bake for 20-25 minutes or until firm. Let the mushrooms cool a few minutes, serving warm.
To read about these stuffed mushrooms, read about the buffalo sentence, watch a video of me trying desperately to explain, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, bakebakebake
In the meantime, stuffed mushrooms. These are the BEST you'll ever eat. This recipe is very slightly adapted from Pioneer Woman's stuffed mushroom recipe, and features an incredible filling of mushroom, onions, sausage, cream cheese, white wine, and thyme. Mike and I eat the whole batch by ourselves as a main course some nights for dinner.
Sausage and Thyme Stuffed Mushrooms
Recipe by: Very slightly adapted from Pioneer Woman
Yield: 6 servings
Ingredients:
24 ounces white button mushrooms
1 (8-ounce) package cream cheese, softened
1 egg yolk
3/4 cup grated parmesan cheese
1/4 teaspoon dried thyme
1/2 pound hot pork sausage
1/2 medium onion, finely diced
4 cloves garlic, minced
1/3 cup dry white wine (I used Sauvignon Blanc)
salt and pepper
Directions:
Preheat the oven to 350 degrees F and line two baking sheets with aluminum foil. Clean the mushrooms and cut their stems out, finely chopping and reserving the stems. Place the hollowed out mushroom caps on a foil-lined baking sheet. Combine the softened cream cheese and egg yolk in a large bowl. Add in the grated parmesan and thyme.
In a medium skillet over high heat, brown the sausage. When it's browned, remove it with a slotted spoon to the bowl with the cream cheese mixture. Let it sit and melt the cheese while you cook the onions until softened in the remaining sausage drippings, about 2 minutes. Add garlic and cook for about 30 seconds before adding in white wine to deglaze the pan. Cook until the liquid is gone, about 2 minutes. Add in the mushroom stems and cook until they're tender, about 2 minutes. Spoon the mixture into the cream cheese bowl and mix it all together. Salt and pepper this mixture to taste. Pile each mushroom cap high with the cream cheese mixture. Bake for 20-25 minutes or until firm. Let the mushrooms cool a few minutes, serving warm.
To read about these stuffed mushrooms, read about the buffalo sentence, watch a video of me trying desperately to explain, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, bakebakebake