Ingredients Jump to Instructions ↓

  1. 24 mushrooms (cleaned and stemmed just the caps)

  2. 2 cups sliced mushrooms

  3. 1 cup sweet onions, chopped

  4. 1/4 pound butter solids

  5. 1/2 cup breakfast sausage

  6. 1/2 cup sherry (I have also used merlot)

  7. 2 cups seasoned bread crumbs couple of eggs

  8. 1 pound extra sharp cheddar cheese, (Tilamook Special Private reserve) green onions chopped for garnish Apple Top:

  9. 12 green apple slices butter for apple slices salt cinnamon, fresh grated using a micro plane nutmeg, fresh ground (I also use allspice) sugar Soup Stock:

  10. 4 cups mushrooms, sliced

  11. 1 cup sweet onion, chopped

  12. 1 cup celery, chopped

  13. 1/2 cup butter solids

  14. 3/4 cup flour

  15. 1/2 cup sherry (I also use merlot)

  16. 3 quarts chicken stock

  17. 2 cups cream salt and pepper

Instructions Jump to Ingredients ↑

  1. Stuffed Mushrooms: Place mushrooms, onion, butter and sausage in a pan. Saut until onions are translucent and sausage is cooked. De-glaze pan with sherry or merlot, remove from heat then add breadcrumbs and eggs. Blend together. Stuff each mushroom cap with filling. Put cheese on top of each mushroom cap. Bake at 325 degrees until golden brown. Hold for plating.. Apple Top: Place apple slices on prepared baking sheet. Place some butter on each apple piece. Sprinkle the top of each piece with salt, cinnamon, nutmeg and sugar. Bake at 300 degrees until golden. Hold for plating. Soup Stock: Place mushrooms, onion, celery and butter in a pan and saut until onions are soft. Add flour and form light roux. De-glaze pan with sherry or merlot. Add chicken stock and boil. Kill the heat and, while stirring, add cream. (if you have trouble with heat and cream use crème fraîche as it won t break or curdle) Add salt and pepper to taste. Plating the beast: Place apple slice in serving bowl, put 2 stuffed mushrooms on top of apple slice. Ladle stock into bowl and present. Garnish with a little green onion. Source: Chef2Chef Forum Member, Chef Robert


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